Menu Plan: Fall (Nov. 10-16)

      There is now a photo album on the RH Facebook page just for food photos. If you like to see a photo of a dish to judge whether you want to try it or not, then follow the link to view the album. (I tend to like recipes & cookbooks that include lots of photos). Let's be honest, some dishes are just too pretty to not take a picture! ;) 

      I've also started pinning lots of recipes we use onto a "Food" Pinterest board. Many of the recipes listed below can be found there as well. 

Strategies

• We begin each menu plan by first taking note of what foods we already have on hand. For instance, this week we have chicken that is cooked and shredded and potatoes that are already baked. We also already had broccoli, sweet potatoes, fruit, yogurt, cottage cheese and more in the pantry. 
• Some meals make great leftovers. Those have been wonderful to utilize on busy days. Soup is a common repeat meal for us in the colder months. Plus, planned leftovers are a great means to stay in budget. 
• I've come to enjoy having pizza each Friday evening. It's rather fun to find new pizza recipes for each week. A few favorites so far are veggie pizza, breakfast pizza, and eggplant parmesan pizza. Yum! Most pizza recipes are pretty simple and so can be a good budget-friendly option. 

OUR MENU PLAN FOR THIS WEEK

*Note: I include links to the recipes if they are available online. Some recipes are from cookbooks we have at home, and while I can't share the recipe I can direct you to the source. Other dishes or meals are created by myself or my husband, and we can do our best to explain how to recreate it. If you'd like additional information on any of the meals or our menu planning, then please feel free to contact me. :) 

Breakfasts

- Eggs, bacon, toast and fruit 

- Breakfast quinoa (quinoa with diced pear, dried cranberries, drizzle of honey and sprinkle of cinnamon).

- Oatmeal with blueberries and diced pear

- Green smoothie (adding an orange and frozen mixed berries)

- Pumpkin granola cereal and milk (I cut the brown sugar down by 1/4c. in the granola recipe)

- Oatmeal with diced apple, sprinkle of cinnamon and chopped walnuts

- Pancakes on Saturday

Lunches

-  Eat out on Sunday (Chinese chicken crepes at a favorite local restaurant- yum!) 

- Chicken salad wraps (with homemade tortillas), kale chips

- Tomato soup & grilled cheese sandwiches

- Creamy fettuccine with brussels sprouts and mushrooms

- repeat soup

- Tomato & black olive pizza

Dinners

- Chicken pot pie

- Mushroom swiss burgers, potato wedges, broccoli

- repeat pot pie

- repeat burger meal

- Orange-pecan fish (flounder), brussels sprouts with bacon

- Date night!

Snacks

- yogurt with mixed berries (frozen)

- banana with peanut butter

- apple and cheddar cheese slices

- cottage cheese with diced peaches (frozen)

- popcorn

- celery sticks with peanut butter

- sweet potato fries

- hard-boiled egg 

- carrot sticks and hummus

- roasted chickpeas

Weekly Menu Planning Sheet

*Note: Reviving Homemaking is not affiliated with any of the sites or companies included in the links, and was not asked to include or recommend them or their recipes in this post. (I simply like what they have to offer!)

What's on your family's menu plan this week?

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Simple Baked Potato Lunches

      Baked potatoes have become a frequent lunch option in our home. They are nutritious, budget-friendly and quite simple to prepare. The fun of baked potatoes is that they are a blank canvases that can be made to taste differently each time depending on the toppings. Varying the toppings keeps them from becoming boring. 

      Potatoes can be cooked in the slow-cooker, microwave and oven. I personally prefer using the oven. This method also has the added benefit of aiding in heating our downstairs in the colder months. In warmer months, I find it better to  use the slow-cooker to keep down energy costs. 

      The versatility and cost-effective nature of these meals also make them great for serving guests. Have some fun with the creation of a baked potato bar. You cook the potatoes and provide the basics of salt, pepper and butter. Ask your guests to bring their favorite toppings. It's a fun little way to mix and match the different topping offerings, and perhaps try something new! :)

Baked Potato (oven)
1. Preheat oven to 350 degree. 
2. Wash potatoes thoroughly.
3. Using a fork, poke holes all around the potato to allow steam to escape.
4. Drizzle with olive oil and sprinkle with coarse sea salt.
5. Wrap in aluminum foil.
6. Bake for about an hour or until soft. Note this time is for one to two potatoes. If you're cooking more, then you may have to increase your time.
7. Remove from the oven and allow to cool enough to handle.
8. Cut in half and add your desired toppings!

Toppings We've Enjoyed:
- salt, pepper, butter
- sour cream and chives
- cheddar cheese and bacon
- red onion, bell pepper, black olives (all finely diced) and monterrey jack cheese 
- shredded chicken, diced tomato, mozzarella cheese
- finely chopped broccoli and cheddar cheese
- chili and cheddar cheese
- eggs (as in an "Idaho Sunrise")

 What are some of your favorite toppings for a baked potato?

Linked up at: 

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Join Reviving Homemaking on Facebook!

Visit the Reviving Homemaking Etsy Shop!

Follow Reviving Homemaking on Pinterest!

-*-*-*-*-*-*-*-Question for YOU!-*-*-*-*-*-*-

What is something you wish you had learned to do before getting married or having children? Why?

(Your name (first name + last initial) and comment may be used in the upcoming Reviving Homemaking ebook. If you wish for your name to not be included, then please simply use "anonymous" or "guest." Thank you for your input!)