Menu Plan: Fall (Nov. 25- Dec. 1)

Breakfasts

-Homemade pumpkin bagels

-Eggs, leftover bagels, smoothie cubes (fresh smoothies/juice make in the summer and stored frozen)

-Oatmeal with strawberries (using strawberries put up in the freezer when they were in season. Cooking with water instead of milk.)

-Whole wheat pancakes (I recommend only 1 Tbsp. of batter each) with blueberry syrup (blueberries picked in season and stored in freezer)

-Breakfast quinoa (or oatmeal again)

-Eggs, oranges, yogurt with granola

Lunches

-Swedish Meatballs over noodles

-Corn Chowder (delicious! I'm replacing canned potatoes with the real thing. I'm also using frozen corn kernels instead of canned creamed corn.)

-Fish dish (hubby is creating this one so I'm not sure on the details. haha)

-Portabella mushroom burgers, sweet potato fries

-Baked ziti with creamy kale and sausage

Dinners

-Turkey pot pie (using this crust recipe, but will probably tweak it a bit)

-Stuffed Poblano Chili Peppers with Corn, Quinoa and [Feta] 

-Meatball subs with kale chips (homemade hoagie rolls)

-Breakfast for dinner- Pumpkin French Toast (using the extra pumpkin pie filling), fruit

-Eggplant pomodoro

-Corn Chowder (leftovers)

Weekly Menu Planning Sheet

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