Actuals for the first week of October, cooking for 2 in MN. Where after a hot start to the week, chilly temps and the baking urge took over menus. I successfully experimented with using the slow cooker to make brown rice, some bagged/frozen plain the rest made into a baked favorite site dish casserole - rotel/black beans/brown rice for lunches and freezer. An acorn squash I got a week ago is in the fridge, patiently awaiting its turn tonight. Fruit sides for every meal, alternating between Ginger Gold apple slices and red grapes.
Mon: Paella orzo salad with shrimp and pepperoni (served warm, then for lunches served cold with added shrimp) Adapted From “Salad For Dinner” by Jeanne Kelley, p. 108. Ingredients list at EYB
Tues: freezer meal- Pork eggrolls, grain bowl (commercial, frozen) with diced sweet potatoes & craisins
Wed: Salmon, rest of the grain bowl
Thurs: One pan Pork chops with apples & onions, microwave baked potato A great 30-minute meal. Split an ice cream treat bar for dessert.
Fri: reheat Pork chops/baked potato
Sat: Lunch & freezer - Oven turkey Chimichangas, sliced avocado. Dinner and freezer - Runzas/ meat & sauerkraut filled bread. Spinach salad. BAKED cinnamon rolls using extra Runza dough
Sunday (today): Walleye, acorn squash
