It was another great fall weekend, and it was made even better by the fact that Corey came for a visit. We were supposed to go to MU to visit him for parents weekend, but it actually worked out better for all for him to come home. We did our yearly apple pie baking and delivered them to the neighbors, which is always a lot of fun.

We even snuck in a short motorcycle ride after Corey went back to school.

Here's what I have on the menu this week. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. 

Sunday - Marsala Burgers, Salad, Apple slices

Monday - Taco Salads, Corn, Applesauce

Tuesday - Leftovers

Wednesday -Apple Butter Glazed Chicken, Green Beans, Salad, Peaches

Thursday -Grilled Salmon, Broccoli, Salad

Friday - Date Night


Saturday - Chicken Fajitas, Salad, Strawberries



For more menu ideas, visit orgjunkie.com.  

What a wonderful fall weekend! Cooler temperatures finally reached the Ozarks, and the weekend was perfect - lows in the 50s and highs in the mid 70s. Eric and I rode the motorcycle about 600 miles this weekend and saw some amazing sights.

This week the cooler temperatures are supposed to continue, so I made a big pot of chili to during the week. I also made some Bacon Cheeseburger soup for lunches.

Here's what I have on the menu this week. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Grilled Sun Dried Tomato Chicken, Salad, Applesauce (we ate out a lot this weekend and needed something light)

Monday - Chili (with "chunks" added since Corey is at college - diced tomatoes and chopped onion), Peanut Butter Sandwiches, Salad, Peaches

Tuesday - Leftovers

Wednesday - Lasagna Stuffed Portabello Mushrooms (recipe coming soon), Salad, Broccoli

Thursday - Shrimp Tacos with Creamy Adobo Sauce (recipe coming soon), Peaches
 
Friday - Date night

Saturday - Leftovers

For more menu ideas, visit orgjunkie.com.  

Yes, I realize I haven't a posted a menu plan since my son left for college mid-August. I've been adjusting to life as an empty-nester. ;) The hubby and I have been saving for our "fun vehicle" for a while now, not really knowing what we wanted - a camper, a jeep, etc. We just knew that once our kiddo went off to school, we wanted to have a new hobby. Well, we finally settled on "Big Red" - a 2003 Honda Goldwing!

(And no, I did NOT go riding in shorts and tennis shoes - I wore jeans, boots, a jacket and gloves - I'm a safety girl!) Yes, I realize it's a grandpa motorcycle, but it fits our personalities and lifestyle perfectly! So instead of blogging, I've been hitting the open road with my hubby. :)

I really am still cooking, so I do have a meal plan for you. Now that there are just two of us, you will see that we are eating leftovers more often, and every Friday, it's date night so I don't cook. :) Here's what I have on the menu this week. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Grilled Scallops (just season with a bit of lemon juice and some pepper and garlic), Broccoli, Salad, Peaches

Monday - Beef Stew, Salad

Tuesday - Baked Ravioli, Broccoli, Salad

Wednesday - Leftovers

Thursday - Cheesy Slow Cooker Cowboy Bake, Salad, Applesauce

Friday - Date Night - no cooking!

Saturday - Grilled Chicken Bruschetta, Green Beans, Salad, Strawberries

For more menu ideas, visit orgjunkie.com.  

This is a new one, but it sounds yummy and hearty.

Ingredients:
1 lb lean ground beef
1 cup onions, diced
2 cups reduced fat shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz reduced fat cream cheese, cubed
4 cups low sodium, fat free chicken broth
1/4 cup flour
1 cup skim milk
3-4 garlic cloves, minced
1/2 tsp pepper
Chopped hamburger dill pickles (optional)

Directions:

1. Cook onions and ground beef together in a large skillet until meat is no longer pink.

2. Next combine all ingredients in your slow cooker (including the cooked beef and onions) EXCEPT for the shredded cheddar cheese, milk and flour.

3. Stir to combine ingredients. Cover and cook on LOW for 7 hours.

 

4. When 10 minutes are left, will add a thickener and the cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.

5. Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.

Serve soup with chopped up dill pickles to add that cheeseburger feel.

Recipe adapted from Family Fresh Meals

Super easy meal for busy nights

Ingredients:
1 pkg frozen ravioli
1 jar pasta sauce
1/2 cup shredded mozzarella

Directions:

Place 1 pkg. frozen ravioli in the bottom of a 9x13 pan, cover with a jar of pasta sauce, and top with mozzarella, bake covered at 400 for 30 minutes, remove foil and cook for 10 more min.

Great meal to make for lunches and eat throughout the week.

Ingredients:

1 cup 2% cottage cheese
3 medium eggs, beaten
1/4 teaspoon pepper
1/2 teaspoon salt
2 cloves garlic, minced
10 ounces frozen spinach, thawed and drained
4 ounces reduced fat shredded cheddar cheese
nonstick cooking spray

Directions:

Preheat oven to 350. Spray pie pan with nonstick cooking spray. After spinach is thawed, drain and squeeze out all excess water. In a medium bowl, mix together cottage cheese, eggs, pepper and salt, garlic, spinach and shredded cheese. Pour mixture into greased pie pan. Bake for 45 minutes, or until pie is set in the middle. Remove from oven and let set for 5-10 minutes before cutting.

Freezing Directions:

Prepare as directed above and allow to cool. Cut into individual servings and place into freezer bags. Label and freeze. TO SERVE: Thaw. Reheat in microwave for 2 minutes.

Recipe adapted from Once a Month Meals

Simple dish that is good for busy nights.

Ingredients
1/4 cup diced onion
1/2 tsp pepper
1/2 tsp garlic powder
1 lb small red potatoes or yukon gold potatoes, sliced thin
1 can of reduced fat cream of mushroom soup
1 lb ground beef browned and drained
1 can of diced tomatoes with liquid
1 cup canned corn
1 can dark red kidney beans, drained
1 cup of reduced fat shredded cheddar cheese

Directions

1. Place  all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.

2. Cover and cook on high for 4 hours or on low for 7-8  hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.

Recipe adapted slightly from - Family Fresh Meals