Meal Plan for September 28th - October 4th

It’s meal plan day!!

Don’t forget to tidy your fridge and sort your coupons before planning next week’s menu!

Sunday Coupon Preview


Cooking Quote of the Week:

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
~ Norman Kolpas


There is a time for everything,
and a season for every activity under heaven.
Ecclesiastes 3:1

The coming of fall brings a couple of changes to our meal plan. During the fall and winter months, we have a soup night and breakfast-for-supper night. We keep pizza night, and the other nights vary a bit depending of the meats I choose for our soup, pizza and breakfast-for-supper nights.

I like to have our soup night on Mondays. This has two big benefits. Mondays are usually fairly hectic around here, and soup is generally pretty easy and quick to throw together. The other benefit of cooking soup on Monday is being able to space the leftovers out over the week.


Monday - Country Stew and Cheesy, Buttery Corn Muffins

This recipe was inspired by one in Slow Cooker Simmering Favorites. This is one our September Giveaways! Be sure to register!

2 pounds stew meat, cut into ¾-inch pieces
1 large baking potato, cubed
1 medium onion, diced
1 cup thin sliced carrots
1 cup frozen English peas
1 (8 oz.) can tomato sauce
1 1/2 cups water
2 tablespoons flour
1 teaspoon salt
Pepper, to taste
1 bay leaf

Layer the first five ingredients in a crock pot. Combine tomato sauce and water; whisk in flour, salt and pepper. Add bay leaf. Pour over layers in crock pot. Cook on high for about five hours or until meat and veggies are tender. Discard bay leaf before serving.


Cheesy, Buttery Corn Muffins

3/4 cup yellow self-rising cornmeal
1/2 cup self-rising flour
1 tablespoon sugar
1 cup shredded Cheddar cheese
1 egg, beaten
3/4 cup milk
3 tablespoons melted butter

Preheat oven to 400 degrees.

Combine cornmeal, flour and sugar; stir in shredded cheese.
Make a well in center of dry ingredients; add beaten egg, milk, and the melted cooled butter. Stir just until dry ingredients are moistened.
Coat a muffin pan with cooking spray and fill cups 2/3-full with batter.
Bake for 20 to 25 minutes, or until nicely browned.


Tuesday - Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

1 refrigerated pizza crust dough
1 cup Alfredo sauce* (make your own or used jarred.)
2 cups chopped cooked chicken
1 (6 ounce) can of chopped ham (usually found near tuna)
¼ cup of chopped green onions
2 cups Swiss cheese

Preheat oven to 375 degrees. Pat dough into pan. Bake about 8 minutes. Remove from oven. Spread dough with Alfredo sauce. Top with chicken, ham, onions and cheese. Return to oven and bake until crust is golden brown and cheese is melted.


Quick and Easy Homemade Alfredo Sauce

8 oz. cream cheese
2 - 4 tablespoons butter
1/4 c. Parmesan cheese
1/4 c. milk
Garlic to taste

Soften cream cheese and butter. Add cheese and milk and garlic over low heat. Stir until cheese is melted and sauce is smooth.


Wednesday - Eat at church!


Thursday - Breakfast-for-Supper: Omelets, Crescent Sausage Rolls and Fresh Fruit Salad

Larry makes really good omelets. We haven't had them in a while, and we're really looking forward to them!


Crescent Sausage Rolls

This recipe is adapted from one I found at Amy’s Finer Things. She has some really good step-by-step photos for this recipe.

1 can crescent rolls
1 box brown-and-serve sausage links
Shredded cheddar cheese

1. Unroll crescents; separate into rectangles. Pinch diagonal seams to seal.
2. Sprinkle each rectangle with cheddar cheese.
3. Slice each rectangle in half. Place a sausage at each end and roll up.
4. Slice each roll into two or three pieces.
5. Bake at 375° for 13-15 minutes.


Fresh Fruit Salad

1 cup fresh strawberries, halved
1 cup diced golden delicious apple
1 cup miniature marshmallows
½ cup chopped pecans

Dressing ingredients:

1 ripe, med. size banana
1/2 c. sour cream
3 tablespoons orange juice
1 tablespoon. honey
1/2 tsp. poppy seeds

In food processor, puree all the dressing ingredients, except the poppy seeds. Pour into a small bowl and stir in poppy seeds. Toss with fruits, marshmallow and nuts.


Friday - Eat out!!!


Saturday - Shrimp Creole and French Bread with Simple Olive Oil Dipping Sauce

Shrimp Creole

This recipe inspired by one in Quick and Easy Weeknight Favorites, the other cookbook in our September Giveaways. Be sure to register to win!

2 tablespoons butter
½ cup chopped green pepper
4 green onions, finely chopped
1 clove garlic, minced
1 (14 ½ ounce) can Cajun-style stewed tomatoes, undrained
1 (6-ounce) tomato paste
1/2 cup chicken broth
½ teaspoon salt
¼ teaspoon ground red pepper
1 pound peeled, medium-size fresh shrimp
Hot cooked rice

Melt butter in a skillet over medium-high heat; add green pepper, green onions, and garlic. Cook stirring constantly for about 4 minutes. Add tomatoes, broth, salt and red pepper; cook about 2 minutes over medium-high heat. Add shrimp, and cook about 4 minutes or until shrimp are pink. Serve over rice.


I will purchase a loaf of French bread. Here’s the dipping sauce:

extra virgin olive oil
Sea salt and cracked black pepper, to taste

Pour desired amount of olive oil into a small shallow bowl or plate. Grind salt and pepper onto oil. Serve with French bread.