I’m loving this Fall weather. I think I can finally start using my oven! I’ve made small headway on my monthly meal planning. I have 3 weeks so far. I’m hoping to get a 3 month rotation set with a few days left over for ‘on the fly’ cooking.
Here’s what’s for dinner at my house this week:
Monday — Chicken Stuffing Bake — Using frozen chicken from all my Simple Roast Chicken and made Cream of Chicken soup with Lactose Free milk. Dairy and I are not friends. It’s super easy to make. Don’t be scared off. Try it. It’s delicious!
Tuesday — Asian Turkey Meatballs with rice & broccoli — so delicious! Kids love these
Wednesday — Turkey Meatloaf with mashed potatoes & broccoli — an old WW recipe that I have heavily adapted
Thursday — dinner club. Not my week!
Saturday — On the fly dinner — we’ll be gone all day.
Sunday — Chicken Teryaki with Udon Noodles & broccoli — a recipe I created after having it at a small grocery store food court in Bellingham.
Other things I’m making this week:
:: Pumpkin Pancakes. Hands down the best! I’ll make a big batch tonight to last us the entire week.
:: Overnight Pumpkin Oatmeal for me — my own recipe that I’ve adapted from 4 others. I make this almost every week of the year. No joke! I have an oatmeal addiction
:: Salted Carmel Apple Butter — FAIL!!! Started this last night in hopes to can with Angela this afternoon. My crockpot must be ridiculously hot because I cooked it the exact time in the recipe and it burnt! It’s a huge bummer that I wasted all those apples we picked this weekend. Does anyone know why or have a hot crockpot like mine?
That’s it! What are you making this week?
Need some inspiration? Check out our eBook, The Ultimate Guide to Freezer Friendly Meals eBook, which is filled with kid-friendly recipes that use frozen or fresh chicken breasts!
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