Welcome to a fall edition of Menu Plan Monday. I don’t know what the scenery is like where you live, but it is at its peak here in northern Indiana. Every time I was in the car this week, I was amazed at the beautiful colors on the trees. Just gorgeous! I hope you have been able to enjoy some of the same.
This is another busy week. On Wednesday, I will need to somehow find space for about 30 cake rolls in my freezer. They were purchased by supporters of my daughter’s band, and most will be moving through quickly, but still — that is a lot of freezer space needed. Tuesday night will involve some consolidating of the freezer’s current contents for sure. I’ve kept the “cake roll situation” in mind the past few weeks with menu planning, and have tried to work on whittling down the freezer contents.
Here is the way the week is shaping up:
Monday: Chicken, Spinach, and Cannellini Bean Quesadillas — made these last month and they were really tasty.
Tuesday: Bean soup, from one of the bags of bean soup you buy in the store. I make this every so often; it’s a hearty, easy meal. I will make bread in the bread machine as well. Last week, our most recent bread machine bit the dust (the area at the bottom of the pan was leaking). I had anticipated its demise this past summer and had picked up a seemingly-new bread machine (at least it was in the original box) for $5 at the church sale, so it was great to be able to put the old one out of its misery and pull out a replacement for next to nothing.
Wednesday: Bertolli pre-made frozen meal — carried over from last week, and yes — it’s currently in the freezer.
Thursday: Parmesan Crusted Bruschetta Chicken — I’ve made this before; it’s a winner
Friday: Turkey and Zucchini Enchiladas — found the recipe online; haven’t tried it yet.
What are you cooking this week? Do you have pretty trees where you live? Do you have space in your freezer? 🙂 Spout off in the comments about anything you’d like.
More menu plan Monday ideas at OrgJunkie‘s.