Category Archives: Food

Menu Plan and Goals

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I’m excited! Coming up on the blog the month of December is going to be all things Christmas. You can expect posts with ideas for gifts, holiday recipes, and thoughts on Christmas and the season. What I’m looking forward to the most is having some of my family guest post! I’m excited to introduce them to you and share their thoughts and recipes.

Since Thanksgiving is this week, I’m cutting back on posting. I know I’m not going to be spending time reading and browsing the internet – I’m going to be enjoying my family! So, instead of writing posts that nobody is going to have time to read, I’ve decided to take focus on December.

This week is a short one. When it comes to menu planning the name of the game is to use up what’s in the fridge and hopefully avoid grocery shopping. Here’s our (non exciting) menu before we head into Thanksgiving activities:

Breakfasts:

Lunches:

  • Chicken Gravy over Potatoes
  • Leftovers
  • Salad
  • Baked Sweet Potatoes

Suppers:

  • Creamy Potato Soup (with veggies added in – carrots, celery, and zucchini)
  • Salad
  • Leftovers

Goals (affiliate links):

Linking up with Menu Plan Monday

Menu Plan and Goals

Pumpkin Dinner Rolls

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Delicious Pumpkin Dinner Rolls. I love these!

These light rolls have a beautiful color to them. They taste fabulous anytime but are especially perfect in the fall. We first found this recipe when I was growing up in a Taste of Home magazine. I hadn’t made them for years, but recently dug out the recipe. Yum. So I made them again the next time we had company. Not only are they tasty they also become a topic of conversation because of the rich color.

This recipes makes 24-30 rolls and can easily be cut in half.

4.5 from 2 reviews
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Pumpkin Dinner Rolls
 
Ingredients
  • 1 Tablespoon instant yeast
  • ¾ cup warm milk
  • ⅓ cup butter, melted
  • ⅓ cup sugar (or ¼ cup honey)
  • 1½ cups pureed pumpkin
  • 2 eggs
  • 2 teaspoons salt
  • 5½ - 6 cups flour (hard white whole wheat, white or a combination)
Instructions
  1. In mixer bowl dissolve yeast in warm milk.
  2. Add butter, sweetener, pumpkin, eggs, salt, and 3 cups of flour. Beat with dough hook (or stir vigorously with a wooden spoon if making by hand).
  3. Add in remaining flour to form a soft dough. Knead until smooth.
  4. Let cover bowl and let rise until doubled.
  5. Punch dough down and divide into 24 -30 pieces depending on what size rolls you like.
  6. Form into balls and place on greased baking sheets and rise until doubled. (30-45 minutes.)
  7. Bake at 350 degrees for 10-15 minutes.
  8. Brush with melted butter after removed from the oven.

 

Menu Plan and Goals

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I’m honestly not sure how our menu is going to pan out this week. Two of my sisters might be coming for a night or two but we don’t know when or if it will even happen. That to say, I’m sure there will be changes made but this is what I know so far.

At the end of the meal plan, I’m going to start putting my top goals for the week. We’ll see how it goes. 🙂

Menu

Breakfasts:

  • Granola and yogurt
  • Muffins

Lunches:

  • Leftovers
  • Salad
  • BBQ Chicken Sandwiches

Dinners:

  • Fajitas x 2 (friends over and then we’ll have leftovers another meal)
  • Popcorn, smoothies, and cookies
  • Dinner out for our anniversary
  • Gluten Free Grain Free Pizza (made with coconut flour)

Snacks:

This Weeks Goals:

Blog: Write 3 posts and get ready for Declare

Physical: Exercise 4 times

Spiritual: Devotion and 1,000 Gifts daily

Educational: Finish Dave Ramsey

Linking up to Menu Plan Monday

Menu Plan

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We considered going out of town this weekend but last minute stayed home because of the weather. Half the windows in the house actually got cleaned inside and out for the first time since we moved in, bushes trimmed, and the budget looked at besides all the regular chaos so I’d say it was a productive weekend.

Breakfasts:

  • Muffins
  • Granola & yogurt

Lunches:

  • Lunch a friend brought over
  • Asian Salad (so yummy, one of my favorites)
  • Leftovers
  • Salad

Dinners:

  • Cajun Chicken Wraps (new recipe – really liked them)
  • Grilled Chicken, Watermelon, Carrots, and Rice (having a couple families over)
  • Garden Vegetable Pasta Skillet (new recipe)
  • Supper at a Lake Party with my husband’s work
  • Calzones (from freezer)
  • Salad
  • Yellow Lentil Soup (new recipe)

Snacks:

  • Fruit
  • Veggies
  • Pretzels

I’m linking up to OrgJunkie’s Menu Plan Monday

Menu Plan

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No company in town this weekend but my husband hung out with a friend Friday night and Saturday and my birthday was Sunday. I’m ready for a weekend with absolutely nothing going on. 🙂 I’m beginning to think that might never happen. I did manage to be semi-productive though and scrubbed the grout on our bathroom floor. Figure that also counts for a workout.

I tried to use ingredients we already had or recipes that used a lot of the same ingredients to keep this week low budget since I’m getting ready to place an online order for some food.

Breakfasts:

Lunches:

  • Leftovers (Shaun)
  • Bean and Cheese Burritos (from freezer)
  • Salads (for me)
  • Grilled Cheese
  • Pizza and ice cream (at a friend’s house for my birthday)

Dinners:

  • Chicken, Spinach, and Mushroom Quesadillas
  • Greek Salad Wraps with tzatziki sauce and blackberry juliuses (my choice for my birthday dinner – yum! One of my new favorites. Recipe coming soon.)
  • Taco Salad
  • Asian Salad
  • Sandwiches
  • Pizza Pockets
  • Garden Veggie Pasta Bake (if we are around, if not will carry over to next week)

Snacks:

  • Almonds
  • Fruit
  • Pretzels

I’m linking up to OrgJunkie’s Menu Plan Monday!