I love everything about fall - pumpkin spice lattes, pumpkin desserts and fall decorations! When it comes to planning menus in the fall I also have to plan for harvest time. My husband farms with his family and they will be working hard this week harvesting the rest of our corn. I am not much of a farm hand but I try to help out by making dinners for when they finish their work in the field. This week I have combined some of our family favorites with a few new recipes. I hope you enjoy!!
Week 2 Menu
Monday – Fried Rice with
Chicken & Egg Rolls
Tuesday – Baked Potatoes with
Broccoli Cheese Sauce
Wednesday – Biscuits and Sausage Gravy (with scrambled
eggs)
Thursday – Chicken
Cordon Bleu Casserole (with bread)
Friday - Grill Out: Steak, Salad and Twice Baked Potato
Saturday – No cook
day: Eat Out or Leftovers
Sunday – White Chicken Enchiladas with Green Chili and
Sour Cream Sauce (with refried beans)
Grocery List
Carrots, grated (2 cups)
Lemon Juice
Potatoes, 1 bag
Head of Lettuce
Green Onion
Chicken Broth (2 cups)
Sesame Oil
Soy Sauce
8 Flour Tortillas
1 8 oz. can diced green chiles
1 can Refried Beans
Panko Bread Crumbs
16 oz. roll sausage
Steak
Bacon
Deli Honey Ham (1/2 pound)
Chicken (9 cups)
1/4 pound thin sliced baby swiss cheese
1/4 pound thin sliced baby swiss cheese
Shredded Cheddar Cheese (2 cups)
Shredded Monterey Jack Cheese (2 cups)
Sour Cream (2 cups)
Buttermilk Biscuits
French Bread
Frozen Broccoli Florets
Frozen Peas
Frozen Egg Rolls
Home Ingredients
Eggs
Minced Garlic
Rice (5 cups)
Butter
Flour
Milk
Dijon Mustard
Salt
Salt
Smoked Paprika
White Pepper
Ground Sage
Onion Powder
Garlic Powder
Seasoning Salt
Dried Parsley
Salt
Pepper
Dried Cilantro
Chili Powder
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