Menu Plan, Week of October 16

We’ve been soaking up some beautiful fall weather the last few weeks, and the temperatures are dropping to comfort food and cozy.  My favorite!  I’ve got 40 pounds of apples in the basement vying for attention, and will be searching for inspiration, and time

The 8yo has requested fajitas one last time before I freeze the rest of the peppers, and since she’s just now got her appetite back, I’m obliging!  Since the 6yo is done with fajitas (but he knows he’ll be eating them anyway), I gave him a pick this week, too.  Meatloaf it is!

Here’s what’s cookin’ this week.

Sunday, October 16 

Weekday Breakfasts


The Lunch List

  • leftovers
  • salad
  • hard boiled eggs
  • fruit and veggies
  • peanut butter and apple slices, cheese
  • quesadillas

Supper

Need menu planning inspiration?  Visit OrgJunkie! 

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Comments

  1. The link for peanut butter popcorn is not working. :-(

  2. I use frozen pepper slices in fajitas. They are not firm like when you use fresh, but i just do the peppers and onions in a really hot skillet so they get a little bit blackened. Tastes great!

  3. Sounds really good! The cinnamon rolls look delicious! :)

  4. Your cinnamon rolls look amazing!

  5. This may sound like a stupid question but I don’t freeze a lot. How do you freeze peppers? Also I would love to see the things you find for apples I have a ton and don’t know what to do with it.

    • Not a stupid question at all! If you have some, line a large cake pan or cookie sheet (with edges) with some parchment paper. Chop up your peppers and spread them out on the pan. Stick the pan in the freezer for a few hours or overnight, then transfer the frozen peppers to a plastic ziplock-type bag.

      Are you on Pinterest? If you go there and search for apples, you’ll have MORE than enough ideas. ;) There’s also this: http://amysfinerthings.com/got-apples

  6. I have a great Pumpkin Applesauce crockpot recipe if you want it. I think you could probably freeze it, too. Also, I use frozen peppers in my fajitas all the time. I just brown them up in with the onion when it’s almost finished.

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