I'm going to have to make this a quick post this week. I've got a ton of things to get ready before school tomorrow, so I'll have to add some weekly updates later. We have the usual busy schedule, plus the boy gets braces Tuesday, so it's not going to be a very exciting menu week. I'll have to try to get some new stuff up for you next week. :)
Sunday - Filets, Oven Roasted Potatoes, Green Beans
Monday - eat at training
Tuesday - Mac & Cheese, Applesauce (braces day)
Wednesday - Chicken Enchilada Soup and Chicken Pockets (both from the freezer)
Thursday - Bourbon Chicken, Rice, Green Beans
Friday - eat at football game
Saturday - Bacon-wrapped Chicken Breasts, Salad, Peaches

This week on Menu Plan Monday we are supposed to post a recipe that is a favorite of our family. Because our week is yet another busy one where we won't always make it home for dinner, I'm glad to share some of the things we usually like to eat since our menu this week isn't going to be all that exciting. Corey has scouts on Monday, I have my Family Reading Night on Tuesday, Corey has confirmation on Wednesday and a cross country meet on Thursday, and Friday night I host my church book club. Saturday is kind of exciting as Corey has his first math contest this year, and he is on the high school math team (even though he is in 8th grade)! It will be a challenging but fun day for him.
Anyway, back to menu stuff. :) Here are some of my family's favorite recipes:
I could keep going (we love to eat, what can I say?), but you can always check out the rest of the recipes post here on my blog if you need more ideas. :)
Here is our very boring menu for the week. For more menus, see orgjunkie.com.
Sunday - Meatza Pie (yes, I finally made it), brussels sprouts, green beans, biscuits
Monday - eat out (scouts)
Tuesday - eat out (reading night)
Wednesday - Turkey brats on the grill, steak fries, green beans, apple slices
Thursday - Chicken Alfredo (Stauffer's - need a quickie this time), broccoli, peaches
Friday - Chicken Enchilada Soup/Comforting Chicken Soup (book club night)
Saturday - Burgers on the grill, baked beans, salad
This weekend we did one of my favorite fall activities. We went apple picking at the local orchard! I don't know what it is about apple picking that makes me so happy, but it does. :) We decided to do a fun family project with our apples since we picked more than we could eat. We made apple pies for all of our neighbors and delivered them to their doors. It was a really fun project, and I'm very pleased with how the pies turned out. Here are some photos and my apple pie recipe so you can enjoy vicariously. :)

Apple Pie
3/4 cup sugar
1/4 cup all-purpose flour
1/2 t ground nutmeg
1/2 t ground cinnamon
6 cups thinly sliced apples (about 6 medium) - I like to use a variety of different types in the pie.
2 T butter
1/4 cup brown sugar
1 pkg ready-made refrigerated pie crust (I like Pillsbury)

Heat oven to 425 degrees F. Mix white sugar, flour, nutmeg, and cinnamon. Stir in apples. Turn into pastry-lined 9" pie plate; dot with butter, and sprinkle with brown sugar. Cover with top crust; seal and flute. Cut slits in top crust to vent. Cover edge with foil; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes.

Well, we survived the Eagle Scout project this weekend. Corey's race went off without a hitch. The weather even cooperated and didn't rain on us as predicted. He raised over $4000 for his Shoes for Kids project. We are very proud parents. :) Because of preparations for the race, I didn't get to a couple of my menu items (Eric's parents took us out to eat!), so you might see a repeat or two this week. Because Corey has two cross country meets and I have eMINTS training, we are going to be relying on freezer staples this week. I hope the menu helps you anyway. For more menu ideas, go to orgjunkie.com.

Sunday - Honey Rosemary Chicken with Yukon Gold Potatoes, Green Beans, Applesauce
Monday - eat at training
Tuesday - Chili (from the freezer), peanut butter sandwiches, peaches
Wednesday - Pork and Gravy (from the freezer) on bread, green beans, salad
Thursday - Tuna noodle casserole, brussels sprouts, applesauce
Friday - eat at the football game (homecoming at my school)
Saturday - Meatza Pie, Garlic Muffins, Salad

Here's a little movie of the apron I made for my partner in the Fall Flirty Apron Swap. We had to make an apron of their vacation request, and my partner wanted to go on a cruise vacation.

Believe it or not, I actually cooked all of the things on my menu last week! Woo hoo! I did shift a couple of days around, but it still counts. :) I made a new breakfast meal this week - zucchini frittata - which was inspired by the wonderful breakfasts we had at the Alpine House this summer on vacation in Wyoming. It turned out great, and I was pleased with how easy it was to make. I did have a nice surprise at the end of the week when my Boo Spooky Apron Swap package arrived in the mail. The apron my partner made for me was really cute. I hope she likes hers as well. This week we are extra busy helping Corey finish up preparations for his Eagle Scout project. He is hosting a 5 K run, with proceeds going to purchase new shoes for needy students in our school district. I also have eMINTS training and open house this week, so our meals will be simple, and unfortunately, we have to eat out more than I would like. Here's the menu for this week. Maybe it will help you out if you are having an extra busy week as well. :) For more menu ideas, check out orgjunkie.com.

Sunday - eat out (Corey's cross country team pasta feed)
Monday - eat at eMINTS training (boys eat out - cross country meet and scouts)
Tuesday - eat out (open house at school)
Wednesday - Diet Coke Sloppy Joes, Corn, Steak Fries, Peaches
Thursday - Honey Rosemary Chicken with Yukon Gold Potatoes, Green Beans, Applesauce
Friday - Meatza Pie, Garlic Muffins, Salad
Saturday - Grilled Chicken Alfredo (grill chicken breasts and use this sauce), Broccoli, Salad

Here are a few more photos of the items I sent my partner in the Boo Spooky Apron Swap. I think the apron is really cute, and I thought my treat bag turned about pretty well, also. I did forget to send a pot holder (sorry Sharon), but I did put some goodies in her treat bag that hopefully she will enjoy.

I received my apron from my swap partner, Sharon, for the Boo Spooky Apron Swap! It is absolutely adorable! Sharon made it reversible so I can wear it year round. She also sent me a reversible bag to go with it. Thanks for such a lovely package, Sharon! Here are some pictures of my gift.

This is a wonderful breakfast dish that is really easy to make.

1/2 cup chopped onion
1 cup shredded zucchini
1 t cooking oil
3 eggs, beaten
1/4 t salt
1 cup shredded swiss cheese (I used cheddar)

In an 8-in. ovenproof skillet over medium heat, saute onion and zucchini in oil for 2-3 minutes. Pour eggs over top; sprinkle with salt. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake at 350 degrees F for 4-5 minutes or until the cheese is melted. Makes 2 servings.

Recipe source - Allrecipes

A different twist on traditional meatloaf.

1 pound lean ground beef
1/2 teaspoon garlic salt
1/2 cup dry bread crumbs
1/2 cup evaporated milk
1/3 cup spaghetti or pizza sauce
shredded cheese (mozzarella), for topping
1/4 teaspoon oregano

1. Mix together the hamburger, garlic salt, cracker crumbs, and evaporated milk and spread the
mixture evenly in a 9-inch pie pan, running up the sides just slightly.
2. Spread the spaghetti sauce on top. Sprinkle cheese on top. Top with the oregano. Bake at 375
degrees for 30 minutes or until done. Drain any excess grease from pan before cutting into wedges and serving.

Recipe source - Tammy's Recipes

4 boneless, skinless chicken breasts (original recipe calls for chicken thighs)
1 lb small Yukon gold potatoes (whole)
1/2 med. onion, chopped
1 clove garlic, chopped
2 tbsp. honey
1/2 tbsp. cornstarch
1/2 tbsp. lemon juice
1/2 tbsp. rosemary
salt and pepper to taste

Rinse chicken and pat dry. Lightly brown chicken over med-high heat in oil. Place potatoes, onion, and garlic into a slow cooker. Top with chicken. Stir together honey, juice, cornstarch, rosemary, salt, and pepper. Pour over chicken. Cover and cook 6-8 hours on low or 3-4 hours on high. Serve garnished with rosemary if desired.

Recipe source - Ladies Home Journal

1 lb 96% lean ground beef
1 med onion, diced
1 1/2 tablespoon flour
1 can Diet Coke
2/3 cup ketchup
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard

Brown beef and onion, drain well. Stir in remaining ingredients. Mix well. Cover and simmer for 30 minutes. Serve on wheat bun.