Menu for week of October 4th

Monday, 10/4
Breakfast-Biscuits
Lunch – Soup, Sliced Apple
Dinner – Freezer Meal-One Pot Pepper Soup, Cheese and Crackers

Tuesday, 10/5
Breakfast- One Eyed Sailors, Turkey Bacon
Lunch- PB&J, Sliced Apple
Dinner- Cheesy Chicken Bundles (putting extras in freezer), Macaroni and Cheese, Corn, Crescents Or Mayonnaise Rolls


Cheesy Chicken Bundles

Makes 6 servings Preheat: 350

1 cup bread crumbs
½ cup cheddar cheese, shredded
½ cup Parmesan, grated plus 1/4 cup for topping
1 t salt
¼ t pepper
6 boneless chicken breasts
½ cup butter, melted plus 2 T. butter melted for topping

Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up to form a little bundle.

(To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.)

Place in large, shallow baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.

Wednesday, 10/6
Breakfast – Toaster Strudel, Juice
Lunch- Leftovers or Sammies
Dinner – Hamburger Helper or Church

Thursday, 10/7
Breakfast-Muffins from Freezer
Lunch-Grilled Cheese and Soup
Dinner – Breakfast for Dinner (just me and daughter as husband is going to the church men's retreat)

Friday, 10/8
Breakfast-Cereal and Milk
Lunch – Chicken and Tots
Dinner – Beefy Cornbread (freezing extras) Refried Beans (me and dd again)

Beefy Cornbread

1/2 lb. lean ground beef
1 tsp. chili powder
1/4 tsp. cumin
1/2 c. frozen corn
1/4 c. salsa
1 c. cheddar cheese, shredded
3/4 c. corn meal
3/4 c. flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 c. milk
2 tbsp. canola oil

-Brown ground beef with chili and cumin until no longer pink. Drain fat.
-Stir in corn and salsa
-Line the cups of a muffin tin with foil baking cups
-Spoon meat mixture into muffin cups; fill about 2/3 full
-Top with cheese
-In a medium bowl, combine flour, cornmeal, baking powder, sugar and salt
-Beat eggs in a small bowl
-Add milk and oil
-Add to the cornmeal mixture stirring just until moistened
-Spoon batter over cheese to cover
-Bake at 375 for 15 minutes
-Allow to cool
-Set pan in freezer until frozen
-Remove from pan and place in a gallon size freezer bag

To serve:
-Thaw upside down on a microwave safe plate
-Remove foil liners
-Microwave until heated through.

Saturday, 10/9
Breakfast- Malt O Meal, Oatmeal, Juice
Lunch-Leftovers or Sammies
Dinner – Freezer Queen Turkey and Gravy, served over bread, Mashed Sweet Potatoes, Green Bean Casserole (a hubby favorite)



Sunday, 10/10
Breakfast – Toaster Strudel, Juice
Lunch Crock Pot Chops, Macaroni and Cheese, Broccoli, Biscuits
Dinner – CORN (Clean Out Refrigerator Night)