Menu for week of November 7th

I didn't get to everything last week due to too many leftovers to eat and one night we felt the call of Little Caesar's $5.00 pizza, which also makes for lovely leftovers! So, this week you may see a few repeats from last week's menu.

Monday:

Breakfast- Pepperidge Farm's Pumpkin Swirl bread, toasted with butter (couldn't resist this in the bread aisle and wanted to try it before it was out of season), Banana and Coffee

Lunch-Serving Seniors lunch at church-either eat there or a sammie when we get home.

Dinner- Impossible South West Pie and Salad (see last week's menu for this recipe)

Tuesday:

Breakfast- Apple Muffins (freeze leftovers for trip), Yogurt, Coffee

Lunch- Leftovers

Dinner- Husband going to Men's Night Out and they are eating Thanksgiving food so I am making a Corn Casserole and Stuffing for him to take. Daughter is going to her grandparents for several days so I will be all alone for dinner. I may eat more leftovers and go to the bookstore!

Apple Muffins

2 cup all purpose flour
2 t. cinnamon
1 t. b. soda
½ t. salt
2 eggs
1 c. oil
1 c. sugar
1 t. vanilla
4 c. apples, peeled and chopped
1 c. chopped nuts (opt.)

Preheat oven to 350 degrees. Stir flour, cinnamon, b. soda and salt in small bowl. Set aside. In large bowl, beat eggs with beaters until foamy. Beat in oil, sugar and vanilla. Stir in flour mixture; fold in apples and nuts. Spoon mixture into muffin pan or baking cups. Fill half full. Baked 350 degrees 15-20 minutes.

Wednesday:

Breakfast- Eggs, Sausage, Toast, Juice and Coffee

Lunch- PB&J and Sliced Apple

Dinner- Chicken Casserole, Corn, Mashed Potatoes (from last week)

Thursday:

Breakfast- Oatmeal and Yogurt, Coffee

Lunch- Lovely leftovers

Dinner- Our favorite Chinese takeout

Friday:

Breakfast- Cream of Wheat and Cinnamon Rolls, Coffee

Lunch- Make Ahead Lunch Wraps (eat a few and freeze the rest for vacation)

Dinner- Lasagna Roll-ups (make a couple of pans for the freezer and to take on vacation), Salad, Texas Toast

Make Ahead Lunch Wraps


"These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal." Original recipe yield: 16 wraps.


· 2 cups uncooked brown rice (I'll use white as that is what i have on hand)
· 4 cups water
· 4 (15 ounce) cans black beans
· 2 (15.5 ounce) cans pinto beans
· 1 (10 ounce) can whole kernel corn
· 1 (10 ounce) can diced tomatoes and green chiles
· 16 (10 inch) flour tortillas
· 1 pound shredded pepperjack cheese (I'll use sharp Cheddar)

Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Saturday:

Breakfast- Pancakes, Coffee

Lunch- Chicken Salad Sammies

Dinner- Game Night with church group-eating there I think

Sunday:

Breakfast- Toaster Strudel before church, Coffee

Lunch- Bean Burritos, Mexican Rice, Yum-o!