Menu, Grocery List, Recipes Year 3 Week 2

Before we get to the menu, I want to tell you about a new blog series that starts tomorrow.

Prep & Planning: Steps to a Peaceful Holiday

I’m joining Liz from Hoosier Homemade for this series.  Each week will have a different focus.  This week, we’re sharing gifts from the kitchen.  I’ve got the perfect “no bake, no cook, no time” gift idea to share with you tomorrow.

Also, as part of this series we’re going to be doing a Virtual Freezer Cooking Party on Facebook!  Mine is coming up November 12.  I’ll let you know when Liz’s virtual party is (hers will focus on baking).  I hosted one of these last February and it was a lot of fun.  You can RSVP to the Virtual Freezer Cooking Party here.

In preparation for our Holiday prepping  (I’m determined to be prepared this year), I really need to clean out my pantry/freezer to make room for holiday foods.  So I decided to do another pantry/freezer challengeJoin us on Facebook for more discussion and prompting in clearing out the old to make room for the new.

Now for the menu.  As always, you get 6 dinners and 1 dessert.  Serving suggestions are included in bold on the recipes and in curly brackets {} on the grocery list.

Here’s what’s on the menu this week:

Linda’s BBQ Chipped Ham Sandwiches, Hawaiian Cole Slaw, Oven Fries
Beef and Black Bean Taco Bake, salad
Slow Cooker Ham and Vegetable Soup, warm bread, salad
Ravioli with Pesto, Red Peppers and Grilled Chicken, salad
Slow Cooker Chicken and Gravy over Rice, favorite veggie
Tony’s Tilapia, baked sweet potatoes, favorite veggie
German Chocolate Brownie Bites

To print, click here:  [download id=”116″]

This menu is part of  Menu Plan Monday at The Organizing Junkie.

 

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