Menu Plan: Week of November 1

Need a plan? Here’s the one shown above or the one that I use.

Since last week’s menu plan went well, I’m going to stick with my attempt at dinner organization. (Are you a food gawker like me? See the dinner round up here.)

Sunday: Mexican Pumpkin Soup with Tamale Meatballs (tamale meatballs made from California Crockpot Tamale Pie leftovers – soup loosely adapted from this Mexican Butternut Squash Soup recipe from Cooking Light).

Meatless Monday: Asian Tofu Pancakes (Bittman’s How to Cook Everything Vegetarian), sauteed garlic/pumpkin. I do a LOT of Asian food in this house!

Tuesday: Bringing dinner to friend – kid friendly nacho layered casserole. R.W. Garcia Spicy Flaxseed & Soy chips, beans & cheese, mild salsa, brown rice, shredded chicken along with Mexican Pumpkin Soup.

Wednesday: Balsamic pork steak with roasted Brussels Sprouts

Thursday: Fennel Apple braised pork steak with some sort of mystery spaghetti squash. (Adapted from Kitchen Express) I still have a 19 gazillion spaghetti squash that are begging to be eaten, or at least cooked and frozen.

Friday: Leave for vacation in Sun Valley! Dinner TBD – but something to feed 9 hungry and very picky people. We will head to the always fun, always gourmet Atkinsons Market in Hailey. Does anyone else consider grocery stores and food events a major part of their vacations? My Thanksgiving trip is basically built around an excursion to Trader Joe’s.

Saturday: Sun Valley Chili for a crowd with cornbread. Packing up ingredients in a cooler.