This month my dear hubby and I will celebrate 10 years of marriage. They haven't all been easy or enjoyable, and we've had lots of ups and some downs. But as I sit hear thinking about it, I wouldn't trade these 10 years for anything! We've done a lot in ten years' time: I finished my college education, Jared graduated from Bible institute, we added 4 kids (and potty-trained them all), we gained 70+ pounds as a couple then lost 160+ pounds, we moved and changed jobs twice, we paid off over $40k of debt, and we are finally doing what we knew God had planned for us since before we got married. With that said, it's time to get back to the subject at hand, October's menu. Here's the printable if you'd like it.- Stuffed peppers
- Spaghetti and meatballs, steamed veggies, and side salad
- Winter vegetable soup and multi-grain bread
- White chicken chili
- Creamy Cajun pasta
- Stuffed pepper Soup (I froze the leftover stuffed pepper filling so all I have to do is add broth and crushed tomatoes)
- Chicken and eggplant Parmesan over spaghetti squash, steamed veggies, and side salad
- Dahi chicken, dal, and brown rice (prep-ahead + slow cooker)
- 10 Bean soup and mini cheddar corn muffins (slow cooker)
- Bacon cheeseburgers, fries, and side salad
- Slow cooker pulled pork and slaw with a veggie tray and roasted potatoes
- Jambalaya
- Fiesta pork chops and Santa Fe rice salad
- Spicy roasted chicken legs, mac'n'cheese, and steamed veggies
- Breakfast skillets - hashbrowns and veggies topped with eggs (over easy or scrambled) and cheese
- Tuna salad sandwiches, side salad, and fruit salad
October 27-November 2
- Raspberry Chipotle pork loin, roasted squash, and steamed veggies
- Easy cheesy Mexican chicken and brown rice (slow cooker)
- Chicken noodle soup and dinner rolls
- Homemade pizza
- Roast turkey breast, stuffing, glazed baby carrots, and side salad
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