Monthly Archives: October 2011

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Menu Plan Monday – October 31st, 2011

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I am dragging today……..we’ve been sick here, everyone except
(thankfully) my grandma.  Still praying that she doesn’t contract any of
what any of us had.  Mostly cold stuff with some having stomach
issues.  I had some serious sinus pain going on.  I am on the mend, but
still very tired and a little stuffy still. 

We have been enjoying some very cool/cold weather.  We had our first
fire in the fireplace this past Sunday, over which we roasted
marshmallows as a super special treat, then (some) hot dogs for supper
(which is not as great as it sounds, especially with three little ones
clamoring to get in there and roast)  I actually let everyone roast one
and then I threw the rest on the grill.  I also made s’mores for
dessert.

On a side-note with the fireplace – I had no idea how much wood you
actually use to keep a fire going!  Whoa!  So far we’ve just used free
wood from fallen trees, but if I want to keep the fire going, and I do,
we’ll have to buy some and/or try to get free wood. 

Anyway, on to the menu.  I’m working on planning Thanksgiving and trying
to get menus for the next week or two, just to keep ahead.

Monday:
Rice Bake

Tuesday:
Tamale Pie

Wednesday:
Chicken Dish – not sure yet

Thursday:
Taquitos

Friday:
Caribbean Jerk Chicken
Oven roasted sweet potatoes

Saturday:
Loaded Baked Potato Soup

Sunday:
Sausage and Lentils based on this recipe

For more great menu ideas head over to:

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Maple Sausage

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1 Tablespoon butter or olive oil
1 teaspoon fennel seed
1 small onion, finely chopped

1 pound ground meat – I use chicken or turkey
2 Tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried ground sage
1 teaspoon dried thyme
1 teaspoon smoked paprika (or regular if you don’t have smoked)

Heat butter/oil in small- medium sized skillet until melted, add fennel seed,  onion, salt and pepper and saute the mixture until the onions are soft and golden.

Place the ground meat in a bowl, add cooked onion mixture and remaining seasonings, mix well, but gently, don’t overwork the meat. 

Form into patties, if desired and cook on a heated griddle pan or skillet until cooked through a few minutes per side, depending on how thick they are.