Home » Menu Plan Monday – Dec 3/12

Menu Plan Monday – Dec 3/12

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Monday: Bowtie pasta with tomato basil sauce

Tuesday: Pigs in a Blanket – I’m going to let Allie help me make these; she loves to help in the kitchen. We’re making them with easy ingredients – All Beef Hebrew National Hot Dogs and Pillsbury Crescent Rolls. I go the extra-large rolls that are 50% larger than the regular size.  Cut each roll into 4 triangles. Cut each hot dog into 3 pieces.  Place one hot dog piece on the fat end of a crescent triangle and roll it up.  Bake them at 375°F for 12-15 minutes or until golden brown. Serve with ketchup and mustard.

Wednesday: Curry Chickpeas and toasted pine nut couscous served with beets and black olives- This meals cooks in less than 10 minutes. Couscous is super fast and is done in 5 minutes once your water is boiling.  I start my water for the couscous and then in a separate pan toss in a can of chickpeas to start heating up.  I add in a few seasonings depending on what I want flavor I’m going for and they are cooked through by the time the couscous is done. Some time I add curry seasonings  others I’ll make it Mexican flavored.  It’s all up to you.  I like to serve this with beets and black olives.  It looks pretty on the plate and the flavors compliment each other well.

Thursday: Leftovers

Friday: Cheesy Chicken Quesadillas – If it’s in a tortilla, my kids are more than likely going to eat it.

Saturday: Eggplant Parmesan – I follow this recipe but instead of putting e everything in a dish to bake once the eggplant is cooked we like to make individual little eggplant pizzas out of the baked eggplant. We use each slice like a mini pizza crust and then top it with sauce and cheese and toss it under the broiler for a minute or so to melt the cheese.  It’s oh soo yummy and then you don’t have soggy eggplant.  I also slice my eggplant and the sprinkle salt on it and let the pieces sweat for at least 20 minutes.  Then I wipe away all the water and extra salt and then prepare according to the directions.

Sunday: Spinach and Mushroom Quiche - I like to make little mini quiches in my mini muffin tin pan.  Yes, you’ll notice I use it for a lot of meals to make serving and portion control easy. These freeze well and make great appetizers too!

3 Responses to “Menu Plan Monday – Dec 3/12”

  1. Pary Moppins says:

    Your menu looks yummy! I’m with on on the portion control/freezability factors of food. Found you through Bloggy Moms.

  2. Becca says:

    I think meal planning is such a good idea! I’m sure it definitely helps save time and save on the grocery bill.

  3. Rona says:

    MPM definitely keeps me on track. I actually look forward to Mondays!
    I love the memories of cooking and baking with our son. He’s now 20 yrs old and makes an awesome pot roast.
    Your menu plan looks delicious.
    Have a wonderful week!

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