Menu Plan Monday - Week of 10/20

This week I'll use some of our freezer meals for dinner and save the rest for next week. I love having these meals on hand, especially for days when we are spending quite a bit of time outside of the house. I also have a lot of chicken on the menu for some reason this week. That means I'll probably improvise if I can. I usually don't like making the same protein two days in a row.

Breakfast

• M - Chocolate chip muffins, smoothies
• T - Cinnamon Raisin Swirl Bread (recipe below) French toast
• W - Sunshine toast
• Th - Applesauce bread, smoothies
• F - Oatmeal & banana splits
• S - Apple spice multigrain pancakes, sausage
• Su - Breakfast cake

Lunch

• M - Quesadillas, apple slices
• T - Crustless carrot quiches (recipe below), cottage cheese
• W - Chickpea salad in pitas, oranges
• Th - Tuna pasta salad, peaches
• F - Sausage & cheese biscuits, apple slices
• S - Taco roll-ups, pineapple
• Su - Grilled ham & cheese, onion soup

Dinner

• M - Stuffed shells (from freezer), Italian breadsticks
• T - Creamy chicken enchiladas, black beans & corn
• W - Cheeseburger pie, peas
• Th - White chicken chili, biscuits
• F - Parm chicken fingers (from freezer), brown rice pilaf w/mixed veggies
• S - Reuben hash, cinnamon apples
• Su - Homemade southwestern eggrolls, mango salsa

Cinnamon-Raisin Swirl Bread

• 4 - 4 1/2 whole wheat flour
• 3 t. yeast
• 1 c. apple cider or juice
• 1/2 c. milk
• 3 T. honey
• 1 T. butter or margarine
• 1/2 t. salt
• 1 egg
• 3/4 c. raisins
• 1 T. butter, melted
• 2 T. sugar
• 1 t. cinnamon
• 1 egg white, slightly beaten
• 1 t. water

1. In a large bowl, combine 2 cups of the flour and the yeast.
2. In a medium saucepan, combine the apple cider or juice, milk, honey, butter, and salt until warm (115-120 degrees), stirring often. Add apple mixture to flour. Add egg. Mix until well combined, add remaining flour (1/4 c. at a time) and continue mixing.
3. Knead the dough, adding more flour as needed, until smooth and elastic, about 6 minutes. Place in an oiled bowl and let rise for 1 hour.
4. While dough is rising, cover raisins with boiling water for about 10 minutes, until plump. Drain well.
5. Punch down dough and divide in half. Let rest for 10 minutes.
6. Roll out each section of dough, brush with melted butter, and sprinkle with raisins sugar and cinnamon. Tightly roll up jelly roll style and seal with fingertips.
7. Place loaves on greased baking sheets. Cut 4 diagonal slashes across each loaf of bread. Combine egg white and water and brush over each loaf. cover and let rise for 30 minutes.
8. Bake at 375 degrees for 25 - 30 minutes.

Crustless Carrot Quiches

• 1/4 c. sliced green onions
• 3 cloves garlic, minced
• 1 T. olive oil
  
• 1 1/2 c. shredded carrots
• 3 eggs, slightly beaten
• 1 1/2 c. shredded sharp cheddar cheese or Monterey Jack
• 3 T. cornmeal
• 1 t. salt
• 1/2 t. pepper
  
• 1/2 t. Italian seasoning
• 1/4 t. nutmeg
  

1. Over medium heat, cook onions and garlic in olive oil for about 2 minutes. Add carrot and cook 2 more minutes. Remove from heat.
2. In a large bowl, beat together eggs, cheese, cornmeal and seasonings. Stir in carrot mixture. Pour into 12 greased muffin cups and bake at 325 degrees for 15-20 minutes, until set.

Stop by I'm An Organizing Junkie for more Menu Plan Monday.