Menu Plan - Week of 11/17

My plans last week to make 1 batch of cookie dough a day fell through, so I'm going to try again this week. Actually, I'm at a point where I can't just try anymore. I have to get it done if I'm going to have everything ready when we go to my parent's house for Thanksgiving. The rest of the week in the kitchen will be pretty routine.

Breakfast

• M - Spiced pancakes w/ apple cider syrup
• T - Coffeecake & smoothies
• W - Sunshine toast
• Th - Oatmeal & smoothies
• F - French toast from freezer
• S - Ricotta & honey stuffed crepes
• Su - Cinnamon rolls

Lunch

• M - Pizza grilled cheese, peaches
• T - At Great Harvest Bread w/homeschooling group for a field trip
• W - Easy mac & cheese, apple slices
• Th - Tuna melts, grapes
• F - Leftovers
• S - Quesadillas, pears, yogurt
• Su - Mushroom barley soup

Dinner

• M - Sausage, spinach & cheese quiche (recipe below), Parmesan popovers
• T - Olive stuffed shells, breadsticks *We didn't get to this last week. I'm really looking forward to it though, so I had to carry it over.
• W - Snowy picnic: Deviled chicken fingers, German potato salad, celery & carrot sticks
• Th - Cheesy pasta casserole, tossed salad
• F - White chicken chili
• S - Stromboli, homemade potato chips, cinnamon apples
• Su - Ranch ham skillet, batter rolls

Sausage, Spinach & Cheese Quiche

• 1 pie crust for single crust pie
• 1 T. butter or margarine
• 1/2 green pepper, diced
• 1/2 onion, diced
• 2 c. frozen spinach
• 4 eggs
• 1 c. milk
• 1/2 lb. bulk sausage or 1 pkg. brown & serve sausage, sliced
• 1 t. salt
• 1/2 t. pepper
• 1/2 t. mustard powder
• 1/4 t. cayenne pepper
• 1/4 t. nutmeg
• 1 c. shredded cheddar cheese

1. Preheat oven to 425 degrees and prebake empty pie shell in pie plate for 3 minutes.

2. Melt butter in a skillet. Add the green pepper and onion to the pan. Cook until onion is tender. Add frozen spinach and cook until warmed through. Set aside and cool.

3. In a large bowl, whisk together eggs and milk. Stir in veggie mixture and sausage. Stir in seasonings and cheese.

4. Pour into pie plate. Bake at 425 degrees for 5-10 minutes, until crust edges are browned. Remove from oven and cover edges with tin foil. Put back in oven and back for 30-40 minutes, until a knife inserted in the center comes out clean. Let sit for 5 minutes before cutting.

Parmesan Popovers

• 3 eggs
• 1 c. milk
• 1 c. sifted flour
• 1/2 t. salt
• 1/8 t. cayenne pepper
• 12 t. Parmesan cheese

1. Generously butter a 12-cup muffin tin (bottoms & sides). Whisk eggs until fluffy. Stir in milk, flour, and seasonings just until combined. Fill muffin cups 2/3 full. Let muffin tin sit for about 30 minutes, until room temperature.

2. Place muffin tin in a 425 degree oven and bake for 35 minutes. Do NOT open the oven while baking.