This menu plan takes advantage of apples from apple picking, sales on chicken thighs, bacon, ground beef, and cheese. I am also stocking up on pumpkin and cranberries which are on sale now in preparation for Canadian Thanksgiving.
Monday – Meatless Monday: Sweet potato and two cheese tarte tatin, tossed salad
Tuesday – Bacon, apple, cheddar quesadillas, leftover tossed salad
Wednesday – Grilled Lemonade Chicken (I prefer it without the mint) – this is a great one for the freezer. Just place the chicken in a large freezer bag with the marinade poured over it. If you want, you can save half of the marinade, put it in a smaller freezer bag and place that with the chicken so you have some for basting. Steamed sticky rice (make extra for Friday; I also always make some to put in individual portion sizes in the freezer). Broccoli.
Thursday – Pioneer Woman’s Meatloaf, Mashed Potatoes, carrots
Friday – Meat Free Friday: Pumpkin ravioli, roasted asparagus
Saturday – Bacon wrapped chicken (usually I make this with boneless breasts but it was really good with bone-in thighs too), green beans, baked sweet potato
Sunday – “Shepherd’s Pie” (I use a slice of the leftover meatloaf as the base and top with carrots, peas, and corn and mashed potatoes. Top with some grated cheese if desired. Place in the oven for a few minutes to brown the top a bit.)