Menu Planning Monday: Week of September 26

Another week is here! We're having lots of beautiful fall weather and it's making me want soup and casserole and other warm, cozy foods. You may see that reflected in my menus this week. :)

To download a high-res, printable version
of this menu planner, go here

I have been spending a lot of time on Pinterest lately, looking at gloriously delicious fall recipes and beautiful pictures of leaves and frost, and thinking about sweaters and slippers and swishing through leaves.

Have I mentioned how Autumn is my favorite season? I feel like I have, but I thought I'd remind you all. Do you love it as much as I do?





Here are the ingredients that we have to work with this week:

• 1 whole pastured chicken
• 3 lbs sweet potatoes
• 1 bulb garlic
• 2 lbs concord grapes
• 6 ears sweet corn
• 1 lb green beans
• 1 sleeve leaf lettuce
• 5 butternut squash (!)
• 1/2 pint raspberries
• 1 head cabbage
• 3 onions
• 1 lb whole wheat linguini
• 1 pork loin chop
• 1 lb grassfed ground beef
• 1 lb hot italian sausage
• 1 peck assorted apples
• 1 gallon raw milk
• 2 eggplants
• 2 cucumbers
• 1 1/2 lbs kale
• 1 lb beets
• 4 pink tomatoes
• 3 oz farmer's cheese
• 3 oz romano cheese

Monday


Lunch: Salad (Ingredients: 1 tomato, 1 sleeve lettuce)

Dinner: Grilled pork loin chop with sauteed eggplant (Ingredients: Pork chop, 2 eggplants, 3 bulbs garlic, 1/2 onion)

Leftovers: 2 servings sauteed eggplant, pork drippings

Tuesday


Lunch: Sauteed eggplant, cucumbers with vinegar (Ingredients: Sauteed eggplant, 2 cucumbers, 2 Tbsp raw vinegar)

Dinner: Pot luck -- bringing whole-wheat linguini with cheesy alfredo sauce (Ingredients: 1 lb whole wheat linguini, milk, cheese, flour, 1/2 onion)

Leftovers: None

Wednesday


Lunch: Roasted beets, onion, and sweet potato w/hard-boiled egg (Ingredients: 1 lb beets, 1 onion, 1 sweet potato, 2 eggs)

Dinner: Roasted chicken with garlic green beans and steamed kale (Ingredients: 1 chicken, 1 lb green beans, garlic, 1/2 lb kale)

Leftovers: 2 servings roasted chicken, 1 chicken carcass, 1 serving green beans

Thursday


Lunch: Chicken salad and green beans (Ingredients: Roasted chicken, mayonnaise, green beans)

Dinner: Butternut squash soup with cheese (Ingredients: 1 chicken carcass, garlic, 1 onion, pork drippings, milk Note: I will only put milk in half the soup and freeze the other half)

Leftovers: 12 servings butternut squash soup

Friday


Lunch: Butternut squash soup (Ingredients: Soup)

Dinner: Butternut squash soup with steamed kale and sausage (Ingredients: Soup, 1/2 lb kale, 1/2 lb hot italian sausage)

Leftovers: 10 servings butternut squash soup

Saturday


Saturday is weird this week because we'll be camping. We'll probably bring some of the soup along and have it cold, but the half without milk will be frozen for later. I won't put a meal plan up for Saturday because we're camping with other people and there will be food provided.

Sunday


The only meal we will be eating at home this Sunday is dinner.

Dinner: Cabbage stir-fry (for Mrs. Scrimp), sauteed kale and sausage (for Mr. Scrimp), cucumber and tomato salad (Ingredients: 1 head cabbage, 1 lb kale, 2 hot italian sausages, garlic, peanut butter, scrambled egg, 1 cucumber, 2 tomatoes)

Leftovers: 1 serving stir fry


Other


As usual, there are ingredients not on this menu. The sweet potatoes will be stored for a week or two while I decide what to do with them. The apples are for making applesauce, which I will do this week and probably post pictures and a recipe. The grapes and raspberries will be snacked on throughout the week, and the corn will go into the freezer with the rest. Problems solved!

What are you eating this week?


This post is linked to Menu Plan Monday at Organizing Junkie.