Meal Planning: Month of October

By Tiffany, on October 8th, 2012

The two-week “catch-up” so that my monthly menu planning aligns with the real calendar is over and I’m really looking forward to some of the ideas I have planned this month. But first…

I must send another “CONGRATULATIONS!” to my little sister who got married this past Friday! She and her new husband are boarding a cruise today for their honeymoon – how exciting! Their wedding was beautiful and the food was delicious, especially the petit fours. Despite the full meal and slice of cake, I could have squeezed another one (or three) of those delicious mini-cakes in my belly (because two was clearly not enough!). I’m also sending some virtual hugs to the family in attendance too – it was WONDERFUL to see you all again and I hope our next visit is sooner rather than later. =)

The slow pace of the past couple months has disappeared as fall – er, summer ? – is in full swing. We have Indian seasons in this part of California – while temperatures cool and leaves change colors across most of the nation, our skies clear up and the sun warms our skin. As the low-lying clouds lift, so do our spirits. Everyone wants to be outside, enjoying the sunshine together. The days are short as they are and with holidays already on the forefront of our minds, we’re squeezing out every ounce of “fall” that we can.

Our menu this month reflects a little of that. Three fellowship meals are planned so far and a baby is due to arrive during week four – right after my oldest baby turns 5 years old! I’m trying a little bit of “easier” on the nights I know will be hectic and there’s an attempt to be smarter about our meals too that underlies the planning. We also need to err towards the side of “healthier.” We eat good at home, but it’s hard to exercise restraint while on vacation. Those fries up there were too good to pass up!

Breakfasts

Cranberry Almond and Pumpkin Pie Summer Porridge
One-Bowl Oatmeal Muffins with Apples and Cranberries
Homemade Instant Oatmeal Packets
Apple Cranberry Cinnamon Rolls

Lunches

Peanut Butter and Jelly/Apples/Bananas on Very Little Bother Bread
Snacky Lunch with Pumpkin Spiced Granola, Cheese Sticks, Fruit, Veggies and Nuts
Pigs in a Blanket with Homemade Crescent Rolls and Breakfast Sausages
Baked Sweet Potatoes with Topping Bar (Cinnamon, Butter, Cranberries, Sunflower Seeds)

Dinners

Week 1

(S) Family Dinner, Bringing Homemade Rolls
(M) Homemade Pizza
(T) Peanut Stir-Fry Beef with Rice
(W) Simple Sandwiches (i.e. PB&J, tuna, egg salad, etc.) with fruit
(T) Beef & Vegetable Fried Rice using Leftovers from Tuesday’s Dinner
(F) Dinner with Friends, Bringing Homemade Rolls
(S) Pulled BBQ Pork Sandwiches with Homemade Rolls, Salad and Fresh Veggie

Week 2

(S) Family Dinner
(M) Hosting Dinner, Chicken and Spinach Verde Enchiladas, Long-Version Spanish Rice, Refried Beans, Salad
(T) Gourmet Grilled Cheese, Fresh Veggie
(W) Simple Sandwiches (i.e. PB&J, tuna, egg salad, etc.) with fruit
(T) Chicken & Veggie Quesadillas with Leftover Rice and Beans
(F) Spaghetti Feast with Salad and Homemade Garlic Sticks
(S) Baked Chicken, Greek Couscous, Salad and Homemade Garlic Sticks

Week 3

(S) Family Dinner
(M) Buffalo Chicken Tacos, Salad and Fresh Veggie
(T) Men’s BBQ, sending Pumpkin Spiced Cookies, Girls Dinner Out
(W) Simple Sandwiches (i.e. PB&J, tuna, egg salad, etc.) with fruit
(T) Rice Bowls using Leftovers from Monday’s Dinner
(F) Homemade Pizza
(S) Birthday Dinner: “BBQ Chicken and BBQ Steak” (gonna have to figure that one out…)

Week 4

(S) Family Dinner
(M) Chicken Tortilla Soup
(T) DIY Salad Bar
(W) Simple Sandwiches (i.e. PB&J, tuna, egg salad, etc.) with fruit
(T) Rice Bowls using Leftovers from Monday’s Dinner
(F) Spaghetti Feast with Salad and Homemade Garlic Sticks
(S) Tri-Tip Sandwiches with Homemade Buns, Garlic Butter and BBQ Sauce, with Fresh Veggies