Meal Plan for Nov. 30- Dec. 5th

Hope you all had a wonderful and tasty Thanksgiving Dinner, now, back to the ol' stomp and grind...

Monday-Caesar Salad with Seasoned Chicken

Tuesday- Ginger Glazed Mahi Mahi, Swiss Chard, Brown Rice

Wednesday- Quinoa, Veggies & Shredded Chicken

Thursday- Mexican Lasagna

Friday- left overs plus White Bean Salad (to snack on & have for lunch)

Saturday- out

Diet Foods That Lower Cholesterol | lose weight naturally

Foods that lower cholesterol have become a hot topic. Perhaps you’re worried about your cholesterol levels, or maybe just want to raise the HDL. And holistic steps to lower your LDL is the number one step you should take.
There are actually both foods and nutritional supplements that can help lower cholesterol, but in this post, we’ll concentrate on foods.

Fruits, Nuts and Vegetables

When eaten fresh (not canned), the trio of fruits, nuts and vegetables becomes a powerful foe of cholesterol. And while veggies are for the most part “free”, you do need to keep tabs on both nuts and fruits.
You see, many fruits have high concentrations of sugar, and nuts just plain have a lot of calories. But both are part of a healthful diet to lower cholesterol.
Here are some fruits that are good for your cholesterol-fighting food plan:

• Apples
• Berries (especially blueberries)
• Avocados
• Olives
• Grapes

Some especially healthy nuts include walnuts and almonds.
When it comes to vegetables, consider adding more of the following to your diet:

• Beans and legumes
• Collard greens
• Eggplant
• Pumpkin (and seeds)
• Onions
• Shitake mushrooms
• Tomatoes

Once again, fresh is always best. If you can’t get fresh (like in winter for example), frozen is your next best choice. Canned is a distant third, as many of the nutrients are lost in the processing.

Spices and Grains That Can Lower Cholesterol

You’ve probably seen those commercials for Quaker Oats and Cherios, how they help to lower cholesterol levels when eaten regularly. And in fact, whole grains do help to lower cholesterol levels.
Of the two, the oatmeal is the better bet, having been processed less (and with fewer preservatives) than a cold breakfast cereal. So let’s add the following to a list of foods that lower cholesterol:

• Brown rice
• Whole wheat
• Oats

And there are some spices that can help you to lower your cholesterol; they are:

• Cinnamon
• Garlic
• Turmeric

If you’re not regularly using these spices, you might want to consider including them more often.

Foods That Lower Cholesterol - Other

You might be wondering about some of the other foods you hear about that are in the news. And yes, there are some others that are good to include in your diet:

• Salmon and other oily fish such as mackerel and tuna.
• Dark chocolate
• Green tea

Summary of Cholesterol-Lowering Foods

Yes, it’s as you expected — a healthy diet is the key to lowering your cholesterol levels. Fruits, veggies, whole grains — they top the list of good foods. Add in smaller amounts of legumes, beans and nuts — smaller amounts due to the calorie counts.
Olive oil — you can make this part of your daily diet. Add in an oily fish a few times a week for a cholesterol-fighting boost.
Spice things up with herbs, cinnamon and garlic.
Add some “yum” with dark chocolate. Then include some green tea for its cholesterol-fighting antioxidants.
So foods that lower cholesterol don’t have to be dull. And you don’t have to give up all red meats. Just make high cholesterol foods like red meats, egg yolks and shrimp a very small part of your diet. Think of them as treats, as opposed to something you eat regularly.

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Spinach and Green Apple Salad

Ingredients
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
5 ounces baby spinach leaves (about 5 cups lightly packed)
1 Granny Smith apple

Directions

1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.

Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.

Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.

Per Serving:

Calories 155; Total Fat 13 g; (Sat Fat 1.5 g, Mono Fat 6 g, Poly Fat 5.5 g) ; Protein 2 g; Carb 10 g; Fiber 3 g; Cholesterol 0 mg; Sodium 88 mg

Chicken Piccata with Pasta and Mushrooms

Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Directions

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

17 Mixed Beans & Turkey Soup

Here's a little concoction that I came up with, super easy, very hardy, and very little to it! This is a different soup with chunks of ground turkey in it or try it with left over turkey chunks if you're feeling adventurous! The red wine in it gives it a really great flavor, making it taste different than most typical bean soups. **Warning, you need to soak your beans the night before, so this isn't a last minute guy!

Ingredients:

2 TBSP Grape Seed Oil

2 cloves garlic, minced

1 large (or 2 medium) yellow onions, chopped

5 stalks celery, chopped

2-3 carrots, chopped

1 bag of mixed beans (I buy mine at TJ's)

1 package of ground turkey

1 28 oz. can of diced tomatoes

2 (32 oz) cartons of Vegetable Broth (also from TJ's)

3 handfuls spinach, rinsed

1 tsp salt

1/2 tsp pepper

1/2 tsp oregano

1/2 tsp marjoram

1/8 cup red wine

Here's the bag of Beans & Barley I used...

Directions:

This recipe does require a little fore-thought, you need to soak your beans over night in a large bowl or pot of water. When you are ready to cook, use a slotted spoon and remove and floating ]extras and drain and rinse your beans. Then, in your biggest pot, add your oil and all your chopped veggies. Let those saute while you brown the ground turkey in a separate pan, adding some salt, pepper, and garlic powder to the turkey while it's cooking. When the turkey is browned and the veggies are sauteed, combine them and add your drained beans and veggie broth. Dump in your tomatoes and add your seasoning and bring it to a boil. Once boiling, reduce and let simmer for 1 hour. Add spinach for the last 5 minutes and serve with french bread or solo- you choose.

Beans soaking over night...

Drain your beans and rinse in a collander...
All the ingredients before the broth...

Pumpkin Pie- (not from scratch!!!) and Homemade Whip Cream

Now, I know a lot of you out there are working hard at gettin' food on the table... so here's a little something you can do to cut some corners. With the holidays coming up, kids running around your ankles, and the calendar overflowing, there are some short-cuts that I prefer to take... especially when I am bringing more than one dish (more like 4!!!) to our Thanksgiving Feast! If you want that yummy pumpkin pie that everyone will ohhh and ahh over, here's your ticket- and they'll be amazed, it's still warm in a homemade dish not a store bought container!!! The secret, it's on the back of "Liby's" can!!!

1 can Liby's pumpkin (& follow her recipe plus 1 secret ingredient!)

3/4 cup sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp nutmeg ** the one thing I add to the mix

2 large eggs

1 can evaporated milk

Pie Crust- if you have the necessary tools, make your own crust, if not, go out and get your self a premaid, prerolled, uncooked refrigerated pie crust by Pilsbury.

Directions:

Mix sugar and spices together in a small bowl. In a larger bowl, beat eggs, add sugar mixture and pumpkin and gradually stir in the evaporated milk. Lay your pie crust in a pie dish and push it to the sides of the dish, pour the mixture and bake for 15 minutes on 425 then turn your oven down to 350 and let it bake another 40 -50 minutes until you can stick a knife in towards the center and it comes out clean. Let it cool about 2 hours before serving.

TIP To save your crust from getting too brown, cut strips of foil and cover the crust all the way around the pie, then 20 minutes before it's done, remove them and they will turn a beautiful golden brown!

Don't forget the homemade whip cream!!!

Ingredients:

1/2 pint heavy cream

3 TBSP powdered sugar

1 tsp vanilla

Directions:

Pour ingredients in a glass bowl and beat on medium-high until it's fluffy! Refrigerate and serve a dollup with your pumpkin pie!

Homemade Apple Pie

Just in time for the holidays.....

My dad is by far the BEST APPLE PIE MAKING MACHINE OUT THERE! Without fail, his pies turn out beautiful and delicious everytime, no buts about that! I love going up for a visit during apple season, you can bet he'll be in the kitchen whipping up one of his famous crispy, warm, toasted, sweet yet a little tart- apple pies... you droolin' yet??? I am!

Ingredients:

6 thinly sliced apples (I do 4 tart, 2 sweet)

3/4 cup sugar

1/4 cup flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. salt

2 TBSP butter

1 TBSP lemon juice

pie crust, homemade or refrigerated, uncooked like Pilsbury

Directions:

Preheat your oven to 425. Lay your pie crusts in your pie dish and let sit. Stir together your sugar, flour, nutmeg, cinnamon, lemon juice and salt. Peel, core, and slice your apples and add them to the mixture, gently mixing them. Pour the mixture into the dishes and cut your butter into slices and lay them on top of the apples. Cover it with the top crust, seal and flute it. Cover the edges of the pie with foil so that it doesn't burn and remove the foil for the last 15 minutes so it can turn a golden crispy brown. Cut a few slits in the top to let air and moisture escape. Bake it for 40- 50 minutes until the juice begins to bubble through the slits in the crust. Remove, let cool for a bit, but serve warm solo or a la mode!

Need some help choosing the right apples? Try these: Granny Smith, Gravenstein, Pippin, Fuij, Braeburn, and Pink Lady

Spinach Salad with Nuts, Crans, & Apples

This is a great salad to make this time of year, apples are at their peak and it looks festive in fall colors of green, red, and cranberry. It's easy with minimal chopping, therefore great to prep before hand and bring along to large gatherings (it's what I am taking to Thanksgiving Dinner!). **You can also substitute the spinach for romaine if you prefer.

Ingredients:

spinach

candied pecans (or walnuts)

apples chopped

cranraisins

goat cheese (or feta if you prefer)

balsamic dressing (use fresh garlic, it's wonderful!!!)

Directions:

Wash and spin your spinach and refrigerate until ready to eat. Candy your nuts with this recipe, the cinnamon in it gives the salad a wonderful flavor! Chop your nuts and store them in a ziplock until serving. You can prepare this salad ahead of time and then put it all together right before you eat. At the last minute, chop you apples, throw in your cheese & nuts, and pour on the dressing. Toss and serve.

Meal Plan for Nov. 22- 28

Here we go, nice and easy for this Thanksgiving week....

Sunday: heat up a frozen soup

Monday: Lime Chicken Tacos & Green Salad

Tuesday: Mixed Bean & Ground Turkey Soup

Wednesday: Gremolata Mahi Mahi & Baked Sweet Potatoes

Thursday: Thanksgiving Feast!!!

Friday: left over Turkey Dinner

Saturday: Black Bean Chili (Crock Pot)

Baked Chicken....

So when it starts to get colder, I find myself not wanting to BBQ as much and instead wanting to heat up the oven- so in that case, try this simple recipe for baked chicken, using whatever seasoning you are feelin' up for!

Super simple, here's what to do: take out a Pyrex dish, I spray a little Olive Oil spray on it then I wash and pat dry my chicken breasts, and sprinkle some salt, pepper, and garlic powder on both sides. Then pop them in your preheated oven at 400 degrees and let them bake for approximately 40 minutes (depending on how thick they are). I stick my thermometer in them and when it reads 170 I know it's done, or cut one of them in half and make sure it's no longer pink and the liquids are clear. The last 5- 10 minutes you can add some BBQ sauce if so desired! Enjoy!!! *** Picture: Served with simple asparagus and Harvest Grains from Trader Joe's****

Pancake Mix 150g

Freedom Foods Pancake Mix is a convenient snack ideal for people who acquire a gluten-free wheat-free, nut, lactose and egg free diet.

Easy to use instructions assist you to produce low fat gluten-free pancakes in minutes.

An ideal dessert or snack for the whole family to enjoy!

At a glance checklist:				Nutritional Information:
Dairy Free Egg Free Gluten Free GMO Free High in Dietary Fibre Lactose free Low Fat Nut Free Vegan Suitable Vegetarian Wheat Free Yeast Free				Serving size: 80g    Nutrition Per serve Per 100g    Energy 1010kj 1262kj    - Calories 240cal 300cal    Protein 8.1g 10.1g    Fat, Total 1.7g 2.1g    - Saturated 0.3g 0.4g    Carbohydrate, Total 53.0g 66.2g    - Sugars 9.6g 12.0g    Dietary Fibre 6.3g 7.9g    Sodium 640mg 800mg    Potasium        GI

Indian Spiced Omelette

Ingredients:

1 tablespoon olive oil 1 small onion, finely chopped 1 teaspoon garam masala 1 teaspoon curry powder pinch of salt 1 medium tomato, finely chopped 1/2 cup (75g/2 1/2oz) fresh or frozen peas 1/2 green chilli, seeded and thinly sliced 4 eggs, lightly beaten 2 tablespoons chopped fresh coriander (cilantro) plain yoghurt, to serve tomato chutney, to serve

Method:

1. Heat the oil in a large fry pan over medium heat. Add the onion and cook for 3-5 minutes or until golden. Add the garam masala, curry powder and salt and cook for 1 minute or until fragrant. Add the tomato, peas and chilli and cook for 3 minutes or until the tomato is soft.
2. Whisk together the eggs and coriander. Pour into the pan and cook over medium heat for 3 minutes or until the egg starts to set. Lift up one edge of the egg to allow any uncooked egg to run underneath. Continue cooking until just set.
3. Transfer the pan to a grill preheated to medium and cook until the omelette sets.
4. Serve wedges of the omelette topped with yoghurt and tomato chutney, and serve with toast. Serves

Meal Plan for Nov. 15th- 22nd...

Here she is, this weeks meal set up. I am really trying hard to get more out of our meals, so I am doubling and freezing where I can to save me time.

Sunday- BBQ Marinated Flank Steak, Asparagus, Harvest Grains

Monday- Black Bean Soup (doubled, freeze half)

Tuesday- Big Green Salad with left over steak on top (maybe with a slice of Parmesan Toast if needed!)

Wednesday- Roasted Veggie Pasta with Chicken (doubled)

Thursday- Santa Fe Pizza

Friday- left over Pasta

Saturday- out

I will buy the big chunk of mozerella cheese and use half of it in the pasta dish and the other half on the pizza (but shred it all at once on Wednesday to save on time and clean up). Also, you can change up the beans on the Santa Fe to Pinto Beans if black beans twice in the same week is too much for you- you make the call!

Black Bean Soup

Okay so this soup actually turned out really great, so different and totally not what I was expecting. I found the recipe on someone's blog (sorry can't remember where!) it didn't have a picture so I didn't know what to expect, but I thought I would give it a whirl! And I am glad I did! It made lots (maybe because I always add more than what's called for) so I froze it and heated it up on a day when I didn't feel like cooking. If you do the same, serve half of it and pour the other half in a freezer bag, lay it flat to freeze, and once it's frozen, you can stand it up right and store lots of frozen entrees like little books in your freezer!

Ingredients

1 large yellow onion, chopped

1 large green bell pepper, chopped

4 stalks celery, chopped

2 cans black beans

1 jar salsa

3 cups vegetable broth

1/2 cup barley or cous cous

2 cups frozen corn

2 shredded carrots

2 tsp. cumin

4 tsp. fresh lime juice

2 cloves garlic, minced

Directions:

In a large pot, drizzle your grape seed oil, saute your onion, green pepper, celery and garlic for about 5 minutes, turning every once in a while. While that is cooking, drain 1 can black beans and dump them in the pot and add 1 can of black beans to your blender and puree until smooth and dump that in as well. Next, add your salsa, veggie broth, barley (I used whole wheat cous cous cause that's what I had on hand), carrots, corn, cumin, and lime juice. Stir everything together, bring to a boil, and cover on low to simmer for 30 minutes.

Peanut Clusters

These remind me of my childhood, our sweet neighbor would make them every year for Christmas and bring us a bag of them. They are so so so simple, even the non-baker can whip these up--- and let your kids join in, they are error proof!

Ingredients

1 lb. white chocolate

2 cups rice crispy cereal

2 cups Spanish Peanuts (they have red skins on them and are salted in the snack isle)

Directions

I like to buy the chocolate in chips (Trader Joe's sells white chocolate chips) because they melt faster and more evenly verses a bar, so put your chocolate in a glass bowl (if you are using your microwave) or your double boiler (if you are using your stove) to melt them. Melt them to a smooth consistency (if you are using your microwave, do in increments of 30 seconds and stir in between, should take around 1 minute 30 seconds to melt them). Next add your nuts and cereal, stir lots until everything is evenly mixed and then get out your cookie sheets lined in parchment paper. Using a spoon scoop them in dollops onto the sheet, you will probably need 2 cookie sheets. Stick them in the fridge for about 1 hour to firm up. Package them in cute cellophane bags, Chinese take out boxes, or something of the like and share them with those you love!

** Side notes: I have tried them with milk chocolate and dark chocolate, and I have to be honest, white chocolate turns out the best.... but the others are good too so feel free to mix it up if you want to!

Chocolate & Carmel Turtles

Here the are before going in the oven, all laid out on the cookie sheet...

Close up

Finished Product!!!

Here's something quick and easy, great for a last minute gift- fill up a tin or a jar with these for the holidays- or use them as favors for a shower--- or heck, just eat 'em, they are SOOO good and literally take minutes!

Ingredients:

pretzels, the twisted kind

rolos

pecan halves (you can use different nuts, but pecans turn out the best!)

Directions:

Preheat your oven to 200. Place twisted pretzels on the cookie sheet, unwrap your rolos and place them on top of the pretzel. Fill up the cookie sheet. Pop them in the oven for 4-5 minutes, pull them out and push a pecan half into the center of the rolo. Let them chill in the fridge for about 1 hour, pop them off with a spatula and package them up to share with others!

The last time I made these, my sister-in-law and I packaged them up like this for a baby shower!

Asparagus Dipping Sauce...

I had complete forgot about this little treat until visiting my mom this weekend, she makes this everyone once in awhile as a dipping sauce for steamed asparagus. It's really simple and you will already have the ingredients on hand.

Ingredients:

1 tsp. mustard

1 1/2 TBSP. Soy sauce

Directions:

These measurements make enough for one, so multiple it times as many people as you are serving. Then, measure, pour, and mix. Serve it with steamed or boiled asparagus.

Apple Crisp....

Here's an awesome EASY dessert passed on from my sister's recipe stash perfect for the upcoming holidays... it is so yummy, be sure you make enough!

Ingredients

8 apples (4 sweet, 4 sour)

salt

cinnamon

Topping

1 cup sugar

1/2 brown sugar

1/2 butter, soften

3/4 cups flour

3/4 cup oats

Directions

Preheat oven to 350. Take out a 9 x 13 pyrex dish. Wash, peel and slice your apples (the most time consuming part) making sure your apple slices are the same so they bake the same. Put them in your pyrex as you go, once you have enough apples to fill your dish to the top, generously sprinkle your cinnamon and give a shake of salt evenly over the dish. Mix it all up, add more cinnamon if needed, then start on the topping. Mix all those ingredients together, spoon it over the apples evenly and bake it for 45 minutes until it's golden brown on top. Let it cool for 5 minutes before cutting. Serve it solo or with a scoop of vanilla ice cream.

Hot Apple Cider

This is a staple for a holiday party, or anytime you see fit after fall begins. I remember as a kid my mom would make this on Halloween and it would be wafting through the door when we came home all chilly from Trick-or-Treating. It's the perfect thing to warm up your insides! Welcome fall!

Ingredients

3 qt. apple juice

1/2 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp. nutmeg

slices of orange *** optional

Directions:

Pour everything into a big pot, warm over medium heat (don't bring to a boil) but heat it enough to let all the ingredients combine. Then turn it to low and serve with a laddle straight from the pot. You can reheat and reserve this if you have left overs.

Kreativ Blog Award...

Here's a little something funny, my wee little recipe blog got itself nominated for a wee little award.... Here's what I was to do since being nominated...

1. Thank the person who nominated you for this award. ---A big Thank you to my sister, Danika, for her encouragement and swapping recipe ideas with me, it's always fun to cook with someone even if it's over many miles!!!

2. Copy the logo and place it on your blog.
3. Link to the person who nominated you for this award. (Is It Lupus)
4. Name 7 things about yourself that people may not know. (see below)
5. Nominate Kreativ Bloggers.
* I also herby nominate Little Birdie Secrets for their great ideas, they have some of everything on their blog, I don't know how those girls do it, but they are one crafty bunch and I love getting inspired by their blog! Thanks ladies, keep it up!!!
* I also herby nominate Jill at Home made by Jill for her creativity and serious sewing skills, there are oddles of things I would love to make on her blog... if I only had the time!!!
7. Leave a comment on each of the blogs letting them know they’ve been nominated.

Seven Things You May Not Know About Me:
1. I only blog on Tuesday's during my daughters nap, with the rare occasion that I forgot to post my meal plan, then I quickly post that on Sunday's if I remember. Love that "Post Option" feature so I can spread my posts out during the week!

2. I never cooked until I got to college... and even then I didn't even take up a love for it until the last few years!

3. I have never taken a sewing class and I have only ever used one pattern, but I would love to eventually do both!

4. I used to teach 1st grade and I miss that as my creative brain outlet.... but I don't miss the stress!

5. I love to create, and cooking has become that outlet for me ever since I made the decision to stay at home with my daughter! It gives me something new to try and keeps my routine from getting stale!

6. I wish my entire family could live within a few minutes drive, that would be sweet to my heart.

7. I heart Christmas ... and chocolate. :)

Chicken, Almond, & Veggie Stir Fry

This is delicious and serves you your protein, grains, nuts and veggies all in one dish! Has great flavor with the marinate and great crunch with the almonds!

Ingredients:

1 lb. chicken, cubed

1/2 cup soy sauce

3 TBSP sherry wine

3 TBSP rice vinegar

1 TBSP ginger

2 cloves garlic

2 TBSP oil, grape seed or olive

1/2 cup slivered almonds

5 green onions, diced

1/2 cup chicken broth

2 TBSP cornstarch, dissolved in 1 TBSP chicken broth

4 cups chopped veggies (broccoli, green beans, snap peas, carrots, ???)

Directions:

In a bowl, combine your soy sauce, sherry, vinegar, garlic, and ginger. Wash and cube you chicken and let it marinate in a bowl for 15 minutes (on the counter) - 1 hour (in the fridge). Heat a large pan with your oil, when it is hot, add your almonds and toast them for about 1 minute. Remove them to a clean plate. Next add your green onions for about 30 seconds until they turn a bright green, then remove them to the same plate with the almonds. With a slotted spoon remove the chicken from the marinate (saving the marinate for later) and your veggies and let cook for 1-2 minutes. Then add your chicken broth and marinate and bring to a boil. Add back your almonds and onions, add the cornstarch (dissolved in chicken broth) and stir continually until thickened. Serve over brown rice.

Meal Plan for Sept. Nov. 2- Nov. 7

OK, a few fall dishes for this week's meal plan- 2 soups (one new, one an old favorite) and a embellished stir fry from my sister's blog and a tried and true- Pear Salad... since this is pear season!

Monday- Chicken, Almond & Veggies Stir Fry

Tuesday- Pear Salad with grilled chicken & Harvest Grains

Wednesday- Black Bean Soup

Thursday- Chicken Tortilla Soup (Crock Pot)

Friday- left overs

Saturday- out