Friday, October 31, 2014

Menu Plan 10.31.14

Heading out to the state park Friday for the weekend! This will likely be the last time we take the RV out until Spring. I switched Tuesday and Thursday this week so that I could have something simple Thursday night since I will be doing most of our shopping for the next week that day. For now here is the plan:

Friday
? Date Night ?

Saturday
Eggs and Bacon (B)
Fish Tacos  with Slaw and Beans (L)
Corn Dogs with Chips and Veggies

Sunday
Eggs and Venison Sausage (B)
Pulled Pork Sandwiches and Fries (L)
Grilled Cheese Sandwiches with Chips and Tomato Soup

Monday
Spaghetti with Salad and Garlic Bread (L)
YOYO

Tuesday
Honey Pecan Crusted Chicken with Steamed Broccoli and Cauliflower

Wednesday
Sausage with Spinach and Strawberry Salad (L)
Roast Beef Sandwiches with Onion Rings

Thursday
Mystery Meal ? (L)
Burgers with Fries

My Mystery Meal may be on a day other than Thursday. I just know that John is leaving on Monday and won't be home until late afternoon/evening on Thursday. My in-laws like going out for lunch so I figure there will be at least one day that I will be on my own - thus the mystery meal. Something I will throw together for a one person meal.

Monday, October 27, 2014

El Chico's Abilene, TX

While we were staying at the Abilene State Park, we drove into Abilene for Date Night. We went to El Chicos in the mall. The food was good, the service not so much.
We started with Spinach Queso for our appetizer. 
Then John had a fried Burrito with Queso, Rice and Beans. 
I had the Burrito Bowl with Chicken.

Friday, October 24, 2014

Menu Plan 10.24.14

I have decided to start posting my menu plan on Fridays for Friday thru Thursday. With my rotating schedule I will be shopping mostly on Friday but will occasionally have to go on Thursday, like next week when we plan to take the RV out for one final weekend before winter. The juicing is going well so far. 8 - 8 oz glasses of juice per day. 4 veggie juices in the morning and 4 fruit juices in the afternoon and much water in between! I just hope this weeks menu doesn't totally undo what we're doing, lol. Here is the plan:

Friday
Juicing Day 2/Final Day

Saturday
Sausage, Egg and Biscuit Casserole* (B)
Burgers with Onion Rings (L)
Date Night

Sunday
Creamy Crunchy Chicken Bundles with Spinach Salad (L)
Beef Corn Dogs with Chips

Monday
Black Bean and Avocado Enchiladas* with Rice (L)
YOYO

Tuesday
Chili Queso with Tortilla Chips

Wednesday
Pizza with Salad

Thursday
Venison Chili with Crackers

Thursday, October 23, 2014

Roast Butternut Squash with Feta and Honey

This was soooo yummy! I am ready to make this again. I found this recipe over at Not Quite Nigella. I made only one change - I used Agave Nectar in place of Honey.

1 butternut squash, 1.3 lbs
3 Tbsp olive oil
2 Tbsp sesame seeds
3 Tbsp agave
1 Tbsp balsamic vinegar
1.7 oz feta cheese crumbles
1/2 tsp red pepper flakes, optional
salt and pepper to taste

Preheat oven to 410, 385 for RV and convection ovens. Line baking sheet with parchment. Peel and cut squash into bite sized pieces, removing the seeds. In plastic bag toss the squash with the oil. Spread out on baking sheet. Bake for 20 minutes. Remove from the oven and sprinkle with the sesame seeds. Return to oven and continue baking for 10 minutes. In small bowl mix together agave and vinegar.
Remove the squash from the oven. Drizzle with the agave mix, sprinkle with the feta and the pepper flakes. Season to taste.
Serve and enjoy!