We have finally eaten most of the contents of our freezer and I am back with a monthly menu plan to share! I have really missed menu planning so I am excited to get back into the swing of things. Scroll down for recipe links and details on what I’m cooking this month.
Eggs
I would like to make a souffle again this month; I am specifically eyeing the Winter Squash Souffle from Vegetarian Cooking for Everyone. However, most egg nights we will be sticking to our traditional (easy) scrambled eggs and roasted veggies.
Slow Cooker
- Huli Huli Chicken – I borrowed The Complete Slow Cooker from the library recently and this recipe was one of our favorites. I highly recommend this book if you’re looking for some new slow cooker recipes.
- Whole chicken in the slow cooker, sweet potato vegetable bake – I’m trying to expand my side dish repertoire and this recipe from You Have it Made is first up.
- Pot roast – I usually make this recipe with 2 onions and about a pound of peeled, chopped carrots
- Chicken thighs, Chili-Spiced Sweet Potatoes with Maple Pecans – This sweet potato recipe is also from You Have it Made. I made it for a neighbor recently and now I want to make it for myself. It’s freezer-friendly, but I have not personally tested that out yet.
Soup
- White bean and garlic soup
- Chicken noodle soup
- Creamy tomato soup – This recipe was another great find in The Complete Slow Cooker. My kids really enjoy helping me prepare it too.
- French onion soup
Pasta
- Pasta and meatballs – My mom made us a bunch of meatballs on a recent visit, so we have a glut on meatballs in our freezer right now. If you need an excellent meatball recipe, I recommend checking out this one from Serious Eats (paired with this sauce).
- Lemony broccoli pasta – The last time I made this, my kids gobbled it up with no modifications. Here’s to repeat success!
- Butterflies with chickpeas – This is another recipe from Vegetarian Cooking for Everyone. It looks simple but delicious.
- Gnocchi with chicken sausage and tomatoes – Truth be told I am not feeling too confident that I will find decent gnocchi to use in this recipe. If I can’t find the good stuff then I’ll probably sub in tortellini.
Pizza – For our weekly pizza I use this crust recipe with this sauce.
Stove/Oven
- Pepperoni pizza quinoa stuffed peppers – I imagine that some people would say “no” to pizza two nights in a row… fortunately I am not one of those people. I haven’t made these for a while, but they have been on my mind and I’m already excited to eat them.
- Veggie Stir-Fry
- Beef tacos with Budget Bytes’s taco seasoning
- Cheesy chicken, broccoli, and rice
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