October Menu Plan – October 13, 2020

It’s funny, after months and months of being home together my family still seems to want dinner every.single.night. It’s so crazy…

I wanted to switch things up a little bit this month so I turned to my favorite drool-worthy Instagram feed for inspiration – Half Baked Harvest. They also have two cookbooks for sale – this one and this one (I don’t own either… yet). I first scrolled through the posts of theirs that I had saved and then went to the crockpot section of their website to find things to fill in our Thursday nights. Audrey has dance every Thursday at 4 pm, so a crockpot meal works best for us those evenings.

In no particular order, this is what we’re eating this month. As always, I usually only plan out the main dish. I always have a supply of sides and veggies so I just pick whatever goes best with the meal or what we feel like having. I like giving my kids ownership over parts of the meals so often I’ll ask one of them (important – one, not all 3) to pick our side and our veggie.

Spaghetti & meatballs
Pork tenderloin
Sausage & tortellini
Lasagne
White wine braised short ribs with buttered mushroom cream – Abe and I LOVED this but the kids didn’t
Mommy nuggets with mac & cheese
Make your own Pizza – pizza dough recipe below
Roasted Rosemary Salmon with asparagus & potatoes (from June 2020 Eating Well magazine)
Flank Steak
Eggie Pie
Slow cooker French wine & mustard chicken
Crispy chicken cutlets with artichoke dressing
Pork chops
Chicken tacos with street corn
Slow cooker red wine Sunday ragu pasta
Waffles
Wings & Cesar salad

Since I have fallen into a serious sandwich rut, I also picked out two recipes to make for myself for lunches. I make them on a Monday or a Tuesday and then eat them for the rest of the week. I had Lemon-Dill Shrimp & Orzo salad (from May 2020 Eating Well magazine) last week and next week I’m making Peanut Zoodle Salad with Chicken (from July/August 2020 Eating Well magazine) next week. The lemon-dill salad was delicious! I made it ahead of time and ate it cold since I only like cold shrimp.

The recipe I use for pizza dough is from Artisan Pizza and Flatbread in Five Minutes a Day. I also own their first book Artisan Bread in Five Minutes a Day. It literally takes 5 minutes to put this dough together, but you do have to plan ahead to give the dough time to rise. I usually make the dough right after lunch when we’re going to be having pizzas for dinner. This dough recipe makes enough for us to eat pizzas for dinner and again the next day for lunch.

3.5 cups lukewarm water
1 Tbs. granulated yeast
1 Tbs Kosher salt
7.5 cups unbleached all-purpose flour

Mix the water, yeast and salt in a mixer with a dough hook. Add in the flour and mixed until combined. Cover the dough with a towel and let rise for 2 hours. Pull off a section of dough, roll out on a floured surface and move to a sheet pan covered in cornmeal (will keep the dough from sticking). Cover with toppings and bake for 10 minutes at 500 degrees. Store extra dough in the refrigerator for up to 2 weeks in an airtight container.

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