Thursday, September 18, 2008

MMC 30-Minute Menus September 21

Because school is in full swing and so are the sports, dance lessons, and fund raisers plus meetings, PTA, and everything else that is going on these days, I have included two 'bake once eat twice or three times' meals so you really can enjoy this most wonderful time of the year and have time for family dinners, too!

Temps in the 80's is fall to us in North Carolina. 'What Could be Finer Then to be in Carolina... ' nothing I can think of this time of year!

If you have time to bread and fry fresh fish, Saturday dinner will be ever so much better. Otherwise, use the best frozen, prepared fish you can find and savor the moment because fall is meant for a Fish Fry and friends! Invite your friends over and they will be quite thankful. You can easily turn the menu into a party by adding beer, iced tea and appetizers of:

  • veggies with Ranch dressing (bagged cut veggies and purchased dressing),
  • chunk cheeses such brie, cheddar, Gouda with assorted crackers,
  • salsas such as pineapple, mango-chutney with wheat thins, or
  • canapes with deli-sliced meats and cheeses over Ritz crackers with a dollop of mustard.

I hope you have a great week!

Turkey Breast with Gravy (crock pot; sprinkle 1 teaspoon each basil, oregano, rosemary over turkey and add 1/2 cup water; gravy made at time of eating with juices, cornstarch, and water)
Mashed Potatoes (I will use the new Ore-Ida Steam & Mash)
Green Beans with Mushrooms
Pecan Pie with Whipped Cream (purchased pie)

Cheese Stuffed Jumbo Pasta Shells with Marinara Sauce (jarred marinara sauce)
Mixed Greens with Baby Peas (frozen baby peas with lemon vinaigrette)
Pineapple Upside Down Cupcakes (save pineapple juice for Wednesday)

Half Spiral Sliced Ham (fully cooked, warmed for dinner)
Potatoes Au Gratin (canned sliced potatoes)
Sauteed Brussels Sprouts
Apple Crisp (apple pie filling with almond/granola cereal sprinkled over top and baked)

Polynesian Turkey (turkey from Sunday marinated in soy sauce, ginger, and pineapple juice from Monday with vegetables added in a stir-fry)
Snow Peas
Lemon Tarts (instant lemon pudding mix, canned whipped cream topping, and lemon slice)

Ham Asparagus Casserole (ham from Tuesday mixed with blanched asparagus, cooked tubular pasta, cheddar cheese sauce and baked till warm)
Pear Salad
Chocolate Chip Cookies (purchased cookie dough)

Kentucky Hot Browns (turkey from Sunday, ham from Tuesday, and cooked bacon layered over sourdough bread with cheese sauce over all and broiled)
3-Bean Salad (jarred 3-bean salad)
Mississippi Mud Pie (jarred Mississippi mud pie filling in prepared pie shell)

Southern Fish Fry with Tartar Sauce (frozen, battered fish)
Cheese Grits (grits with grated cheddar cheese added last 5 minutes of cooking; French fries can be substituted if you just can't do the grits)
Corn on the Cob (add a rub of cilantro butter or chipolte sauce for dash)
Slaw (packaged slaw mix)
Sliced Tomato, Cucumber, and Onion in Herbed Vinegar
Hush Puppies (frozen or if breading fish, use left-over batter with grated onion)
Peach Cobbler (fresh peaches with biscuit mix and chopped nuts)

Get inspired for your weekly menus at Org Junkie!

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

1 comment:

Frugal Finds said...

your menu looks awesome.. have room for 4 more?