Dinner Menu for 10/18 - 10/31

Sat. 10/18: Completos and sweet potato fries
Sun. 10/19: Baked Parmesan Drumsticks
Mon. 10/20: Turkey and Hummus Bagel Sandwiches
Tue. 10/21: Chicken, Spinach, and Sun Dried Tomato Stuffed Peppers w/ quinoa and rice (Easy Shredded Crock Pot Chicken)
Wed. 10/22: Tomato basil soup and quesadillas and steamed broccoli
Thu. 10/23: Ravioli
Fri. 10/24: Tuna pasta salad, green salad, and fruit salad
Sat. 10/25: Chicken Pot Pie Crumble*
Sun. 10/26: Vegetarian Quiche*
Mon. 10/27: Japanese Ramen* w/chicken apple sausage and veggies
Tue. 10/28: Shredded chicken and green chile burritos
Wed. 10/29: Pureed Broccoli Soup* and Pretzel Twists*
Thu. 10/30: Pizza
Fri. 10/31: Something super easy...

Breakfast: Overnight Prep Steel Cut Oats*, Granola Cereal, Pumpkin Pancakes

Granola Cereal

I am trying to bulk up our breakfast repertoire. We have been a big cold cereal family. And while that is quick and convenient, I'm realizing it's not headed into the direction of a better family diet. We need some more substance to our breakfasts and less processed GMO's, and less artificial colors or flavors (even Cinnamon Life has artificial colors! Woe is me!). And it turns out organic cereals are pretty expensive. So, while we are not flat out quitting regular cold cereal at this time, I'd like to phase in some more hearty whole foods. Improvement, although slow, is still improvement.

Once the following recipe is made, though, it is as easy as pouring a box of cereal because it is a type of cereal and lasts for several mornings.

Granola Cereal  --recipe from my mother in law

14 C old fashioned oats (basically just the whole 42oz. drum)

2 C wheat germ (we have used milled flax seed in place of this and it's great)

2-3 C shredded coconut (we prefer 3 C)

1 1/4 C brown sugar 

2 tsp salt

Mix all the dry ingredients in a big bowl, and in a small bowl mix the following moist ingredients:

1/2 C honey

1 C oil  (Coconut oil is fantastic in this.)

1 C water

3 tsp vanilla

Mix all together with hands. 

Optional: nuts, raisins, dried fruit, etc. (our favorite is craisins and pecans)

Spread in 2 9x13 pans. Bake 225 degrees for 2 hours. Stir evenly every 30 minutes.

Dinner Menu 10/7 - 10/16

Tue. 10/7: Chicken Stuffed Peppers with Spinach and Sun Dried Tomatoes
Wed. 10/8: White Bean and Sausage Ragout
Thu. 10/9: Taco Salad
Fri. 10/10: Tortellini with pesto and mushrooms
Sat. 10/11: Turkey Burgers
Sun. 10/12: Chicken and Spinach Puffs
Mon. 10/13: Hawaiian Haystacks
Tue. 10/14: Chicken Apple Sausage Couscous
Wed. 10/15: Spaghetti and meatballs
Thu. 10/16: Baked Parmesan Drumsticks and sweet potato fries