Fall Weeks 1 & 2

Here's my Fall first two weeks menu plan. As you can see, I lightened up some and only did ten meals since I had some leftover from last time. I also made the format a little easier to read on my iPad as I'm scrolling through.

I'm pretty exicted about some of the meals and baking on this list. I heard about the Popovers from Jean Mullican before we left Oklahoma, and I've been dying to try them. I've also been crazy craving some Peacan Tassies and can't wait to get started on those. I hope you enjoy them, too!
Bon Appétit!

Dinners

• Potatoe Soup* with sliced Ham
• Chicken A La King
• Spaghetti (Our favorite is Emeril's Garrrlic)
• Chili with Fritos (I just use a 2 Alarm Chili kit)
• T-bone Steaks on the grill (Still thinking about this one)
• Sandwiches (Ham and Cheese)
• Tacos (Good ole' ElPaso kit)
• Hamburgers and Fries or Fresh Veggies (Nothing fancy just salt, pepper, and blackening seasoning.)
• BBQ Chicken*, Mac and Cheese*, and French Style Green Beans
• Tomatoe Soup and Grilled Cheese (Good ole' Campbells)

Breakfast

• Country Style Breakfast
• Biscuits and Gravy
• Cereal
• Homemade English Muffin Bread

Baking

• Pecan Tassies*
• Apple Popovers*
• Blueberry Muffins*

*Recipe links coming soon.

Hamburger Potatoes*

3 medium potatoes, sliced
3 carrots, sliced
1 small onion, sliced
2 T. dry rice
1 t. salt
1/2 t. pepper
1 lb. ground beef, browned and drained
Season salt
1 lg can diced tomatoes
2c. water (more if needed to keep it from drying out)

Directions:

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6-8 hrs.
3. Bon Appétit!

*Adapted from Fix-It and Forget it Cookbook

 

Chicken A La King

3 carrots
1/2 an onion
2 stalks of celery
1 lb. Boneless Skinless Chicken Breasts
1/2+ butter or margarine
1/4 flour
2 c. milk
1/2+ blackening seasoning
1/2 t. minced garlic
1 Chicken bouillon cube
salt and pepper to taste

Biscuits (I liked ours with Bisquick drop biscuits.)

Directions:

1. Melt 1/4 of butter in a deep skillet over low heat.
2. Slice carrots, celery, and onion. Add to the skillet as you slice in that order.
3. Raise heat to medium and cook vegetables until tender/crisp. About 10 min.
4. Cut chicken into 1in. pieces while vegetables are cooking.
5. Add to skillet and season with blackening seasoning, salt, pepper, and garlic.
6. Turn stove to medium high, and cook until chicken is cooked through. Add more butter as needed, but don't drown it. Let the chicken brown.
7. Remove chicken and vegetables to a bowl and keep warm. Leave the extra butter and crunchy bits in the pan. This make the rue better!
8. Lower the temperature to medium.
9. Add 2T. of butter if needed to give the pan more liquid.
10. Add the flour and stir and cook with butter 2 min.
11. Pour in the milk and stir with a whisk or wooden spoon. Scrape the sides and bottom of the pan as you stir to get all those little brown bits up. They add a rich flavor to the rue.
12. Add the bouillon cube.
13. Cook and stir rue until it begins to thicken. 5-10 min.
14. Add the chicken and vegetables back in and stir until warmed through.
15. Serve over your favorite biscuits.
16. Bon Appétit!