Happy November!!! This is the start of the most wonderful time of the year. There is so much gratitude and good will (not to mention my birthday 😉 ) – I love it! I have so much to be grateful for! You guys! Thanks for following my blog. I hope it has helped you! Another thing I am thankful for is that the A/C in my car held on until the weather finally cooled down for good (fingers crossed!) … and then it died. But hey! It made it through the ridiculously hot summer. Thank you car!! And of course, my incredible husband and my two sons. I am the luckiest girl in the world to have these 3 boys in my life. And I’m grateful for my Heavenly Father who has blessed me with it all.
Ok now! Back to meal planning! This month I’ve incorporated a few meatless meals and several new slow cooker recipes. (Slow cooker recipes have a “SC” next to it.) I didn’t include Thanksgiving in the meal plan but in case you need some amazing recipes for Thanksgiving dinner, I’ll post those separately.
PS if you have tried a recipe that you really like, please come back and “like” the post and share it with friends! They’ll like you for it too 🙂
Click here for the November Shopping List.
Remember you can download this blank calendar
to print and customize your meal plan!
- 1 lb very lean ground beef
- 3 cups of beef broth
- 1 cup of water
- 4-5 cloves of garlic, minced
- 1 TB dried parsley
- 1 TB dried basil
- 1/2 cup chopped onion
- 1, 28 oz can of diced tomatoes
- 1, 6oz can of tomato paste
- 1 cup V8 (or any vegetable drink)
- 2 cups uncooked shell pasta
- 1/4 tsp pepper
- 1/4 tsp salt
- Mozzarella cheese
1. Mix together the can of tomatoes, and tomato paste in slow cooker.
2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. Serve into bowls and top with mozzarella cheese.
Click here for the original recipe and a vegetarian option!
Recipe Source: Mel’s Kitchen Cafe original recipe Seriously guys follow her blog. She is one of my food blogger heroes. Mel, if you read this, can I come spend a day cooking with you?? That would be amazing!
Here’s a note from her: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
Sweet and Sour Chicken
- 3-4 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola oil
- 3/4 cup granulated sugar
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Cooked Rice
- Preheat the oven to 325 degrees F.
- In a large skillet, heat oil over medium heat.
- While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
- Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
- Whisk the eggs together in a shallow pie plate.
- Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
- Cook for 1-2 minutes in skillet and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
- Serve over hot rice.
- 1 cup brown lentils, rinsed and picked over
- 1 medium yellow onion, diced or ½ tsp onion powder
- 3 cloves of garlic, minced
- 1/2 large bell pepper, chopped (any color)
- 1 carrot, peeled and sliced
- 2 ribs of celery, sliced
- 1-1/2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp oregano
- 1 bay leaf
- dash cayenne
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tbsp lime juice
- Salt to taste
- Taco Shells
- Topping Ideas: shredded cheese, sour cream, diced tomatoes, cilantro, etc
- Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes.
- Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water.
- Add in the lentils, carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil.
- Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.
- Remove from heat and carefully drain off any extra liquid (a little bit of liquid is ok). Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved–don’t puree!
- Makes 12 Tacos
Original recipe found here.
Serves: 4-6 Prep: 25 minutes Cook: 45 minutes Ready in 1 hr 10 min
- 2 large potatoes, quartered
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 cup sour cream, divided
- 1/4 cup sun-dried tomatoes
- 2 tablespoons butter
- 1 cup fresh spinach leaves
- 1 clove garlic
- 2 tablespoons olive oil, or as needed
- 1 red onion, chopped
- 1/2 large green bell pepper, chopped
- 2 large chicken breasts
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish.
- Peal and quarter potatoes and place in a microwave safe bowl.
- Microwave on high for 3-5 minutes or until you can mash them easily. Cool, and partially mash together with 1/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside.
- Place sun-dried tomatoes, butter, spinach, garlic, and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth.
- Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture.
- Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1/2 cup sour cream.
- Bake 15 minutes in the preheated oven, until lightly browned.
Serving Suggestions: Caesar Salad and Garlic Bread
Recipe Adapted from this recipe here
Makes 4 servings
Cooking time: 6-8 hours
- 2 frozen boneless, skinless chicken breasts
- 1 cup salsa sauce
- 1 cup frozen corn
- 2 (15 oz) cans black beans, drained and rinsed
- 2 Tbsp taco seasoning
- 1/2 cup sour cream, room temperature
- 1 Tbsp flour
- Salt and pepper
- Hot cooked rice
- Tortilla Chips
Topping Ideas: cheddar cheese, avocado slices, diced tomatoes, lime, etc.
1. Throw the frozen chicken in the slow cooker. Cover it with the salsa, corn, beans, taco seasoning.
2. Cover and cook on LOW for 6-8 hours.
3. Remove the chicken and place on a cutting board. Either shred it by using this quick tip or cut it up into bite size pieces.
4. In a small bowl, mix together the sour cream and flour. Then stir the mixture into the slow cooker. Salt and pepper to taste.
5. Turn slow cooker to HIGH and let cook for about 15 minutes without the lid, so it can thicken a little.
6. Make a bed of tortilla chips, top with a scoop of rice and a spoonful of chicken and sauce. Then top with desired toppings.
Slightly adapted from this recipe here