16 November 2008

Menu Plan Monday & A Little Miscellany

Well, y'all have greatly encouraged me in my new look--thank you very much! It was funny at church today to see friends do a serious double-take:) I'm starting to feel comfortable with my dark hair now. Did I mention that my daughter LOVES it? I find that very sweet--she likes it because it's so much closer to her hair color now. My son on the other hand doesn't really seem to notice, which is good, I guess. Aunt Kari must've gotten them well-adjusted to the many possibilities of hair color (hehe).

We have had a nice, quiet weekend. Vince was out-of-town Friday evening and Saturday speaking at a youth retreat in Tennessee. The kiddos and I had a quiet day Saturday at home doing some cleaning. Although I've discovered that trying to clean your house with young children there is like trying to shovel your sidewalk in the middle of a blizzard--it's just about impossible. I can't even tell you how my standards for a clean house have lowered since having children! We had it looking pretty good though (notice I said had...today is a new day). Our friend Song came over for a visit and all-in-all it was a good day. Today we attended church, had some good Mexican food for lunch, then while the kiddos napped I baked all afternoon. This evening we went over to some friends' house for a yummy dinner of spaghetti, salad, garlic bread and heath bar cake with a delicious side of fellowship!

And now a new week has begun...let's see what's on the menu:

Monday: beef vegetable soup with cornbread
Tuesday: oven-fried chicken with baked potatoes & green beans
Wednesday: turkey meatloaf with rice & veggie
Thursday: our small group's Thanksgiving dinner; I'm making turkey & crockpot dressing (recipe below)
Friday: loaded bbq potato casserole (from the freezer)
Saturday: leftovers

Crockpot Dressing
(from Aunt Oma Lee)
1--8" pan of cornbread
8 slices day-old bread
4 eggs
1 med. onion, chopped
1/2 cup celery, chopped
1 1/2 Tbls. sage or poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
2 cans cream of chicken soup
2 cans chicken broth
cooked chicken or turkey, shredded (if desired)
2 Tbls. butter
Crumble breads together into the crockpot. Add all other ingredients except butter. Mix very well. Dot the top with butter pats. Cover and cook on high for 2 hours OR on low for 4 hours. Makes about 16 (6 oz.) servings. Absolutely delicious!! And cooking the dressing in your crockpot gives you more room in the oven for everything else at Thanksgiving!

See more menu plans at I'm an Organizing Junkie.

1 comment:

Nancy said...

I KWYM about cleaning with small children...it's an impossible task. Some days I feel like all I do is pick up toys and clothes. Other days I give up entirely! (But that doesn't last long...fortunately!)

Mmmmm....cornbread dressing in the crock pot...I would have never thought of it! Thanks for another great recipe!