Heather says:
Autumn weather has finally arrived in South Carolina. Hurray!
Lunch:
- leftover soup, grilled cheese
- tuna melts, broccoli florets
- chicken quesadillas, refried beans
- humus, pita, raw veggies
- PB&J, chips, fruit
- vegetable soup & salad
Dinner:
- Monday – Lentil casserole, baked sweet potatoes, cornbread
- Tuesday – Taco salad, tortilla chips
- Wednesday – Halloween pasta with marinara and roast vegetables, garlic bread, baked apples
- Thursday – C.O.R.N*
- Friday – apple brie soup, grilled salmon, pilaf, and spaghetti squash
- Saturday – Fair food.
- Sunday – Spare ribs, collards, butter beans, and cornbread
*Clean Out Refrigerator Night
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{ 6 comments… read them below or add one }
C.O.R.N.?
You are only eating corn for supper?
LOL No, I just wrote the menu plan before coffee. It’s an acronym, most call it something along the lines of Leftover Buffet.
What’s halloween pasta?
Oh wow, spare ribs, collards, and butter beans. That sounds sooooo good! Do you cook your collards to death with some meat? I know that’s the traditional southern thing. . .
I’m very curious about the apple brie soup. I looked at the recipe – taking the rind off of brie does NOT sound like fun
Great combos, as usual!
Margo 1 – It’s just some fun shaped pasta I picked up when I was being bad at World Market the other day. (Being bad = spending money)
Margo 2 – Years ago I had apple brie soup at this fancy schmancy restaurant in the Twin Cities. Every year since I’ve wanted it. The rind and cubing won’t be that bad, just a little messy. I’ll do it earlier in the day when I first pull it from the fridge.
lentil casserole recipe please?
i’ve found it’s easiest to de-rind brie when it’s nice and cold, should just peel right off…
(I highly recommend the meat ball subs at the fair. any of them. all of them. mmmm)