This meal plan was from when we returned from our vacation in Okoboji, IA. The weather had cooled off and was rainy, drizzly, and completely fall. So all we wanted that week was soup and pasta. We froze half of the Chili to have for lunch the next week and ate leftovers of everything else for lunch that week.

Meal Plan:

  • Chili with Cornbread Muffins
    • Ingredients:
      • 1/2 lb ground beef
      • 1-2 tsp olive oil
      • 1 medium onion, diced
      • 2 stalks of celery, diced
      • 6 cloves of garlic, chopped
      • 1 red, yellow or orange bell pepper, diced
      • 1 jalapeno, seeded and diced
      • 2 16 oz cans petite diced tomatoes
      • 2 tsp cumin powder
      • 3 tbsp chili powder
      • 1 tsp black pepper
      • 2 tsp salt
      • 1/2 tsp oregano
      • 1 bay leaf
      • 1 tsp garlic powder
      • 1 tsp sugar
      • 2 tbsp vinegar
      • 1 7 oz can diced green chiles
      • 2 15 oz cans tomato sauce
      • 2 16 oz cans black beans
      • 1 16 oz can pinto beans
      • 1-3 cups beef broth
    • Directions: Heat olive oil in a large Dutch oven. Once the pot is hot, add ground beef and cook for 2-3 minutes, stirring occasionally then add onions, celery, pepper, garlic and jalapeno. Sauté for about 3-4 minutes before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and vinegar, stir and add broth to desired consistency. Cook covered on low heat on the stove top for 1 hour.
    • For the Cornbread, I just used the recipe on the back of the corn meal box.
  • Carrot Soup with French Bread
  • Butternut Squash Stuffed Shells with Salad
  • Tomato Soup with Grilled Cheese
    • You know how to grill a cheese. I used muenster for a couple and havarti for a couple and had a half of each and they were both delicious.
  • Spinach and Mushroom Stuffed Shells with French Bread and Salad