Monday, November 25, 2013

Menu Plan Monday - November 25

This is a week to focus on thankfulness. Today, I am thankful that our roof is fixed and no longer leaks. The mold, by and large, has been dealt with. Our oven went out for the third and final time. My husband, knowing my penchant for cooking, determined to get me a new one. Though I don't like that he financed it, I have full confidence that we will pay it off after the first of the year. Our son's illness during the past six months caused a setback for us, but I trust in GOD! It's all going to work out to His glory so I need not be afraid.

Here's our meal plan for the week:


BBQ chicken in the crock-pot
Mashed potatoes
Green beans


Grilled pork chops
Garden salads
Oven grilled potatoes


Spaghetti with hamburger crumbles
Tossed salads
Garlic bread
Home canned pears


Roast turkey
Mashed potatoes & gravy
Gluten-free green bean casserole (recipe below)
Rolls & jelly 
Pumpkin roll
Crustless pumpkin pie


Pizza & pop




On Your Own

Gluten-free Green Bean Casserole

2 quarts canned or frozen green beans
1 carton Pacific Foods Organic (and gluten-free) Cream of Mushroom Soup
12 ounces water (or milk if you want it creamier)
2 tsp. gluten-free soy sauce
2 cups semi-crushed Frito-lay onion rings, divided
Black pepper to taste

Combine green beans, soup, water, soy sauce, pepper, and 1 cup onion rings. Put lightly oiled casserole dish and bake at 350 degrees F. for about 1/2 hour, longer if using frozen green beans. Top with 1 cup onion rings. Bake for about 5 more minutes or until the onion rings appear to be lightly browned.


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