October Menu

I am a little late at getting this one out. I had a bit of an accident that has thrown a wrench in my mobility and productivity. Thank goodness I had the menu mostly set up and we were able to make a few changes to it and at least have some good meals through all the mess.

September was a crazy month around here and I am so grateful we had our menu ready. It was one thing I didn’t have to worry about, and one less question that my family had to ask me. I did decide to make a few changes to this month’s menu after working through September and realizing it could be more efficient for us if it were set up differently.

One thing I am not changing is the two crock pot meals a week and two leftover nights (with the exception of one week when I make Turkey Chili Taco Soup on the stovetop). That saved me a ton of time, money, and stress this past month. I am going to move “Taco Tuesday” to Monday. This will allow me to do crock pot meals on Tuesday and Wednesday, with Tuesday leftovers on Thursday and Wednesday leftovers on Friday. This just fits our schedule better and allows us to not eat the same meal two nights in a row.

I have also decided to do one vegetarian crock pot meal a week (on Wednesday) and the leftovers on Friday. There are financial and health benefits that influenced this decision.

We are sticking to our Breakfast for Dinner (B4D) on Sunday nights, because my family seems to really like that. It’s sort of a freestyle night. Suggested meals are omelets, pancakes, waffles, biscuits and gravy, breakfast casseroles, or whatever else your family likes for breakfast.

This menu is really set up for what my own family likes and around the schedule that works best for us. I certainly welcome anyone to rearrange it to better fit your taste and schedule. More than anything, I hope that you can find a few new recipes that you may be able to use.

So here it is!

Sunday, 1 October – Breakfast for Dinner (Freestyle)

Monday, 2 October – Regular Tacos

Tuesday, 3 October – Crock Pot Gumbo


Wednesday, 4 October – Crock Pot Creamy Enchilada Vegetarian Chili


Thursday, 5 October – Leftover Crock Pot Gumbo

Friday, 6 October – Leftover Crock Pot Creamy Enchilada Vegetarian Chili

Saturday, 7 October – Avocado Caprese Chicken Wraps


Sunday, 8 October – Breakfast for Dinner (Freestyle)

Monday, 9 October – Audrey’s Baking Sheet Nachos (Recipe Below)

Tuesday, 10 October – Skinnytaste Turkey Chili Taco Soup


Wednesday, 11 October – Crock Pot Eggplant Parmesan


Thursday, 12 October – Leftover Skinnytaste Turkey Chili Taco Soup

Friday, 13 October – Leftover Crock Pot Eggplant Parmesan

Saturday, 14 October – Brazilian Steak Kabobs with Potatoes, Bell Peppers, and Onions


Sunday, 15 October – Breakfast for Dinner (Freestyle)

Monday, 16 October – Oven Baked Fajitas


Tuesday, 17 October – Kalua Pork made into Barbecue Pork Sandwiches with Chips


Wednesday, 18 October – Roasted Brussels Sprouts and Cauliflower Soup


Thursday, 19 October – Leftover Kalua Pork with Rice

Friday, 20 October – Leftover Roasted Brussels Sprouts and Cauliflower Soup

Saturday, 21 October – French Dip Sliders and Chips


Sunday, 22 October – Breakfast for Dinner (Freestyle)

Monday, 23 October – Fish Tacos


Tuesday, 24 October – Crock Pot Whole Chicken with mash potatoes and green beans


Wednesday, 25 October – Crock Pot Minestrone Soup


Thursday, 26 October – Leftover Crock Pot Whole Chicken with steamed veggies

Friday, 27 October – Leftover Crock Pot Minestrone Soup

Saturday, 28 October – Foil Pack Creamy Salsa Verde Chicken, Rice, and Veggies


Sunday, 29 October – Breakfast for Dinner (Freestyle)

Monday, 30 October – Regular Tacos (Yes, we eat this a lot! My husband’s favorite!)

Tuesday, 31 October – Crock Pot Picadillo Stuffed Peppers


Baking Sheet Nachos

I have been making this one for many years. It super easy, super cheap, super fast (under 20 minutes), and can actually be on the healthier side.

Ingredients in the picture.

I just brown the beef (you could use turkey, or shredded chicken, and sometimes I add an onion to the pan). On a baking sheet layer the bag of chips, about a quarter of a can of refried beans (I add a bit of water and warm them in the microwave first). You can use reduced fat/sodium beans. Then I layer my meat on, tomatoes, then cheese. Toss it into the broiler until the cheese is melted.

Serve with lettuce, avocado, greek yogurt, hot sauce, or anything else you like. This is always a family favorite for us, especially me, because it is super easy!

What are your go-to meals? Some of your family favorites? Please share, so that they can be added to next month’s menu!

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