Basic Weekly Menu Plan

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Baked Good Renewal

Before getting rid of baked goods that seem stale, try microwaving them for 20 seconds. Often, they'll soften and be just fine to eat.
Cyn

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Monday

Crockpot Lasagna
Italian Cut Green Beans
Salad

Tuesday

Meatball Subs
Buttered Corn
Apple, Grape, and Walnut Salad

Wednesday

Grilled Cheese Sandwiches
Tomato Soup
Leftover Salad
Apple Slices

Thursday

Thanksgiving Dinner

Friday

Leftovers

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Monday Recipes

Notes for Monday:

Marilyn Moll from the Urban Homemaker reminds us in her article, 2008 Holiday Timetable Get a Jumpstart on Holiday Planning, to "use this week to prepare Thanksgiving dishes, pies, homemade rolls: enjoy the holiday with your family."
The crockpot lasagna cooks in about 4-5 hours. If you work during the day, that may be inconvenient since you cannot put it on before leaving for work. In that case, you may wish to prepare the lasagna in a 9x13 pan and refrigerate it until you get home or until someone can start baking it in the oven (about 45-55 min. at 350°) in the afternoon.
Make a large enough salad to save half for Wednesday night. Combine all fresh ingredients then add dressing just before serving each night.

Crockpot Lasagna

1 28-oz. jar of spaghetti sauce (or sauce from your freezer)
1 package frozen cheese ravioli (about 24-oz.)
2 cups shredded mozzarella cheese

Spray crockpot with non-stick cooking spray. Spread 1 cup sauce on the bottom and layer with half of the ravioli. Sprinkle with half of the cheese and another cup of sauce. Layer the remaining ravioli and top with the rest of the sauce. Sprinkle remaining cheese on top. Bake on low for 3-5 hours, depending on how hot your crockpot cooks.

Italian Cut Green Beans

Salad

Tuesday Recipes

Notes for Tuesday:

Tonight's meatball sub recipe is from Bulk Cooking: The Hamburger Plan. If you do not have any meatballs from the last time we made them, you may use store-bought meatballs from the freezer aisle. The recipe makes 4 subs, so increase it as necessary for your family.

Meatball Subs

1 teaspoon oil
3/4 cup EACH: bell pepper strips, thin onion wedges
1 pound meatballs, (from freezer), thawed in refrigerator (about 16 meatballs)
1-1/2 cups spaghetti sauce (from freezer)
4 hoagie rolls, split
1/2 cup shredded mozzarella cheese (optional)

In a large nonstick skillet, heat oil over medium-high until very hot. Add peppers and onions and cook, stirring, until tender, 3 to 4 minutes. Reduce heat to medium-low. Add thawed, cooked meatballs and spaghetti sauce. Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes. Divide among rolls and, if desired, sprinkle with cheese.

Buttered Corn

Apple, Grape, and Walnut Salad

3 sliced and cored Granny Smith apples
1 bunch red grapes, pulled from the stems
chopped walnuts
8 oz. vanilla yogurt
3 oz. cream cheese

Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend).

Wednesday Recipes

Notes for Wednesday:

Tonight, for ease, I have added canned tomato soup to the grocery list. If you have a favorite tomato soup recipe feel free to use your own.
If your family prefers all meals to include meat, add some sliced deli ham to your grilled cheese for ham and cheese sandwiches.

Grilled Cheese Sandwiches

bread
American cheese slices
butter

Put 1-2 slices of cheese between two bread slices and butter the outside on both sides. Grill on a flat griddle until both sides are golden brown and crispy.