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Menus with Meredith, Fall/Winter Menu, Week 2

Fall/Winter Menu 
Week 2

Lasagna Soup

Chicken Poppy Seed Casserole and Salad

Big Ol’Bowl

Chicken Parmesan and green beans


Go out or take out

Easy dinner- ie. Cheese plate, fondue with bread, fruit and vegetables, homemade pizza, burgers on the grill

Fried egg on english muffin and apple; oatmeal with blueberries; eggs, bacon and grits; muffins (homemade or from a mix) and a boiled egg


  • 1 bag salad (for chicken poppy seed)
  • baby spinach (lasagna soup)
  • green beans (chicken parmesan)
  • 1 green pepper (Big ol' Bowl)
  • 1 yellow onion (lasagna soup)
  • 4 Roma tomatoes (Big ol’ Bowl and nachos)
  • Salsa (Big ol’ Bowl and nachos)
  • Cilantro (Big ol’ Bowl and nachos)
  • Avocado (Big ol’ Bowl and nachos)
  • Carrots (Sunday night)
  • Apples (breakfasts and Sunday night) 
  • Broccoli (Sunday night)
  • Blueberries (breakfasts)

  • 2 loaves of french or Italian bread (lasagna soup and cheese plate night) 
  • English muffins (breakfast)

  • 3 packages chicken breasts (chicken poppy seed and Chicken Parm) 
  • 1 package organic, grass fed ground beef (Lasagna soup)
  • Bacon (breakfast)

  • 1 large can diced tomatoes (lasagna soup)
  • 2 jars spaghetti sauce (lasagna soup and chicken parm)
  • 1 box fusilli, or other small/ medium curly pasta (lasagna soup)
  • 1 box angel hair (or whatever pasta you prefer with your chicken parm) 
  • 1 box chicken broth (lasagna soup)
  • Scoops chips (nachos)
  • Popcorn (family movie night)
  • Oatmeal (breakfast)
  • Grits (breakfast)
  • 1 box fried rice flavor Rice a Roni (chicken poppy seed)
  • 1 can cream of chicken (chicken poppy seed)
  • Ritz crackers (chicken poppy seed)
  • Poppy seeds (chicken poppy seed)
  • 1 family size package yellow rice, Vigo (Big ol’ Bowl)
  • 2 cans black beans (Big ol’ Bowl and nachos)
  • 2 cans corn (Big ol’ Bowl and nachos)
  • Taco seasoning (Big ol’ Bowl and nachos)
  • 1 large can sliced black olives (Big ol’ Bowl and nachos)
  • Italian seasoning (chicken parm)

  • Shredded parmesan cheese (lasagna soup and chicken parm)
  • Sliced mozzarella (chicken parm)
  • 8 oz. container Ricotta Cheese (lasagna soup)
  • 1 lg container sour cream (chicken poppy seed, Big ol’ Bowl and nachos) 
  • 1 bag shredded cheddar cheese (nachos)
  • Eggs (breakfast)

Lasagna Soup
1 yellow onion, diced ground beef
1 can diced tomatoes 

2 c. chopped spinach 
jar spaghetti sauce 
box of chicken broth 
Box of fusilli
Ricotta cheese 

Parmesan cheese

In a soup pot, brown ground beef and diced onion. Add can of diced tomatoes, about 2 cups chopped fresh spinach (I sneak it in for for extra vitamins and iron), spaghetti sauce, box of chicken broth and bring to a boil. Add pasta and cook until done, approximately 12 minutes.
Turn down heat and add ricotta cheese and mix well. Serve with a sprinkle of parmesan cheese on top and warm bread. (Save one piece of bread for making bread crumbs later in the week.)

Chicken Poppy Seed Casserole
1 box fried rice
2 package chicken breasts, cooked and shredded
1/2 to 1 c. sour cream
1 can cream of chicken soup
1 sleeve Ritz crackers (put in large zip lock and pound until you have cracker crumbs) 

6 T. Butter
1 T. poppy seeds

Cook rice, and cook chicken and shred. Put cooked rice in the bottom of a baking dish (approximately 11x7). Mix cooked chicken, soup and sour cream in a bowl and spread over rice. Melt butter, mix with cracker crumbs, and sprinkle over chicken. Finish with poppy seeds on top. Bake at 375 for 25 minutes. This is a rich dish so serve smaller portions with a big salad.

Big Ol’ Bowl
1 family sized bag of yellow rice 
1 can black beans
1 can corn
1 large can sliced black olives 

2 chopped roma tomatoes
1 chopped green pepper 
chopped cilantro
1 chopped avocado shredded cheddar

sour cream 

Cook rice according to package directions. Warm black beans with taco seasoning, and corn, (in separate pots.) Assemble each plate first with cooked rice, then black beans, corn and then all other vegetables and toppings. You may want to set it up buffet style and let each person make their own just in case you have someone who doesn’t like cilantro or avocado, etc... This has been one of our family’s favorite dinners for years and is as healthy and easy as it gets!

Chicken Parmesan
Olive oil
1 egg
1 package chicken breast (just make sure there’s enough for each person to have one)
1/2 c. bread crumbs (either store bought or just stick a piece of bread in your blender or Nutri bullet for a few seconds.)
1/4 c. Parmesan cheese
1/2 t. Italian seasoning
1/2 t. salt
1/2 t. pepper
Sliced mozzarella

Mix egg in shallow dish. Mix bread crumbs, Italian seasoning, salt and pepper and parmesan cheese together and place in another shallow dish. Coat each chicken breast in egg and then dredge in bread crumb mixture. Place chicken inside crock pot that’s been sprayed with olive oil. Top each piece of chicken with mozzarella. Once all the chicken is in the crock pot, top it all with a jar of spaghetti sauce and cook for 4 hours on high or 6-8 on low. Serve over cooked angel hair and steamed green beans.

Friday night is movie night in our house! We usually have nachos for dinner and popcorn with a movie (sometimes with fruit loops mixed in for the children!)
Scoops chips
1 bag shredded sharp cheddar 

1 can black beans
1 can of corn
1 large can sliced black olives 

chopped cilantro
chopped avocado
chopped tomatoes
fresh salsa

Use 2 baking sheets and spread the Scoops chips right side up and cover with shredded cheese. Bake at 350 for 5 minutes until cheese is melted. While that’s in the oven, put black beans and taco seasoning in one pot and corn in another to warm. I assemble all the nachos at once, using slotted spoons for the beans and corn. (I also leave the cilantro and avocado off a few nachos for one family member who doesn’t like them.)

Sunday Night
Sunday nights are usually very low key as we get ready for the upcoming week, and so we’ll have a fun, easy dinner. Some Sunday dinners that we enjoy are...
-burgers on the grill
-let the family roast their own hot dogs over the grill or an outdoor fire, (S’mores would be a great dessert!)

-Cheese plate with our favorite cheeses (Manchego, Gruyere, Brie), along with crackers and hummus and vegetables.
-Fondue, with bread, broccoli, carrots and apples.
-When the children were young, we sometimes would have “Brinner” on Sunday nights, which is just breakfast for dinner... pancakes and bacon, or eggs and toast.

As always, thank you so much, Meredith for sharing your family's recipes with us!  

*To see more of Meredith, follow her gorgeous and inspiring Instagram at MeredithLewis05*

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