Wednesday, October 31, 2012

Happy Halloween: Stuffed Jack O'Lanterns

Happy Halloween!

6 Orange Bell Peppers, seeds removed and tops reserved
1 1/2 lb Lean Ground Beef
1 Box Uncle Ben's Original Rice Recipe
8 oz Tomato sauce
1 cup Cheddar Cheese

Cook rice according to package instructions. Set aside.

Preheat oven to 350 degrees.

Brown beef in a large rimmed skillet. Once it is cooked add tomato sauce and allow the mixture to simmer for 10 minutes. Add rice and cook for an additional 5 minutes. Remove from heat while peppers are prepared.  While the filling is cooking prepare the peppers. Using a small sharp knife, make cuts to replicate a jack o'lantern face, or any other desire shape. Stuff the peppers with the beef mixture and arrange in a casserole dish. Top with cheddar cheese.

Bake the peppers for 45-55 minutes, or until peppers are soft. Remove from oven and top with the "stems".

Tuesday, October 30, 2012

Deep Dish Apple Cranberry Crumble

As you know October is Breast Cancer Awareness month. Last year I participated in Jen's, author of Beantown Baker, Power of Pink Challenge. This year i wanted to participate again because I feel the cause is very important. My aunt is a breast cancer survivor and I know there are many other families who have seen how difficult this disease is.

Jen's Power of Pink Challenge gets us to think about breast cancer awareness and express that with our posts. The rules of the challenge are simple. The food must be PINK.  Last year I made beet and kale risotto. This year I decided to go the sweet route and make a crumble. I saw fresh cranberries starting to fill up the shelves at my supermarket, and decided an apple cranberry crumble would be perfect. This recipe is very easy to put together and is delicious. I love the sweet apples paired with the tart cranberries- a perfect fall dessert. Challenge submissions can be entered until midnight on October 31st- check out Jen's blog for details if you would like to participate.


12 oz fresh cranberries
6 apples (we use macintosh), peeled & cubed
Juice from 1/2 lemon
1 cup sugar
1 Tbl cinnamon

1/2 stick butter, softened
1/2 cup sugar
3/4 cup all purpose flour (almond flour would be delicious to make it gluten free)


Preheat over to 375 degrees.

In a large bowl, mix cranberries, apples, sugar, lemon juice and cinnamon.  Gently pour the filling into a large rimmed baking dish.

In a medium bowl, cream butter and sugar. Gently add flour and stir to create clumps (or crumbles!). Top the apple and cranberry mixture with the crumble.

Bake uncovered for 45 minutes. The sides will be bubbly and topping will begin to brown.

(Serves 8-10)

Monday, October 29, 2012

Weekly Meal Plan 10/29 - 11/4

Happy Monday! 

I can tell that fall is upon us and winter is creeping in slowly! It was really chilly this weekend and the leaves have all left the trees around our house. I don' think I have ever been so excited for fall and Thanksgiving because I am so excited because our little boy will be here!! Eeekk!!

We have a pretty laid back week and lots of yummy things to eat!  I am really excited about Halloween this year because I have a pretty funny costume- I am a magic 8 ball....hehe... It is also our first Halloween in our house, and after years of apartment dwelling we get to hand out candy! 

Also sending good vibes and safe wishes to my friends on the East Coast!

Here is what is on tap:

Monday:  Tuna Melt Casserole and Salad
Tuesday:  Chorizo Chicken Bake, Rice and Salad
Wednesday: Happy Halloween! Mummy Hot Dogs and Mac & Cheese w/ Salad
Thursday: Slow Cooker BBQ Pot Roast, Cheddar Mashed Potatoes, Green Beans
Friday:  Out to dinner with my parents!
Saturday: Out to for Pizza and a Movie
Sunday:  Go Pack Go! Crockpot Golden Pizza Fondue and Scalloped Potatoes & Ham

Treats: I am making a Spinach Dip Mummy for Ron's work potluck and 3 Ingredient Peanut Butter Cookies for SRC

Friday, October 26, 2012

Pioneer Woman's Beef Enchiladas

Enchiladas are my favorite entree to order when we go out for Mexican food. I think my all time favorite is chicken with mole sauce, but beef with red sauce is a close second! I saw Pioneer Woman making this enchilada recipe on her show and it looked delicious! Ron does not like enchiladas as much as I do, but it never hurts to try a new recipe. I find enchiladas to be a bit messy and time intensive, but totally worth it in the end. This recipe takes a little while, but the flavors are delicious! Ron loved this recipe which was shocking to me. I left out the olives originally used in the filling because I prefer to top mine after they cook.....and eat all the olives out of the can....sigh... The method of cooking the sauce is great because it does not taste so "pre-prepared" and has more richness in flavor. This recipe is rich, delicious and worth the extra time to put together!

We are planning a trip to the Zoo Boo this weekend and a Halloween themed dinner on Sunday! Hope everyone is having a great week!


1 Tbl Canola Oil
1 Tbl All-purpose Flour
1 can (28 oz) Red Enchilada  Sauce
2 cups Chicken Stock
1/2 tsp Salt
1/2 tsp Ground Black Pepper
2 Tbl Chopped Cilantro
1 lb Ground Beef
1 Medium Onion, Finely Diced
2 cans (4 oz) Diced Green Chilies
1/2 tspSalt
12-14 Corn Tortillas
1/2 cup Canola Oil
3 cups Grated Sharp Cheddar Cheese
1 cup Chopped Green Onions
1/2 cup Chopped Cilantro
Sour Cream


In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. While the sauce simmers, brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

When the sauce is done simmering heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese and green onions.

Bake for 25 minutes or until bubbly. Sprinkle cilantro over enchiladas and serve with sour cream.

Tuesday, October 23, 2012

Pumpkin Oatmeal Raisin Chocolate Chip Cookies

  The theme for this month's Improv Cooking Challenge was Oatmeal and Raisin.  However, I did not make it before the cut off! I am trying to take it easy and the choice between relaxing and baking 2 dozen cookies was not hard on last week. I still had all the ingredients and decided on a variation of this recipe from My Baking Addiction. I cut the recipe in half and used raisins and chocolate chips. I loved the flavors of these cookies and all the goodies they were stuffed with! I brought these work work since Ron is not a pumpkin fan, and eating 2 dozen myself did not seem like the greatest idea. The cookies went over very well and were gone very fast! I am a better cook than baker, but the recipe was easy to follow and adapt (plus it made great cookies!)

This week has been a bit exhausting for me. I am not at the point of ready to have Kellen, but I feel myself slowing down a lot.  I know how important it is to take it easy, but it is hard for someone like me who is always on the go. Good thing there are lots of scary Halloween movies on t.v. to keep me busy and things to organize (and cookies the bake!). 


1 cups all purpose flour
3/4 cups old-fashioned oats
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1/2 cup (1 sticks) butter; softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup pure pumpkin puree
1 large egg
1/2 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chocolate chips


Preheat oven to 350 degrees. Line two baking sheets with a silicone mat or parchment paper.

 Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

 Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; stir until all ingredients are incorporated. Fold in chocolate chips and raisins.

 Drop by rounded tablespoons onto prepared baking sheets.

Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers.

Monday, October 22, 2012

Weekly Meal Plan 10/22 - 10/28

Happy Monday! We had our baby shower thrown by Ron's family this weekend and it was wonderful! I feel very showered with love after the past two weekends! my co-workers are throwing a baby/wedding (another co-worker is getting married) potluck tomorrow...yummy! I finally am checking things off my list before Kellen arrives and I am really starting to understand why the nesting is important to settle nerves. The only major thing left to get is his bedding and I plan on ordering that tomorrow night....then the waiting game officially begins. This week is pretty mellow, but this weekend we have lots of fun plans! Hope everyone is having a great week!

Here is what is on tap:

Monday: Pioneer Woman's Beef Enchiladas, Rice and Black Beans
Tuesday:  Blue Cheese and Spinach Stuffed Chicken, Roasted Potatoes and Green Beans
Wednesday: Spaghetti with Meat Sauce, Garlic Bread and Salad
Thursday: White Beans, Turkey Sausage and Rice
Friday: Out to Dinner with our friends Kayla and Zak!
Saturday: We are going to the Zoo Boo with my sister and brother in law and our nephews and niece! We will probably grab dinner after since we want to do the haunted hay ride! Perhaps Scalloped Potatoes and Ham.....
Sunday: Go Pack Go! Halloween Dinner with My Family. Jack O Lartern Stuffed Peppers! My sister is making a veggie and dessert!

Treats: Cranberry Apple Crumble  for 5th Annual Power of Pink Challenge and Halloween Bundt Cake

Friday, October 19, 2012

Recipe Swap: Warm Apple Crisp with Oat Topping

Happy Friday and Happy Recipe Swap!

The theme for this swap was blogger's choice. I was assigned Hezzi-D's Books and Cooks. Hezzi-D's has a fantastic variety of delicious looking recipes. I had some apples I needed to use and found a round-up post for apple recipe! I ultimately decided on her recipe for Warm Apple Crisp with Oat Topping. I love any type of apple dessert- especially a crisp! This recipe was really easy and the flavors were stop on for fall. I made a few changes with the sugar and omitted the lemon juice. I loved the flavors of the topping on this dessert. The oats give a bit of chew and work great with the tender apples.
Thank you Hezzi-D for a delicious fall treat! 

6 cups apples, peeled, cored, and sliced
1/4 cup sugar
1/4 cup brown sugar
1/2 cup water
1 tsp cinnamon
1/2 tsp nutmeg

For oat topping:
3/4 cup oats
1/4 cup flour
1/4 cup brown sugar
1/2 tsp baking powder
3 Tbl butter, melted

Pre-heat the oven to 375 degrees.

Place the sliced apples in the bottom of an 8 x 8 baking dish.  Sprinkled with sugars, cinnamon, and nutmeg.

     In a small bowl combine the ingredients for the topping.  Mix well until the mixture is crumbly.  Sprinkle over top of the apple mixture in the baking dish.

  Bake for 35-40 minutes or until the apple filling is bubbling and the top is golden brown.  Remove from the oven and allow to cool for 5 minutes. 

Monday, October 15, 2012

SRC: Beer Cheddar Risotto

It is the October Secret Recipe Club Reveal!

Secret Recipe Club

I received Sarah's Kitchen for my assignment. Sarah is English and originally from Kent, but has been living in Texas with her husband for close to a decade. She has tons of great recipes on her blog, and it was difficult to pick just one! I finally settled on Beer Cheddar Risotto because it seemed like the perfect flavors for Wisconsin! I love making risotto and this recipe is very easy. The beer flavor is not very strong, but the cheddar flavor is rich and delicious. Next time I think I will add a little extra beer over chicken stock. I also decreased the recipe size since it is just Ron and I.  I served this with pork tenderloin and it was delicious! Thank you Sarah for a fantastic new recipe!

How 'bout them Packers? I say it is about time!


1/2 small onion, diced
1 cloves garlic, minced
1 tablespoon butter
1 tablespoons olive oil
1 cups Arborio rice
1/2 bottle of beer
24 oz of chicken stock
2/3 cup sharp cheddar cheese, grated
1/8 cup mozzarella cheese, grated
1/8 cup Parmesan cheese, grated
Black Pepper, to taste


Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add onions and cook for 3 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add beer. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Right before you serve the risotto, stir in the cheese and season with black pepper. 

Weekly Meal Plan 10/15 - 10/21

Happy Monday! Our weekend baby shower was absolutely wonderful, and we were truly showered with tons of love and gifts for to organize them all! We have another coming up this weekend and I am very excited. My Chicago family will also be attending and we will be having dinner after the shower. This we are also having our friends Emily and Kyle over for dinner. Emily and I lived together for a few years while I lived in Madison, and she moved here after she got married. She and Kyle are hysterical and a blast to hangout with! Hope everyone is having a great week!

Here is what is on tap:

Monday: Beef Tacos, Rice and Black Beans
Tuesday: Grilled Italian Pork Tenderloin, Twice Baked Potatoes and Broccoli
Wednesday: Spaghetti with Meat Sauce (I am making extra to freeze for easy meals once Kellen gets here)
Thursday: Dinner with Emily and Kyle! We are hosting and making Grilled Drunken Pork Chops and Cheesy Potatoes
Friday: Out for Dinner
Saturday: Baby Shower Part Duex. My Sister-in-Law and Mother-in-Law are throwing a shower for Kellen and I....we are so blessed to have such great people in our lives. We are going to have dinner with my aunt and cousins later in the evening.
Sunday: GO PACK GO! Crockpot Clam Chowder and Assorted Sandwiches

Treats: Pumpkin Oatmeal Raisin Cookies and Warm Apple Crisp with Oat Topping

Friday, October 12, 2012

Pumpkin Pie Crescents Rolls

 Pumpkin pie is an interesting dessert. People either love it and countdown the time until fall arrives. OR people despise it. I happen to love it, and my husband hates it.... This means MORE FOR ME (it also means I make an apple pie as well)!  Anyways, I saw this recipe on Pilsbury's website and decided that I needed to give it a try. I modified the recipe to my tastes by taking out the nuts and using brown sugar (I also did not use 4 packages of rolls). These lovely rolls definitely satisfy any pumpkin pie craving! In addition to being yummy they are really easy to put together!

In baby news, this weekend is my shower with my Mom's friend and my friend Amanda. I am really excited and can't wait to see everyone. A lot of my Nicky's co-workers are coming and I miss have been missing them lately! It is suppose to be crappy outside so after the shower we are having the grandparents over to eat chili and relax at our house (maybe a mini cloth diaper 101 will be in store as well....)!


1 (4 oz.) package cream cheese, softened
1 cup canned pumpkin
1/8 cup sweetened condensed Milk
1 tsp all-purpose flour
1 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
2 (8 oz.) packages refrigerated crescent rolls
1/2 cup Brown Sugar


Preheat oven to 375°F.
 Mix cream cheese, pumpkin, sweetened condensed milk, flour and spices in large bowl until combined and smooth.

Unroll crescent rolls; separate and lay flat. Spread 1 1/2 tablespoons pumpkin mixture evenly over uncooked dough and roll into crescent shape.

Sprinkle tops of rolls with brown sugar. Place on baking sheet. Bake 10-12 minutes or until slightly golden brown.

Tuesday, October 9, 2012

Crockpot Italian Chicken with Sundried Tomatoes

I love my crockpot....and I love finding new crockpot dishes for Ron and I. I saw Crockpot Italian Chicken from Sing For Your Supper on Pinterest and thought it looked delicious. Since becoming pregnant chicken has not been high on my list, but I have been trying to work it into meals because it is much healthier than beef and pork. the original call for the sauce to be thickened over the stovetop, but I skipped this step due to general laziness (why lie?).  I loved the flavors of the chicken and the sundried tomatoes. Ron thought there were too many tomatoes, but I really like tomatoes and found it a perfect amount. we served our chicken over mashed potatoes, but rice or pasta would work as well.

Tonight we tour a potential daycare for Kellen.... just thinking about it makes my checkbook cry! we considered a private residence care provider, but ultimately decided on a daycare. 

Hope everyone is staying warm (it's getting cold here) and having a great week!


4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup sundried tomatoes, roughly chopped
1/3 cup bottled Italian salad dressing (I used Kraft Zesty Italian)
1/3 cup water
salt and pepper, to taste


Place all ingredients into the crockpot. Cook on low for 8 hours. Roughly shred chicken and serve.

Monday, October 8, 2012

Weekly Meal Plan 10/8 to 10/14

Happy Monday! We had a relaxing weekend, saw Taken2 (I liked it a lot) and watched the Packers attempt to play football with a few friends. It was nice to have a weekend with nothing before a few weekends of activities begins. This coming Saturday it my baby shower and I am excited and nervous. I am not a person who like being celebrated at a party, but I am happy (and lucky) I have people in my life who would throw a party for Kellen and I. However, I always get a little bit on anxiety about these types of things...silly, I know. Kellen's room is coming along great! We finished hanging a few things on his wall, and are just waiting till after the shower to finish up his space. It is strange to feel that this is a person's room...almost like a new roommate, but BETTER! This we have a lot on out plate: tour of the daycare, breast feeding class, workout class, dinner with my girlfriends, my shower and the Packer game (who can forget this!) so a lot of the meals are quick and easy! I am going back and trying (for a third time) another pork and potatoes recipe... I hope this one is a winner.  I hope everyone has a great week!

Here is what is on tap: 

Monday: Grilled Pumpkin Chicken, Beer Cheddar Risotto and Salad
Tuesday: Darn Good Roast, Mashed Potatoes and Green Beans
Wednesday: Crockpot Pork and Potatoes and Salad
Thursday: Penne with Meaty Vodka Sauce and Salad
Friday: Out for Dinner w/ My Girlfriends....we are also going to play cosmic bingo!
Saturday: Baby Shower thrown by my Mom's friends and my friend Amanda. I am so happy they are doing this for us. We will have family in town for the shower and are planning on having dinner with them in the evening.
Sunday: Go Pack Go! Crockpot Clam Chowder (Ron and I are going to see a movie before the game. His request is Sinister...spooky..)

Treats: Pumpkin Raisin Oatmeal Cookies (for Improv)

Friday, October 5, 2012

Recipe Swap: Sausage Cheese Puffs

Good Morning! Another Recipe Swap has come and the theme is breakfast!

Breakfast is my favorite meal of the day. I have never been a cereal or piece of toast kind of gal.... I love having over easy eggs for breakfast, hasbrowns and some fruit. Yum! I was really excited about this theme and submitted my recipe for greek scramble with lemony hollandaise and I received Sausage Cheese Puffs from Cara of The Boys Made Me Do It.  I actually made these for the Packer game on Sunday and they were a big hit. I increased the amount of buttermilk to 2/3 cup because my puffs were a bit dry. These would be perfect for breakfast alongside a runny egg! Thank you Cara for the fantastic recipe- great way to start our morning!

1/2 pound sausage
1 1/2 cups biscuit/baking mix (I used gluten free Bisquick)
2 cups shredded Cheddar cheese
2/3 cup buttermilk
Butter, melted

In a skillet, cook and crumble sausage until no longer pink; drain grease. In a bowl, combine biscuit mix and cheese; stir in sausage. Add buttermilk and toss with a fork until just moistened. Scoop onto ungreased baking sheets placed 2 inches apart. Bake at 400 degrees F for 12-15 minutes or until puffed and golden brown. Brush with melted butter after coming out of oven and let cool.

Thursday, October 4, 2012

Cheesy Buffalo Chicken Stuffed Potatoes

I have posted my friend Brittanie's awesome buffalo chicken dip recipe before and always rave about it because it is so yummy! The other day I was thinking about different variations of game day foods and thought how awesome this would be in a potato. I debated doing this on the grill, but decided against it when it started to rain. I thought this was a cross between a potato skin and buffalo chicken which, in my book, are both delicious. The size of your potatoes may impact how much dip you have left (if any), but please don't be shy about piling it into the potatoes because is cooks down when heated. I think you could easily serve these as appetizers by adjusting the potato size or cutting them in half.

Out Doula Emily came for a visit last night and I am still so happy we decided to work with her. She is wonderful and she just got married this past weekend! Busy lady! We meet with her again at 37 weeks to go over more information. For now we are working on different breathing and finding our comfort zone within different labor positions. Right now I am finding it all very interesting and know when the time comes we will be doing what is best for us, but my opinion has always been the more prepared they better!


3 Large Baking Potatoes
1 cup shredded cheddar cheese
1/2 cup blue cheese crumbles


Bake potatoes till tender and set aside to cool.

Preheat oven to 375 degrees.

Slice potatoes in half and scoop out the insides (we like the use the "guts for breakfast potatoes the next morning).  Divide buffalo chicken mixture evenly into the potatoes (you may have a little leftover depending on your potato size). Evenly divide cheddar cheese on top of the potatoes and finish with blue cheese crumbles.

Place potatoes on a baking sheet and bake for 20 minutes. When 20 minutes has passed turn oven to broil for 2-3 minutes (make sure to keep an eye on the potatoes so they do not burn) to brown the tops.

Remove from oven and serve.

Monday, October 1, 2012

SRC: Bangers and Mash for Daniel

As you know I recently started participating in the Secret Recipe Club and have really enjoyed meeting new people and trying new recipe. A few weeks ago I received an e-mail from April regarding a fellow blogger and club member Daniel Saraga of The Haggis and the Herring. Daniel passed away suddenly on September 14th. His wife wrote a beautiful post about him and I imagine only touch on the type of individual he was. In Daniel's memory,  April and our hostesses asked us to make a dish from his blog as way to pay our respects to him. 

I knew I wanted to participate and wanted to find a recipe that brought a a fond memory to mind. I ultimatly decided to make Bangers and Mash. When I was younger I took two trips to England with my family. We stayed in an old farm house and an old manor in sourthern England. I have such great memories of these trips and remember eating this dish at a pub. Daniel created a delicious recipe for this comforting dish! The only changes I made was to grill the sausages and I leftout the mustard (sniff) because Ron is allergic (I am sure it is even better with the mustard...sorry Ron).  We loved the flavors of this dinner and the gravy was fantastic with the red wine.

Daniel- thank you for introducing us to such a delicious recipe. I hope our appriciation for your dedication to blogging and cooking can be seen by our tribute.

5 sausages

4-6 large potatoes, peeled and quartered
dash sea salt
1/2 cup milk
2 tbsp margarine
dash nutmeg

Gravy for bangers
2 tbsp oil
2 onions, thinly sliced
1 tbsp flour
1 tbsp dijon mustard
1/2 cup red wine
1 cup chicken stock
dash Worcestershire sauce


Grill on medium heat until sausage is cooked completly thru.

For mash
Boil potatoes until soft.
Drain water and add salt, milk, margarine and nutmeg and mash with a mixter or potato masher until smooth.

For gravy for bangers
In a deep pan, heat oil on medium and add onions.
Continue to fry onions until they begin to brown.
Sprinkle flour on onions, stir, then add  red wine, chicken, Worcestershire sauce, salt and pepper.
Continue stirring until sauce thickens. 

Weekly Meal Plan 10/1 - 10/7

Whew...that game was a squeaker...AND the real question is when are the REAL refs coming back?? Sour grapes...I know....

This weekend was pretty low key, but fun! Our cousins were in town for the game and we had a fantastic dinner with them and their friends. We also had a few friends over for the Packer game last night. I was very happy that my friend Katie's husband Pete yells at the t.v. as much as my husband! This is week we don't have a lot on our agenda (I have been trying to slow us down as D-day get closer), but our Doula is coming over on Wednesday! I am also hoping that Ron and I can go see Taken 2 on Friday night- loved the first one.

Here is what is on tap:

Monday: Italian Chicken, Mashed Potatoes and Broccoli (Carry over from last night- we had brats)
Tuesday: Out to Dinner with Workout Guru Eydie at El Serape!
Wednesday: Tatertot Casserole and Green Beans (Our Doula is coming for a visit....I will have Pumpkin Pie Crescents!)
Thursday:  Tacos, Rice and Beans
Friday: Out to Dinner
Saturday: Grilled Beer Brats, Grill Potatoes and Cauliflower
Sunday: Go PACK Go!! Crockpot Hot Beef Sandwiches and Grill Potatoes/ Veggies
Treats: Pumpkin Pie Crescents, Dutch Caramel Apple Pie and Caramel Apple Cider Cookies