Halloween is on it's way! Yay!  I can't say I have any special tradition for our Halloween meal.  My kids are always so excited to go out trick or treating, that they don't pay much attention to what's for dinner.  Generally whatever is quickest to eat is best, in their estimation.  So, for the past several years I've just done pizza.  Easy, quick, everyone likes it, and I can add the greens in with a spinach 'Frankenstein' smoothie on the side.

Here's the menu for the week:
Monday:  Hearty Chicken Vegetable Soup with Golden Sweet Cornbread
Tuesday:  Shepherd's Pie with Green Salad and Orange Slices
Wednesday:  Pizza and 'Frankenstein Smoothie'
Thursday:  Roasted Chicken, Carrot and Sharp Cheddar Gratin and Green Salad
Friday:  Soup and Grilled Cheese Sandwiches
Saturday:  Mom's Night Off!
Sunday:  Extended Family Dinner

Lunches:
Tuna, Crackers, Clementine and Yogurt
Turkey Sandwich, Chips, and Apple Slices
Chili and Cheese sticks (Making tons of Chili for Oktoberfest at Jud's work!)
Leftover Pizza
Quesadillas, Cucumbers and Yogurt

Judson and I just got back from a fabulous trip to Washington DC.  He was asked to present at a Conference out there, and they paid for me to come and hear him.  He was great, and the other presenters were really good as well.  I especially liked hearing Dr. Joseph Mercola, he is a great force for good and is really trying to make a difference in the healthcare industry.
We visited with Jud's brother and his family while we were there.  They live in a beautiful area in Virginia.  The trees were at their peak autumn colors, and the drive out to their countryside home was beautiful.  We loved spending time with them, and enjoying their beautiful home.  We came back home to happy boys, thanks to Jud's mom and dad.  They stayed at our house and the boys played, played played.  A winning trip for all of us!

Back to school, dinner and schedule!
Here's my menu for the week:
Monday:  Lettuce Wraps, Pot Stickers and Rice
Tuesday:  Beef Enchiladas, Mexican Bean Salad, and Chips and Salsa
Wednesday:  Chicken Pot Pie Crumble with Spinach and Kale Salad
Thursday:  Pulled Pork Sandwiches, Cottage Fries and Vegetable Plate
Friday:  Chinese Chicken Salad
Saturday:  Mom's Night off!  :)
Sunday:  Roast, Potatoes, Carrots and Sweet Dinner Rolls

Lunches:
Grilled Cheese Sandwiches, Kale Chips, yogurt, chips
Tuna fish with crackers, orange slices, yogurt drink
Leftovers
Macaroni and Cheese
Turkey Sandwich, Chips, Carrot sticks

As promised last post, I'm going to make an accounting of the Harvest for the year.  You know, I actually get really excited when the garden starts to produce and I know it's time to put up the food.  I did a lot this year, and it was a lot of work, but I'm always so satisfied afterward.  I know exactly where my food came from, that it was grown without chemicals, and that it is nutritious and delicious!  Here's what I figure that I did this year:

24 quarts Tomato Vegetable Soup, 14 pints Salsa, 24 quarts Spaghetti Sauce, 5 quarts Freezer Spaghetti Sauce, 7 quarts Freezer Tomatillo Enchilada Sauce, 24 quarts Pears, 18 quarts Applesauce, 15 quarts Grape Juice, 14 pints Green Beans, 14 quart bags Freezer Green Beans,  14 quarts Apricots,  7 pints Apple Cinnamon Syrup,  freezer strawberry jam from 42 pounds of strawberries,  and several quarts of homegrown popping corn.  Still to come are the beets....

Here's my menu for the week:
Monday:  Crunchy Homemade Chicken Nuggets, Cheesy Risotto and Green Beans
Tuesday:  Tacos Supreme
Wednesday:  Tuna Melt Sandwiches with Chips and a Relish Tray
FALL BREAK!

Lunches:
Grilled Cheese Sandwiches,  Yogurt and Edamame
Meat, Cheese and Spinach Skewers, Chips and Mandarin Oranges
Turkey Wraps, Carrot Sticks, and Goldfish Crackers

I think I'm getting close to the end of the Harvest for the year.  The frost has hit the garden, and it's time to dig up the beets and carrots.  So, I guess that means I'll be doing beets sometime this week.  Right now I've got two 10 -gallon buckets of Concord Grapes in my garage just begging to be juiced!  I LOVE the smell of juicing grapes in my kitchen--can't wait!  So, next week I plan to document the canning/freezing that I've done this year.  More to keep track of what I'm doing and how much my family is going through during the year than anything else.  But I'll also share my recipes if anyone's interested!
Have a happy week!
Here's my menu:
Monday:  Delicious Ham and Potato Soup with Cheese Toasties and Spinach Smoothie
Tuesday:  Spaghetti and Meatballs with Breadsticks and Spinach Salad
Wednesday:  Garlic Alfredo Tilapia with Butternut Squash Risotto and Asparagus
Thursday:  Slow Cooker Chicken Caesar Wraps with Chips and a Relish Tray
Friday:  Macho Nachos
Saturday:  Mom's Night Off!
Sunday:  Ultimate Barbecue Chicken, Napa Cabbage Salad, Sweet Dinner Rolls and Sliced Watermelon

Lunches:
Egg Salad Sandwiches, Chips and Cucumbers
Parmesan Pasta with Chicken, Grapes and Cookie
Chicken Salad Croissants, Apples, Carrot Sticks
Meat and Cheese Skewers, Crackers, Boiled Egg and Grapes
Leftovers