MENU PLAN October Week 2

My 8 year old son, Rhett, went on a field trip last week to a local orchard to pick apples and pumpkins.  He came home from school proudly holding  a sugar pumpkin and said, “Look Mom, I found the perfect pumpkin!”  When I asked him if he was going to paint it or carve it,  he just shook his head.  “No, I want you to make  pumpkin stew!”  So, this week we will have “Perfect Pumpkin Stew” with Rhett’s donation of the perfect pumpkin.

If you think pumpkins are just for carving, think again. They are rich in antioxidants, vitamins, and minerals like, alpha-carotene, beta-carotene, fiber, vitamins C and E, potassium, magnesium and pantothenic acid.

MEATLESS MONDAY Vegetarian Shepherds Pie Serve with a Spinach Salad with pomegranate seeds and walnuts

TUESDAY Rhett’s Perfect Pumpkin Stew I am going to adapt this recipe, which I have made many times, to pumpkin stew.  Instead of the squash substitute fresh sugar pumpkin.   Serve over brown rice with a mixed greens salad.

WEDNESDAY Mom’s Turkey Meatloaf, Broccoli with Toasted Garlic and Whipped Sweet Potatoes.I like this recipe because it uses oats instead of bread crumbs.  I will use ketchup without corn syrup.  I also substitute a little chicken stock for the milk.

THURSDAY Apple and Fennel Roasted Pork Tenderloin serve with Broccoli Rabe and Quinoa

FRIDAY Honey Ginger Glazed Salmon with Arugala Salad serve with Brown Rice