Menu choices for November

[rodentraiser]

I have a bunch this month.

Ham and Potato Casserole
Slow Cooker Ham Dinner
Brown Sugar Pork Chops
Pork Chops with Blue Cheese Sauce
Blue Cheese Crusted Steak (as long as I'm getting the crumbles, may as well use them up)
Plum Sauce Glazed Chicken Breast
Chicken Cordon Bleu Rollups
Creamy Skillet Chicken with Bacon
Crockpot Crack Chicken
Slow Cooker Caesar Chicken
Baked Teriyaki Chicken
Hoisin Sauce Baked Chicken
Slow Cooker BBQ Chicken Legs
Roast Pork Loin with Potatoes
Hamburger Casserole

Plus a few others and some from last month that I didn't get around to making. Yeah, lots of chicken. But I space it out.

 

[taxlady]

I'm sure I have already added a few things to November's menu plan, but I don't remember at the moment.

 

[pepperhead212]

I don't really have any menus drawn up, but I know a lot of dishes will have a bunch of those greens and kohlrabi I'm growing.

 

[Aunt Bea]

November has always been about meals that allowed me to squeeze the grocery budget for a few extra dollars to splurge on Thanksgiving and Christmas.

Cabbage, potatoes, onions, carrots, apples, are usually good values.

Haluski or fried cabbage with egg noodles and onions is a good skillet meal.

 

[blissful]

We make more warm foods in November.
Soups
Stews
Stir fries (or steamed) and glazed.

We plan to try frozen vegetable dumplings, there were 4 kinds at our local grocery store that we want to try, they'll be part of a bigger dish w/grains beans, and other vegetables. Vegetable eggrolls, and filled steamed buns.

We use a lot of the onions, peppers, and tomatoes from the garden, or home canned or frozen. Fresh potatoes are now on sale here for $0.99/5 lbs, so we'll stock up and have potato dishes-air fried, baked, mashed, potato puffs and mushroom potato patties.

We like variety, so we look for other vegetables to make different dishes.
We'll probably get some odd root vegetables for sides, like honey cinnamon glazed squash, balsamic honey glazed brussel sprouts, parsnips, rutabaga, beets-maybe golden, purple interior yams/sweet potatoes.

 

[pseudotsuga]

In November (and all through the winter, really) I like to roast a chicken on the weekend and have a meal with mashed potatoes and gravy. Or if I'm feeling ambitious I will make perogies to go with that meal -- I like perogies with gravy. I usually just do a mashed potatoes and cheddar cheese filling for the perogies.

Then I'll make stock with the chicken bones and make some kind of soup or stew the next day. If I buy that chicken then it is essentially 2 dinners that I don't have to think about that week.