This Week's Menu {September 15-21}

This past weekend, the hubby and I were on a mini vacation and the kids stayed with Mimi and Grandad, so last week I didn't have to plan weekend meals, which was really nice!

This week it is supposed to be stay cool through Monday and then get into the 70s for the rest of the week.  So we are starting off our weekly meal plan with soup.  I love soup, especially on chilly days and all through the winter.  There's just something special about soup on a cold day.  Yum!

Monday - Cheesy Potato Soup

Tuesday - Breakfast for Dinner (Zucchini Bread Baked Oatmeal, Eggs & Turkey Bacon)

Wednesday - Broccoli Cheese Stuffed Potatoes with Raw Tuscan Kale Salad and Sauteed Zucchini

Thursday - Couscous Black Bean Salad with Cheese Quesadillas

Friday - Chipotle Turkey Burgers with PW's Kale Pasta Salad and Sauteed Zucchini

Saturday - Zucchini Fritters with leftover Kale Pasta Salad

Sunday - Quinoa Enchilada Casserole

Monday's soup will be a bit of an experiment.  (Wish me luck!)  I'm going to use regular Velveeta cheese, but instead of milk or cream, I'm going to attempt to use a cashew cream to keep the soup healthy.  I read on a message board that simmering the cashews for 15-20 works better for a cream than soaking them for hours, so I'll be trying that.  If it works, I will post the recipe next week!  

I'll also continue using as much garden produce as possible this week.  It's starting to get cold, so I'd like to use as much as we can while it's fresh, but the we'll can or freeze whatever we can to get us through the winter.   

**Linking up at I'm an Organizing Junkie for Meal Plan Monday**