This post may contain affiliate links. Please read our disclosure policy.
Hello dear reader and welcome to the last Menu Plan for January. Yes, you read that right. We’ve made it through 3 weeks of January…one to go, my friends. One to go. That just feels so good to write. 😉
I’ve got a great lineup for you this week, with some cozy food, perfect for winter!
Enjoy!
Table of Contents
- THREE BEAN CHILI
- BUTTERMILK CORN BREAD
- CLASSIC COBB SALAD (build your own) and leftover Corn Bread
- PEPPERONI and CHEESE PASTA SKILLET
- BAKED ZUCCHINI with MOZZARELLA
- CHICKEN POPPYSEED CASSEROLE
- PEAR and PECAN SALAD with MAPLE DRESSING
- LEMON POPPYSEED WAFFLES with LEMON BUTTER SYRUP
- SIMPLE SKILLET BREAKFAST POTATOES
- BUTTER CREAM PORK CHIP BITES
- ROASTED CARROTS, ONIONS and PARSNIPS
- WILD RICE MEDLEY
- EASY NO-KNEAD PEASANT BREAD
- SUPER SOFT SWIG SUGAR COOKIES
THREE BEAN CHILI
BUTTERMILK CORN BREAD
CLASSIC COBB SALAD (build your own) and leftover Corn Bread
I’ve been making this as a main course salad lately, and just setting all the ingredients out in bowls on the counter and letting my family build their own. It’s a great way to “clean out the fridge” by using up any leftover veggies you have. So good!
PEPPERONI and CHEESE PASTA SKILLET
BAKED ZUCCHINI with MOZZARELLA
CHICKEN POPPYSEED CASSEROLE
PEAR and PECAN SALAD with MAPLE DRESSING
LEMON POPPYSEED WAFFLES with LEMON BUTTER SYRUP
SIMPLE SKILLET BREAKFAST POTATOES
BUTTER CREAM PORK CHIP BITES
ROASTED CARROTS, ONIONS and PARSNIPS
WILD RICE MEDLEY
EASY NO-KNEAD PEASANT BREAD
