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Hello to the wonderful month of October. 😉 Truly, it’s one of the best months, am I right? I’ve got a lot of great recipes in store for you this week!
Table of Contents
- EASY CHICKEN PEAR and ARUGALA FLAT BREAD SANDWICH
- SKILLET SWEET and SOUR PORK
- COCONUT RICE
- SKILLET GROUND BEEF ENCHILADAS
- CHUNKY GUACAMOLE and CHIPS and SALSA
- CLASSIC CLAM CHOWDER
- FABULOUS FRENCH BREAD
- APPLE BACON and SWISS SALAD with CREAMY POPPYSEED DRESSING
- SIMPLE FRENCH BREAD PIZZA
- NO KNEAD CINNAMON RAISIN BREAD with MAPLE BUTTER
- MEDITERRANEAN FRITTATA
- GRILLED SMOKEY ROSEMARY CHICKEN
- LOADED MASHED POTATO CASSEROLE
- SIMPLE GREEN BEANS with PARMESAN and LEMON PEPPER
- ORANGE and LEMON JELLO SALAD
- APPLESAUCE SPICED CAKE with BROWN SUGAR ICING
EASY CHICKEN PEAR and ARUGALA FLAT BREAD SANDWICH
SKILLET SWEET and SOUR PORK
COCONUT RICE
SKILLET GROUND BEEF ENCHILADAS
CHUNKY GUACAMOLE and CHIPS and SALSA
CLASSIC CLAM CHOWDER
FABULOUS FRENCH BREAD
APPLE BACON and SWISS SALAD with CREAMY POPPYSEED DRESSING
SIMPLE FRENCH BREAD PIZZA
You can use the leftover French bread from yesterday’s dinner. Leftover salad would go great with this, too.
NO KNEAD CINNAMON RAISIN BREAD with MAPLE BUTTER
MEDITERRANEAN FRITTATA
GRILLED SMOKEY ROSEMARY CHICKEN
LOADED MASHED POTATO CASSEROLE
SIMPLE GREEN BEANS with PARMESAN and LEMON PEPPER
ORANGE and LEMON JELLO SALAD
The suggestion "You can use the leftover French bread from yesterday’s dinner." makes the chowder-to-pizza sequence practical. Would you set aside part of the loaf before serving dinner, or does slightly dried-out bread make a better pizza base the next day? As a brief side note, I work on Invosmith, an invoicing tool for people who bill for their work.