6 Day Menu Plan: Week 6  Fall II

This week on the Menu we have:

beef burgundyBoeuf Bourguignon

chicken soupChicken Barley Soup

apple crispApple Crisp

Weekly Shopping List 

        Apples, walnuts, sweet potatoes and squash!  All great fall produce; all great sources of vitamins.  Save the neck of the butternut squash for Day 5.  We're starting to use frozen spinach.... If you can, buy a large bag that has 'balls' or squares of spinach with no sauce or butter added.  We have leftovers this week.  Easy.
Note:  If you don't normally use chicken and/or beef bases, either powdered or syrup, you might want to add them to your pantry for the winter.  They come in handy for adding flavors to soups, etc.
   Bon Appétit!

Day 1:  Shrimp in Garlic Butter over Pasta
Apple and Walnut Salad

Day 2:  Boeuf Bourguignon
Mashed Potatoes with Caramelized Onions
Butternut Squash with Shallots

Day 3:   Chicken and Barley Soup with
Homemade Chicken Stock
Individual Apple Crisps

Day 4:  Braised Beef and Mushroom Pasta
Fried Butternut Squash

Day 5:  Pork Chops with Tomatoes and Sage
Brown Rice with Sautéed Onions
Butternut Squash with Bacon and Sage

Day 6:  Turkey Cutlets with Mustard Crust
Sweet Potato Chips
Mock Spinach Soufflé