Menu Plan for Fall II: Week 5, Day 4


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Meat Loaf with Mushroom Sauce
Roasted Potatoes and Butternut Squash

Cooking time: 40 minutes for menu          Cooking schedule: see below for instructions

     Leftover meat loaf and roasted potatoes and squash - dinner with minimal effort to start the week.

Meat Loaf with Creamy Mushroom Sauce

Total time: 20 minutes
Slied Meat Loaf



Roasted Potatoes and Butternut Squash

Total time: 40 minutes
    In the winter I do these in the oven; in summer on the grill. Either way, roasted/grilled vegetables are delicious, and, cooked with a minimum of fat, very healthy.

Roasted Potatoes and Butternut Squash Ingredients:


Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for chunks and smaller pieces.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking sheet, large bowl, pans / dishes for
meat loaf and sauce
Turn oven on, 400F (200C)
Mix oil, vinegar, salt in bowl
Cut squash, add to bowl
Cut potatoes, add to bowl
Mix well, spread on baking sheet, put in oven

Remove meat loaf and sauce from fridge
Put meat loaf in baking dish, cover, set aside
Put sauce in saucepan, cover, set aside
            15 minute break
Stir potatoes / butternut squash
Put meat loaf in oven to reheat
            15 minute break
Reheat sauce
Remove potatoes, squash
Remove meat loaf, slice, serve

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