October 28th Menu

Are you sick of butternut squash yet?  I hope not!  This week’s menu starts off with a Butternut Mac and Cheese that was delicious! 

I served it as a side dish for a family dinner and there wasn’t a bit left!  While this was delicious, my favorite meal of the week was the one I just ate.  

Pork chops stuffed with sundried tomatoes, spinach, and a goat cheese/ricotta mixture.  I made the cheese mixture the night before (while I was heating up leftovers) and so the prep was literally five minutes before they were in the pan.  My chops were really thick so I cooked them for about 6 minutes per side and then finished them off for about 15 minutes in the oven.  Perfect!  I have gotten a few requests for Thanksgiving recipes, so first up are: Crispy Oven Roasted Brussel Sprouts, and Broccoli Bake.  


Menu 10-28

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