We spent the weekend celebrating birthdays, a baptism and enjoyed some beautiful fall weather.  Even when you are a stay at home mom, those long weekends are lovely.

Picked up a bushel of apples at the farmers market this weekend

I’m a little tired from all of our party planning this weekend and needed some menu planning reminders.  Last year my playgroup did an awesome recipe exchange.  I went back to my Recipe email folder to dig out some favorites for our week ahead.

Monday~ C.O.R.N
Tuesday~ Chicken Pierre (thanks Susan!) Green Beans and whole wheat couscous
Wednesday~ Slow Cooker Ribs, Local Corn on the Cob, Cornbread
Thursday~ Hamburgers and Homemade Mac n Cheese with butternut squash hiding inside. (Thanks Cathy!)  See recipe below.
Friday~ American Flatbread Pizza (freebie from Springboard Conference)
Saturday~ potluck dinner with friends, menu still tbd.  We are going to process a bushel of apples though…I see lots of applesauce in our future.

Easy Veggie Mac n Cheese (from Cathy M.)
1 cup uncooked macaroni (I do 1/2 cup whole wheat, 1/2 cup regular)
1 cup (or more) shredded sharp cheddar
1 cup milk (you could use skim but whole tastes much better)
pepper and paprika
1/2 cup cauliflower puree or butternut squash puree (optional, make in advance, I prefer cauliflower)
Preheat oven to 350
Drop macaroni in boiling water, boil 3 minutes
Remove from heat and let stand 10 minutes then drain
Toss macaroni in a bowl with vegetable puree to evenly distribute puree
Layer in a large casserole dish coated with cooking spray:
1/3 macaroni mixture
1/3 cheese
sprinkle pepper and paprika
1/3, 1/3 again until done
Pour milk over layers and bake for 40 minutes until golden brown on top and milk absorbed so not too runny. Let cool a few minutes before serving.

What’s on deck for you this week?

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photo credit: roswellsgirl via photopin cc