Menu Planning Monday

It's already Monday again! We're getting ready for hosting our first Thanksgiving/major meal for the in-laws! It's exciting and crazy all at the same time. Really, I used to be a terrible cook. Horrible, really.

Here's Our Plan for the Week (with all meals for Thursday-Saturday for our weekend guests):
Monday:
Grilled Cheese - R. works late this week, so it's just me!

Tuesday:
Spaghetti - Just me, again

Wednesday:
Taco Night for both of us!

Thursday:
Breakfast - Pumpkin Pie French Toast*
Lunch - Deli Sandwiches
Dinner - Turkey, Mashed Potatoes, Green Bean Casserole, Steamed Carrots, Cinnamon Jello, Crescent Rolls, Pies (which my mother-in-law is so graciously bringing from 3 states away!)

Friday:
Breakfast - Scrambled Eggs with Ham, Cheese, and Potatoes mixed in (for those not shopping!)
Lunch - Turkey Sandwiches
Dinner - Beef Stroganoff with Peas

Saturday:
Breakfast - Cinnamon Rolls
Lunch - Grilled Cheese and Tomato Soup
Dinner - Crock Pot French Dip with Fries and Veggies



Pumpkin Pie French Toast Casserole
I'm not sure where I originally found this, but I've seen a few versions and have adapted it to what is easiest/we like best

Ingredients:
French Bread (can be whatever you have on hand) cubed
1 small can of pumpkin pie filling (the premade stuff with all of the spices added), 12 ounce I believe
6 eggs
2 cups of milk (give or take)

Directions:

The night before:

1. Grease a 13x9 glass pan
2. Place bread into dish
3. Wisk eggs
4. Add pumpkin pie filling and milk to eggs, mix well
5. Pour egg mixture over bread
6. Refrigerate overnight

The next morning:

1. Place precooked casserole in over
2. Turn oven on to 350 degrees
3. Cook for 1 hour, or until set in the center
   
4. Serve with syrup, if desired