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:
- Grease a 13x9 glass pan
- Place bread into dish
- Wisk eggs
- Add pumpkin pie filling and milk to eggs, mix well
- Pour egg mixture over bread
- Refrigerate overnight
- Place precooked casserole in over
- Turn oven on to 350 degrees
- Cook for 1 hour, or until set in the center
- Serve with syrup, if desired