Meal Plan Monday October 31st, 2011

Homemade Green Tomato Sauce

Crock Pot Turkey White Bean Pumpkin Chili

Tomato Italian Soup and Grilled Cheese


Garbanzo Beans and Quinoa

Tortilla Soup


Black Bean Enchilada Casserole


Green Spaghetti with Homemade Green Tomato Sauce

Fricase de Pollo con Papas

Butternut Squash Mac n' Cheese

• 2 cup butternut squash, diced
• 2 tablespoons veggie broth
• 1 1/2 tablespoon butter
• 1 1/2 tablespoon Gluten Free flour
• pinches salt, pepper, and garlic
• 3/4 cup milk
• 1 1/2 cup cheddar cheese
• 2 cups broccoli (or other veggie)
• GF bread crumbs (I have some made out of GF pumpkin bread, yum!)
• pasta

Instructions

1. Bring a pot of water to a boil and add butternut squash. Cook until squash is softened and drained. Place in a food processor, add broth, and pulse until mixture is smooth. Set aside.
2. Prepare pasta, drain and set aside.
3. In a pan, heat butter over medium-low heat until melted. Whisk in flour and let cook for 1-2 minutes. Whisk in milk, butternut squash, salt, pepper, and garlic. Continue to whisk until the mixture begins to thicken (1-2 more minutes). Once thickened, remove from the burner and mix in cheese, continuing to whisk until melted (if the sauce seems too thick, add a little more milk.) Stir into pasta. Toss with broccoli (or chosen veggie), move to oven safe dish. Top with bread crumbs, broil until top browns.

What's for dinner this week at your house?  Find other great menu plans at Organizing Junkie.