Weekly Menus 10/4-10/9

So excited to finally have the menus on the website, instead of via pdf!  They should print out just fine and I’ve attached the shopping list as a pdf, so it will also easily print, also.  

I have also cut the list to 5 meals, 1 dessert and 1 “other item”.  I was getting really behind, because of leftovers or a trip out to dinner and wasn’t able to make 7 a week.  Should you ever need another meal to fit it, head over to my pinterest “Eat” board.  I pin all my good ideas there and you’re bound to find something you like.  

I encourage comments, pins, etc, its the way I’ll get more readers, so for every pin or comment (screen shot it and email, facebook, etc) I’ll send you something fun!  This week, because I’m already in Thanksgiving mode, I’ve picked these awesome drink markers!  I’m sending out these to the first 5 people who comment :).  For each pin, you’ll be entered in to a drawing for one of these guys too.  I’ll draw on the 29th of October.  

As always, thanks for being supportive and awesome!


10-25 Shopping List

Turkey Farro Salad with Candied Chickpeas
Serves 8
Write a review
  1. 1 cup dried chickpeas (garbanzo beans)
  2. 1/4 cup packed brown sugar
  3. 1/2 cup olive oil
  4. 1 1/2 teaspoons salt
  5. 1/2 teaspoon ground black pepper
  6. 1 teaspoon poultry seasoning
  7. 2 turkey tenderloins (1 pound total)
  8. 1/2 cup uncooked farro
  9. 1 1/2 cups reduced-sodium chicken broth
  10. 3 tablespoons sherry vinegar
  11. 1 large Gala, Braeburn, or Honeycrisp apple, cored and thinly sliced
  12. 1 6 ounce package mixed salad greens
  13. 2 romaine hearts, chopped (8 cups)
  14. 3 clementines, peeled and cut up
  15. 2 tablespoons dried cranberries
  16. 1 ounce high-quality blue cheese, crumbled (1/4 cup)
  1. Rinse chickpeas. In a large saucepan or Dutch oven combine chickpeas and 4 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or place chickpeas and water in pan. Cover and let soak in the refrigerator overnight.)
  2. Drain and rinse chickpeas and return to pan. Add fresh water to cover by 1 inch. Bring to boiling. Reduce heat; cover and simmer for 1 1/2 hours or until chickpeas are very tender, stirring occasionally.
  3. Preheat oven to 325 degrees F. Drain and rinse beans, then spread on a kitchen towel to dry thoroughly. Line a shallow baking pan with parchment paper and spread beans in a single layer in pan. Sprinkle with brown sugar, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; stir to coat beans evenly. Roast for 50 minutes or until amber colored, stirring twice for even browning. Remove and cool in pan.
  4. Sprinkle poultry seasoning and 1/2 teaspoon salt over turkey. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and add turkey. Cook for 30 to 35 minutes or until done (165 degrees F), turning occasionally to brown evenly.
  5. Meanwhile, in a medium saucepan bring farro and broth to boiling. Reduce heat; cover and simmer for 30 minutes or until tender but chewy. Drain off any liquid; cool.
  6. Pour vinegar into a large bowl. Whisk in remaining 6 tablespoons oil in a thin, steady stream until blended and thickened. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer turkey to dressing in bowl and toss to coat. Cool 5 minutes. Remove turkey to a cutting board and slice, reserving dressing in bowl.
  7. Add apples, greens, and romaine to dressing; toss to coat. Transfer salad to a platter or plates. Arrange turkey, farro, and chickpeas over greens. Top with clementines, cranberries, and cheese.
  1. To use canned beans, skip step 1. Drain and rinse 2 15-ounce cans chickpeas; pat dry and continue as directed in step 2.
  2. I know it makes a lot, but Chris and I took it to lunch the next day too!
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Reuben Sandwiches with Chips and a Pickle
Serves 4
This is Ethan's favourite dinner and with Octoberfests in full swing, it didn't seem like a bad idea to me either!
Write a review
  1. 8 slices rye bread
  2. ½ cup Mayonaise
  3. ¼ cup Ketchup
  4. 2 tbsp Dill Relish
  5. 1 (16 ounce) can sauerkraut, drained
  6. 8 slices Swiss cheese
  7. 1 lb. Pastrami
  8. 4 tbsp Butter
  9. 1 jar of pickles
  10. 1 bag of chips
  1. Combine mayonnaise, ketchup and dill relish together to make dressing. Spread each slice of bread dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread butter on the outsides of each sandwich.
  2. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted. Serve with chips and a pickle.
  1. I don't put sauerkraut on the boys sandwiches. The love everything else!
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Chicken and Sausage White Bean Pot
Serves 5
This was by far my favourite meal this week and the family agreed too. It's time consuming and you have to soak the beans overnight, but it's soo worth it!
Write a review
  1. ½ lb Navy Beans
  2. 4 oz Bacon or Pancetta
  3. 6 oz Smoked Sausage
  4. 1 lb Chicken Peices (thighs or legs)
  5. ½ tsp Salt
  6. ½ tsp Pepper
  7. 1 Onion, diced
  8. 2 Carrots, diced
  9. 2 Stalks of Celery, diced
  10. 2 Cloves Garlic
  11. 4 Cups Chicken Broth
  12. 2 tbsp Tomato Paste
  13. 4 sprigs of Thyme
  1. Rinse beans. In a 4-quart pot or Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or, place beans and water in pan. Cover and let soak in the refrigerator overnight.) Drain and rinse beans.
  2. Cook bacon or pancetta in an 8-quart Dutch oven over medium heat for 8 minutes or until crisp. Remove to a large bowl with a slotted spoon. Add whole sausage to Dutch oven; cook for 6 minutes or until browned, turning occasionally. Add to bowl with bacon. Season chicken all over with salt and pepper. Add to Dutch oven; cook for 8 minutes over medium-high heat until well-browned, turning occasionally. Remove to bowl with bacon and sausage; set aside.
  3. Add onions, carrots, and celery to Dutch oven and cook for 8 minutes or until golden, stirring occasionally. Add garlic and cook and stir for 1 minute. Stir in broth, tomato paste, drained beans, parsley sprigs, and bay leaves. Bring to boiling; reduce heat to medium and put chicken, sausage and bacon back in the pot and simmer, uncovered, for 40 to 45 minutes or until beans are almost tender, stirring occasionally. Serve with crusty French bread.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/

Tortellini Bake
Serves 6
This was one of the easiest things I've ever made other than a grilled cheese sandwich and the boys ate it up faster than had I made those for dinner! I also cleaned the kitchen while it was cooking! My favourite type of meal.
Write a review
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
  1. 1 9oz package of frozen tortellini, in your favorite flavor.
  2. 1 to 1½ C of shredded mozzarella cheese
  3. 2-3 tbsp. grated parmesan cheese
  4. 1-2 C spaghetti sauce in your favourite brand
  5. 1 Loaf French bread
  6. Lettuce, 1 head
  7. Cherry Tomatoes, 1 cup
  8. Your choice of dressing
  1. Place frozen tortellini in a 1 1/2 quart baking dish. I used one of my corning ware dishes. Pour jar of sauce right over and mix. Top with shredded mozzarella cheese and parmesan cheese.
  2. Bake at 350 for 20-30 minutes. During the last couple of minutes, turn on your broiler so the cheese gets slightly browned.
  3. Wrap store bought French loaf in foil and place in the oven for the last 10 minutes of your oven time.
  4. While you’re waiting for your tortellini and bread to be finished, chop lettuce and throw in a bowl with cherry tomatoes.
  5. Serve all together and enjoy the ease of little clean up and happy children :).
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Roast Chicken and Veggies
Write a review
  1. 1 whole chicken
  2. 1 tbsp salt, divided
  3. 1 tbsp tsp pepper, divided
  4. 1 tbsp garlic powder, divided
  5. 4 medium potatoes, cut into 1/4" chunks
  6. 1 bag of brussel sprouts, ends cut off
  7. 3 medium carrots, cut into 1/4" chunks or 1 cup of baby carrots
  8. 5 garlic cloves
  9. 4 red onions, cut into 1/4" chunks
  10. 1/2 lemon
  11. thyme
  12. 1/4 cup (1/2 a stick) butter
  13. 1/2 cup chicken stock
  1. Preheat your oven to 400 F. Season the chicken generously with the salt, pepper and garlic. Save half for the veggies. Place a half a sliced lemon, a few thyme sprigs (you can also add a few bruised garlic cloves) in the cavity of the chicken and put chicken in roasting tin with rack. Lift up the skin on the breast and smear the meat with 1 tsp of butter. Place cut veggies around the chicken on the roasting tin. Cut 1/2" cubes and place on skin of chicken and vegetables. Pour chicken broth in bottom of the roasting tin.
  2. Place the roasting tin in the middle of a preheated oven for about 45 minutes.
  3. After 45 minutes, take the tin out, lower the oven to 375 F, mix the veggies up and and spoon some of the juices over the chicken and veggies.
  4. Place the roasting tin back in the oven for 30 to 45 minutes, until the chicken and vegetables are thoroughly cooked and the chicken is beautifully crispy, golden brown.
For Gravy
  1. 1/4 cup drippings from the roast chicken
  2. 2 1/2 tablespoons all-purpose flour
  3. 2 cups cold chicken stock, or more if needed
  4. salt and ground black pepper, to taste
  5. Mix tbsp of drippings, (reserve the rest) and 2 tbsp flour together and whisk until smooth. Place roux over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  6. Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
  7. Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Little Monster Cookies
Yields 25
The cookies are so good. The boys finished them off within a few days, forgoing the standard piece of candy for dessert, which doesn't happen very often :).
Write a review
Cook Time
10 min
Cook Time
10 min
  1. 1/2 cup (1 stick) salted butter, softened
  2. 1/2 cup packed light brown sugar
  3. 1/4 cup sugar
  4. 3/4 cup creamy peanut butter
  5. 1 large egg
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1 and 1/4 cups all purpose flour
  9. 1/2 cup quick oats
  10. 3/4 cup M&Ms (any size or variety)
  11. 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 350 F degrees. Line a baking sheet with parchment paper or silicone baking mat.
  2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
  3. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Slightly press down the cookies with the back of a spoon, since the cookies only slightly spread in the oven. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I too mine out at 9 minutes, which is recommended. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Pumpkin Waffles with Cinnamon Syrup
Yields 7
These were perfect for a Sunday breakfast!
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 2 1/2 cups all-purpose flour
  2. 2 tsp baking powder
  3. 3/4 tsp baking soda
  4. 3/4 tsp salt
  5. 1 1/2 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/4 tsp ground nutmeg
  8. 4 large eggs, yolks and whites separated
  9. 1 pinch cream of tartar
  10. 5 Tbsp granulated sugar, divided
  11. 1 cup milk
  12. 1 cup buttermilk
  13. 1/4 cup canola oil
  14. 1 cup canned pumpkin puree
  15. 1 tsp vanilla extract
  16. Vegetable oil cooking spray
  17. Your choice of syrup
  18. Cinnamon
  1. Preheat oven to 225 degrees and preheat a waffle iron to medium heat.
  2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
  3. In a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
  4. In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 tablespoons of granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lighlty and evenly with cooking spray then pour batter into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter.
  5. While your waiting for the waffles to be done, pour 1 cup of syrup in a measuring cup, add 1 tbsp syrup and warm in the microwave for 1 minute. Stir well.
  6. Pour warmed syrup over each waffle and enjoy.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/