It's that time again!
Last week's menu got changed up at the last minute. I had two cooked chicken breasts left over from the chicken enchiladas I made for church, so Thursday night we had BBQ Ranch chicken salad. Delicious, but two chicken breasts don't make nearly enough! I also knew I would need room in the refrigerator for Saturday night's dinner so I put off the Taco Soup for this week. Friday night we ate some of the chicken enchiladas from the freezer. And since I didn't make the soup, we picked up supper from Sonic on the way home from the Fall Festival at church. The boys weren't very hungry after eating popcorn and cotton candy. Oh, and add a pickle to Jacob's list.
This week is pretty busy, so the meal plan looks a little boring. Maybe next month I can get back to cooking some different things...
Monday: Taco Soup (I have a meeting tonight, but I figure I can get the soup going early enough and eat some before I leave.)
Tuesday: sandwiches (This is Billy's last night of class!)
Wednesday: left over soup
Thursday: left over soup (Yes, I'm planning on making a lot! Whoever is tired of soup can have a sandwich...)
Friday: pick up something on the way to see my parents for the weekend
Saturday: Out! (We'll be celebrating my mom's and my birthdays. I wonder where we'll go eat...)
Sunday: sandwiches (AWANA night)
For more inspiration, check out other meal plans at I'm an Organizing Junkie!.
Pumpkin Cheesecake Trifle
Since my menu plan for this week isn't very inspiring, how about the dessert I came up with last week for Saturday night's missionary dinner? Pumpkin Cheesecake Trifle. Mmmmm...
I needed to make something quick and easy. The easiest thing I could think of was the Chocolate Trifle I make at several of my shows, but I wanted something more festive. I decided to go with pumpkin and some coordinating pudding flavor. I found cheesecake and knew it would be a hit.
Here's the recipe:
Pumpkin Cheesecake Trifle
1 box Pumpkin Quick Bread mix (+ ingredients listed on box to make bread)
1 pkg. fat-free, sugar-free cheesecake pudding
1 can sweetened condensed milk (You can use the low-fat kind; I probably should have.)
1/2 c. water
1 8-oz. container sugar-free Cool Whip
1 12-oz container sugar-free Cool Whip
pumpkin pie spice
Prepare quick bread as directed on package; cool completely and cut into cubes.
In Classic Batter Bowl, combine pudding mix, sweetened condensed milk, and water using Stainless Whisk. Fold in 8-oz. Cool Whip with Small Mix 'n Scraper until no streaks remain. Refrigerate while bread is baking and cooling.
In Trifle Bowl, layer 1/2 of the pumpkin bread cubes, 1/2 of the cheesecake pudding mixture, and 1/2 of the 12-oz. Cool Whip. Repeat once more; top with a sprinkling of pumpkin pie spice. Refrigerate until ready to serve.
Everyone loved it! I forgot to take a picture of it when I finished making it, but since I'll be making it for a Holiday Open House this weekend, I'll be sure to do it then. I'll post it next week.