October Meal Plan

It’s coming down to the wire.  I’m trying to get the freezer fully stocked…and trying to make plans for baby’s arrival in mid-November!

Here’s the plan for October:

28- Lemon Chicken
29- Tomato and Olive Pizza
30- Grilled Tilapia
1- A1 Beef Stew (Double for the Freezer!)
2- Chicken Posole
3- Breakfast for Dinner
4- Grill

5- Beefy Mac Soup
6- Cranberry BBQ Chicken
7- Beef Roast with Garden Carrots
8- Baked Chicken Fingers (Double for the Freezer!)
9- Out for Dinner
10- Spaghetti
11- Sandwiches or Leftovers

12- Beef Fajita Salad (Using leftover beef from beef roast and green peppers from the garden)
13- Crockpot SPECIAL!!!
14- Steak and Salad
15- Sweet and Sour Chicken (Double for the Freezer!)
16- Waffles and Fruit
17- Spaghetti
18- Preschool Cookout

19- Bachelor Stew (Recipe idea from Kristie!)
20- Baked Italian Chicken
21- Black Eyed Pea Casserole (Recipe from Jeannine!)
22- Taco Mac (Double for the Freezer!)
23- Breakfast Tacos
24- Soup (Any suggestions???)
25- Leftovers or Sandwiches

26- Beef and Black Bean Burritos (Recipe from Lisa!)
27- Balsamic Chicken with Carmelized Onions
28- French Toast with Fruit
29- Mexican UnStuffed Shells
30- Rice and Beans
31- Spaghetti
1- Leftovers or Sandwiches

And then just 2 weeks until baby arrives!!!


  1. says

    Your monthly meal plan looks great! I’d love to try your tomato and olive pizza but I am the only olive lover in my family. Sigh.

    Good for you on freezing extra meals for after baby’s arrival! We had friends do that after the last two children and it was such a blessing to have those when neither hubby nor I had the energy to cook.

  2. Angie says

    I just made a Broccoli Chowder the other night for our first semi-cool night here in CA. Here’s the recipe in case you’re interested.

    4 cups small broccoli forets
    2 med. potatoes, diced
    1 1/2 cups water
    2 medium carrots, thinly sliced
    1 large onion, chopped
    1 celery rib, finely chopped
    4 cups milk, divided (or use the product that works for your family)
    2 tsp chicken bouillon granules
    1 tsp worcestershire sauce
    3/4 tsp salt
    1/2 tsp pepper
    1/3 cup flour
    In a large saucepan, combine the first six ingredients. Bring to a boil, reduce heat. simmer for 8-10 minutes until vege’s are tender. Add 3 cups of milk and bouillon, worcestershire sauce, salt and pepper.
    In a small bowl, combine flour and remaining milk until smooth, gradually stir into soup. Cook and stir for 2 minutes or until thickened. Enjoy!!
    Hope you like it, serve it with some rolls or a salad and it would be a great fall dinner.

  3. Mandi says

    You should try the Potato Bacon Cheddar (can’t remember the order) or Taco soup in the Vitamix. We love them! Some of our favorites. Although they both use cheese so I’m not sure if that would work for you.

  4. Amanda Carmen says

    I have a great recipe for a tomato and white bean curry soup. The curry isn’t too strong, and my kids DEVOURED it. It was super delicious, and I adapted it for my crock, and just cooked it all day instead of on the stove. Email me if you want the recipe!!

      • Amanda Carmen says


        Sure Jenelle – I typed it out for Erin so this is just a copy/paste! I hope you enjoy as much as we did!!
        I got this recipe from June/July 2009 Cooking Pleasures Mag, and adapted it, but I will give you the original recipe since their credit is due!!

        Curried Tomato and White Bean Soup
        1 T olive oil
        1 C chopped onions
        1 T curry powder
        3/4 teaspoon ground ginger
        2 (15oz) cans white beans (northern/navy), drained, rinsed
        1 28oz can diced tomatoes, undrained
        1 3/4 C water

        1)Heat large saucepan over medium heat until hot, add oil and onions; cook 5 minutes or until onions are tender.
        2) Stir in curry powder and ginger; cook briefly. Stir in beans, tomatoes and water, bring to boil, reduce heat to low, simmer 15 minutes.
        I adapted mine for my crockpot. I cooked the oil and onions and curry powder in the crock for about an hour. Then I added all the other ingredients. I also doubled the recipe for my family size (2 adults, and 4 kids), and I used my own soaked beans. It is so simple and so delicious. I thought it would be too spicy for my kids (ages, 2, 4, 6 and 8!), but they all loved it. I hope you enjoy! =)

  5. Amy says

    How about White Bean Chicken Chili for your soup night. It’s very hearty, freezes well, and is inexpensive if you use your stock of chicken breast. It pairs well with cheese quesadillas or corn muffins.

    1 pound dried great northern beans (or navy beans)
    2 pounds boneless chicken breast
    2 medium onions, chopped
    2 4-ounce cans of chopped green chilies
    4 garlic cloves, minced
    1 tablespoon olive oil
    6 cups chicken stock (or canned broth)
    2 teaspoon ground cumin
    1 1/2 teaspoon dried oregano (crumbled)
    1/4 teaspoon cayenne pepper
    1/4 teaspoon ground cloves
    3 cups shredded cheddar cheese
    Soak beans in cold water overnight. Simmer chicken in a large pot for about 15 minutes. Drain, cool, remove skin and cube. Heat oil in the same pot over medium high heat and saute onions until translucent. Stir in garlic, chilies, cumin, oregano, cloves and cayenne. Saute for 2 minutes. Drain beans and add to the pot with stock. Bring to a boil and reduce heat. Simmer about 2 hours until beans are tender. Stir occasionally. Add chicken and cheese. Season with salt and pepper. Garnish with chopped sweet red peppers.

  6. says

    I wish I’d seen your freezer list before my baby arrived – I had a pretty well stocked freezer, but some of your choices sound especially yummy! :) I am doing a no spend month in October, so I knew I needed to stop by and find some menu planning inspiration!

    If you like pumpkin soup, you might like the pumpkin black bean soup I’ll be posting (probably tomorrow?) courtesy of Rachel Ray with a few tweaks – great for cooking with kids, too.

  7. Maya says

    Well here’s another soup for you 😉
    We love it and is simple and cheap.

    Chicken and Rice soup

    1 or 2 chicken breast, diced (uncooked or cooked)
    8 cups of chicken broth ( made mine with water and bouillon granules)
    1/2 onion, diced (used onion powder lastime bc no onion)
    1 cup rice, uncooked (can use mixture of white and brown, just cook longer)
    2 carrots and/or 2 celery ribs, sliced

    Bring the broth to a boil. Add the diced chicken, simmer for 10 minutes to cook. Add onion, rice, and vegetables. Bring to a boil, reduce heat and simmer for 25 minutes till rice is tender.
    serves 6
    There are 4 of us: my husband, me and 2 boys aged 1 and 3; we ate the soup and biscuits for 2 meals with a little still leftover (my lunch tomorrow I hope!)
    (I usually end up adding about 1 cup of water to the leftovers to think out)

    • Maya says

      @Maya, I meant to add that I have frozen it without the rice and just taped a bag of 1 cup uncooked rice to the tupperware, then thawed and added rice on cooking day.

  8. says

    I linked up a soup recipe in the $5 Dinner Challenge. Also Life As Mom is having a Soup Meme today (Thurs). Soup is the best! Your menu looks great. I just realized last night at about 8 p.m. that today was the 1st. and I don’t have my monthly menu plan ready to post, oops. Thanks for some great ideas!

    • Rochelle says

      @Rochelle, Actually, I should clear that up a little, the link on this blog works, it’s the link that actually should display the baked chicken fingers recipe that isn’t working. Very interested in that!

  9. Sam says

    How about Lentil soup? It’s a great soup, and there will be plenty for you to put in the freezer.
    16 oz bag of lentils
    16 oz carrots diced
    4 stalks of celery (more or less if you prefer)
    1 onion chopped
    1 can diced tomatoes
    Add your preferred spices and there you go.

    My husband always likes soup with pasta, so we normally cook up a soup pasta to go with it. I hope you or any of the readers will try it. I love it.

  10. says

    What about a Cheesy Potato soup for the 24th?

    I’ve been looking for a recipe for it ever since I was a kid. My family’s favorite restaurant Empire in Urbana, OH (later renamed Traditions, then later sold, torn down and now a funeral home is there LOL) had the best potato soup and it’s what I looked forward to after church on Sundays. Later in life I discovered Bob Evan’s version and only a month ago Panera Bread’s take on it. I still can’t find a version to match Empire‘s though.

  11. Linda says

    You asked for a soup recipe for October 24th, this is one my Grandma gave me and she lived through the depression. After I had dinner with her one night, we were clearing the table and there was only a little of the vegetables we ate left. As I went to dispose of them she said “hey, hey what are you doin with that?” I replied, “Throwing it away there is not enough left for anyone.” “Who says”, she replied. I gave her my look all teenagers give someone older. She goes to her freezer pulls out a tupperware bowl, opens it pours in the little bit of vegetables with others that already previously been frozen. She looked at me and said “When the container gets full you can come back over and have soup with me.” Which she did, and which I did. It was the best homemade vegetable soup I ever had. When I make it for my family, I think of her and thank her for all her wisdom! Here is her recipe, I do it in the crocpot.
    2 lbs of stewing meat
    2 bay leaves
    Chopped onion, diced
    Chopped celery, sliced
    2-3 potatoes, diced
    2 8oz cans tomato sauce
    Frozen leftover vegetables
    salt and pepper to taste
    2 beef bouillion cubes dissolved in 2 Cups of water
    Combine all ingredients except potatoes in slow cooker, add bouillion water to fill pot.
    Cover and cook on low 6-8 hours.
    Add potatoes last hour of cooking, stir in after adding.

  12. says

    I love Thai Carrot soup. Easy, cheap and I always double it. It freezes great. Gets a little spicier over time, so keep that in mind when adding curry. I have the recipe on my site. I have no idea where the recipe came from originally. I got it from my MIL a few years ago and she lives in Australia.


    Veggie chili is always a good one too. :)

    Good luck.

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