Monday, November 16, 2020

Master List and Menu Plan Monday - November 16, 2020

Good morning, Dear Ones! Happy Monday! 💗

Election results are still being tabulated, the United States of America is in chaos, and her citizens (and people around the globe) are in a complete uproar, but I stand firm on my faith in God and have no doubt that everything will get sorted out soon enough and that we are all in for some HUGE surprises! I can't wait to see how it all plays out! 💖🤍💙

How was your week and weekend?

Things have been going along pretty good here. I worked my usual Monday, but ended up working Friday instead of Saturday, as someone needed to be at the nature center while the guys did a prescribed burn on the east side of the park. It was nice having Saturday and Sunday off together. 

We got my husband's new captioned phone set up on Tuesday. The technician never did show up (turns out he was home sick), so the people at Tel Caps walked me through the process over the phone and we got it done. He can now converse with people over the phone by reading what they're saying on his end. It should make life a lot simpler for him. 

The rest of the week was spent working around the place and running errands. We paid the taxes this week and got the tires on the car rotated and balanced. It's needed doing for quite some time, but the automotive section at Walmart has been closed due to COVID. I'm glad they're finally open again. 

I've been working in the Van Gogh room again this weekend and have it completely torn apart. My original goal was to pull out Christmas stuff that was in the closet, but it's turned into a full-fledge exercise in deep-cleaning, de-cluttering, and purging. I'm even sorting through program boxes and getting rid of the excess stuff. I'm sick of junk and that's all there is to it! 😠

Okay...I need to get on with it. It's almost time to leave for work. Let's get started on this week's post...shall we?

Sassafras Leaves

This week's master-to-do list...

- work
- complete my weekly "home blessing" 🏡 
- do laundry ðŸ‘š
- continue to watch election results 💓☆💙
- continue to deep-clean, declutter, and purge the Van Gogh room (a.k.a. my office) 🎨
- host a WLMO movie night 🎥
- write a few letters ✍
- solidify Thanksgiving plans 🦃
- attend a pre-Thanksgiving church service with dinner following (bake a turkey, pies, and rolls)
- mark a few things off my autumn bucket list ðŸ
- walk as often as possible 👟

This week's menus...

Monday - Crockpot Pizza Potatoes (recipe below) with sautéed garlic and greens 🍕
Tuesday -  Chicken Angelo Parmesano (recipe below) with brown rice, oven-roasted carrots, and celery sticks
Wednesday - Stovetop lasagna with sautéed garlic and greens and homemade French bread 🥖
Thursday - Guatemalan Red Beans and Rice (recipe below) with sautéed cabbage 
Friday - Tuna and noodles 🐟
Saturday - Dh's night to cook (chef's choice or leftovers)
Sunday - Leftovers


8 medium potatoes, peeled and halved
1 c chopped onion
1 lb turkey Italian sausage
1 t salt
8 oz can tomato sauce

1 tsp garlic powder
1 tsp oregano
1 tsp parsley

Place potatoes in crockpot.  Cut sausage into bite-sized chunks.  Place sausage on top of potatoes.  Add onions. Mix spices into tomato sauce and pour over all.  Cover and cook on low 6-8 hrs until potatoes are tender.


8 ounces fresh mushrooms, sliced, divided
4 large boneless skinless chicken breast halves
2 eggs, well beaten
1 cup dry breadcrumbs
2 tablespoons margarine
¾ cup Parmesan cheese
3/4 cup chicken broth
dried parsley flakes
Hot cooked noodles or rice, optional

Place half of the mushrooms in a 13x9-inch baking pan. Dip chicken in beaten eggs; roll in crumbs. In a skillet, melt margarine over medium heat. Brown chicken on both sides; place on top of mushrooms. Arrange remaining mushrooms over the chicken; sprinkle cheese, dividing equally, over chicken breasts. Add broth to pan. Sprinkle with parsley flakes. Bake at 350 degrees for 30 to 35 minutes. Serve over hot noodles or rice, if desired. Yield: 4 servings.


1 medium onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
2 TBS olive oil
1/3 cup minced fresh cilantro or parsley (I used 2 tablespoons dried
1/2 teaspoon salt
1/2 teaspoon cumin (I added more)
1/8 teaspoon black pepper
3 cans(16 oz. each) red beans, rinsed and drained (I used pre-cooked dry beans)
3 cups hot rice

In a large nonstick skillet, sauté the onion, green pepper and garlic in oil until tender. Add cilantro, salt, cumin, black pepper, and beans. Cover and simmer for 10 to 15 minutes. Serve over hot rice. Yield: 6 servings

Well, Ladies, that's it for this time! I pray that all is well with you and yours and that you have a great week ahead! Be blessed and be thankful! 


  1. Your recipes sound good!! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 18, open until November 26. Shared.

    1. Thanks, Dee! They weren't bad, but, if I ever make the pizza potatoes again, I'm adding TWO cans of tomato sauce and adding extra seasonings! And THANK YOU for all that you do! Blessings and Happy Thanksgiving! <3


I value your readership and love reading your comments! Please leave one today so that I know you were here! Have a wonderful day and God bless you!