With school starting I was already feeling overwhelmed with the thought of having to cook so I decided to come up with a Meal Plan for September. I may actually repeat this each month if it goes well just because I’m lazy, but if I change it up, I’ll let you know! I also decided to add Snacks to the list just to help myself out a bit more. I’m hoping being prepared will help relieve stress for me and the kiddos!


Download September 2010 Meal Plan – PDF

Download September 2010 – MS Word (editable version)

And let’s just get one thing clear, I realize that I have meals scheduled for each day, and some of you may think that I don’t have intentions to slack off and eat out! Let me just assure you that is not the case! I’ll take a dinner out anytime my husband offers!

I also plan to skip a meal and add in a “left overs” day whenever needed, but if you don’t know me yet, at least know this: I am a planner. And my motto is “better to have a plan and not follow it, then have no plan at all”. Plus this will hopefully keep me from standing in front of my pantry at 5:00pm wondering what the heck we’re having for dinner!

Disclaimer: Please don’t judge my meals based on nutrition or originality ;o) Some are nutritious some are not so much, but they are things I think my family will eat and that aren’t too stressful for me to make so I’m printing this baby and calling it good!

I’ll also share some printable recipes as I go, and below are some of the side dishes I thought you may need. Most of the meals are easy and familiar so you’ll be able to make them no problem. I also linked them to blog posts if I have one.



3 bananas
6 Popsicle sticks
1/4 cup peanut butter, softened
1/4 cup chopped peanuts or walnuts, granola, crispy rice cereal or sunflower seeds

Peel the bananas. Cut them in half, widthwise, and push a Popsicle stick through the cut end of each half. Spread peanut butter on the bananas, then roll them in the nuts, cereal or seeds. Wrap them in waxed paper and freeze for 3 hours. Makes 6.


Parsley Potatoes:

  • 3 russet potatoes (can substitute with red potatoes)
  • butter
  • 1 T parsley
  • 1 tsp garlic salt
  • 1 tsp onion salt

Step 1: Fill large sauce pan with water and bring to boil.

Step 2: Wash potatoes thoroughly, then dice into about 1” pieces and place in boiling water. Cook approximately 15 minutes or until tender.

Step 3: Meanwhile, melt approx 4tbs of butter in saute pan on low. Add garlic salt, onion salt and parsley. (Can add more of any ingredient to taste)

Step 4: Stir cooked potatoes into butter mixture until coated well and serve!


Easy Scallop Potatoes

  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • 1 1/2 cups heavy cream
  • 2 garlic cloves, chopped
  • Optional: 1/2 teaspoon ground nutmeg
  • Stick Butter (to grease casserole dish)
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling


Step 1: Preheat the oven to 375 degrees F

Step 2: In a saucepan, heat up the cream with chopped garlic and nutmeg.

Step 3: While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, and pour a little over the potatoes. Sprinkle with grated Parmesan. Repeat layers until potatoes are gone.

Step 4: Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.


Potato Casserole

  • 2 lbs frozen hash browns thawed
  • 1 pt sour cream
  • 1 can cream of mushroom soup
  • 1/2 c chopped onion
  • 2 c shredded cheddar cheese

Combine everything except 1/2 c cheese. Pour into greased 9×13 pan. Cover with remaining cheese. Bake 20 min at 350 degrees.


Sweet Potato Casserole

  • 3 lb sweet potatoes
  • 2 eggs
  • 1/4 c. brown sugar
  • 1/4 c. melted butter
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 c. brown sugar
  • 1/4 c. melted butter
  • Optional: 1 c. coarsely chopped pecan
  • Cooking Spray

Cook and mash sweet potatoes. Mix in the next 5 ingredients and beat until moist and fluffy. Prepare a 1/2 – 2 qt. casserole dish with cooking spray. (Can refrigerate at this point to save until ready to cook) Sprinkle with pecan halves, brown sugar and drizzle with melted butter. Bake uncovered at 375 degrees for 20 minutes or until hot. Serves 8-10.

Hope you find this useful in your planning!


  1. I know this comment is pretty late…but I just got a version of your hashbrown casserole from my SIL last month (Dec 2011), only she uses cream of chicken and adds a stick of butter to her recipe. I modified it even more by adding Farmland’s Best Bacon Sausage. It was very, very good. All it needed (and I didn’t think of until after dinner) was some green beans on the side.

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