Well, the Thanksgiving leftovers are officially gone, so I guess that means I have to start cooking again. The break was fun while it lasted. We will be decorating our Christmas tree this Monday, an annual family tradition, complete with snacks and a holiday movie afterward. This is our menu for the week:
Tuesday: Mexican Pizza
Thursday: Chicken and Black Bean Enchiladas
Friday: Burgers on the grill
I hope you all had a nice Thanksgiving! Thanks for stopping by for Menu Plan Monday, see you next week.
It’s Thanksgiving week! The kickoff to my favorite season, the holidays. I also look forward to this week because of all the leftovers. After Thursday, I don’t cook again until Monday! I’ve been busy watching episodes of The Chew to get myself in the spirit for holiday cooking. This is our abbreviated menu for the week:
Monday: Corn Chowder (crock pot)
Tuesday: Tuscan Steak with Beans and Tomatoes
Wednesday: Southern Shrimp and Grits
Thursday: Thanksgiving Dinner
Thanks for stopping by for Menu Plan Monday. I hope you all have a Happy Thanksgiving!
Welcome back to Menu Plan Monday! I hope your November is going well! Here’s what’s on our menu for this week:
Monday: Baked Pesto Chicken
Tuesday: Sausage and Peppers (Crock Pot)
Wednesday: Stuffed Pork Loin
Thursday: Spanish Shepherds Pie
Friday: Creamy Cheesy Chicken
Thanks for stopping by! I am really looking forward to Thanksgiving next week!
Wheee!! We are already in November. This year is flying by! (I’ve noticed they tend to do that more and more as I get older!) I have to start thinking about my Thanksgiving menu for this year, but in the meantime, this is what I’ve planned for this week.
Monday: Tomato, Basil, and Red Pepper Soup with Baked Grilled Cheese Sandwiches
Tuesday: French Dip Sandwiches (Crock Pot)
Wednesday: Shrimp and Grits
Thursday: Chicken and Mushrooms
Friday: Creamy Mushroom Soup (my kid’s favorite!)
Thanks for stopping by for Menu Plan Monday!
So as a kid, one of my Nana’s go to meals was tomato soup and grilled cheese. We ate it on cool nights, we ate it on warm nights. We mainly ate it when we were low on cash because it was easy to make. It was one of my favorite meals that she made. As an adult, I’ve made the same with my family, but I mostly used (gasp) canned soup. This year, I talked to my mom and decided to put together my own homemade soup using what she could remember from Nana’s cooking. It turned out awesome and is so easy. I added some red pepper to up the spice, because we like a little heat with our food. My kids and hubby loved it! I hope you do too.
1 tbsp olive oil
1 medium yellow onion, diced
2 garlic cloves, chopped
28 oz. can whole, peeled tomatoes
2-3 roasted red peppers, chopped
½ tsp red pepper flakes
¼ tsp salt (or substitute)
¼ tsp pepper
½ cup heavy cream
1 ½ cups chicken broth
2 sprigs basil, cut into ribbons
- Heat the olive oil in a medium pot over medium heat.
- Add the garlic, onions, red peppers, salt and red pepper flakes and cook for about 15 minutes until the onions are soft.
- Add the tomatoes with their juices, using a wooden spoon to break them up, and cook for another 15 minutes.
4. Add the chicken broth and bring to a simmer. Simmer for 15 minutes.
5. Use a potato masher to mash the tomatoes up (I like my soup a little chunky, you can also use an immersion blender here if you like yours smooth).
6. Add the heavy cream and basil and heat through for about 10 minutes.
6. Serve with your favorite grilled cheese (check out my recipe for gooey baked grilled cheese if you want.
That’s it! Doesn’t it sound like a delicious fall recipe? Enjoy!
For the first time this week we had some actual fall weather! It makes me so happy to be able to make soup and sandwiches for dinner. I guess it really is the little pleasures in life that matter most. Here’s what’s on the menu at our house this week:
Monday: Skillet Chicken with Balsamic Vegetables
Tuesday: Spinach, Bacon, and Bean Soup
Wednesday: Beef Stroganoff
Thursday: Pork and Black Bean Soup (Crock Pot)
Thanks for stopping by for Menu Plan Monday! See you next week.
One dish meals are a lifesaver for busy moms. This quick and tasty meal cooks up in a short time and is ideal for those days when you have a lot going on!
1.5 lbs chicken tenderloins
1 lb. green beans
1 pint cherry tomatoes
2 tbsp. olive oil
1/4 tsp. red pepper flakes
4 tbsp. Balsamic vinegar
1/4 cup Italian dressing
3 tbsp. honey
2 additional tbsp. Italian dressing
1 cup shredded carrots
- Whisk honey, vinegar, red pepper flakes, and 1/4 cup dressing together in a small bowl.
- Chop the tomatoes in half and trim the beans.
- Heat olive oil in skillet, sprinkle chicken with salt and pepper, and add chicken tenderloins to the skillet.
- Cook about 5-7 minutes per side, until cooked through.
- Pour about half of the dressing on top of the chicken and heat through. Then place chicken on a plate.
- Add tomatoes, carrots, and green beans to skillet along with the rest of the dressing.
- Season with salt and pepper and cook for about 5 minutes.
- Return the chicken to the skillet and cook for 1-2 minutes.
- Serve drizzled with extra dressing.
That’s it! So easy and delicious! Enjoy.