Menu Plan Monday 9/24/18



It is late September and I am starting to get excited for all the holidays coming up! Fall is one of my favorite times of year, and I spent this past weekend planting my garden. I know it’s kind of late, but in Florida our planting season runs long, so I’m hoping to get some good stuff this year! I love being able to go out in the backyard and pick my own vegetables and herbs! This is our menu for this week:

Monday: Grilled chicken with cheesy acorn squash

Tuesday: Spaghetti

Wednesday: Buffalo Chicken tacos

Thursday: Meatloaf and grilled veggies

Friday: Chili Mac

Thanks for stopping by for Menu Plan Monday! Have a great week!


Quick and Easy Key Lime Pie

key lime pie


Key Lime Pie is one of my husbands favorite desserts, and being from Florida, we have it in abundance. I am super excited because we just planted our first Key Lime tree in the backyard so I will now be able to pick my own key limes to make my pies. For now, I have a friend that gives me bags of them when her own tree has an abundance. She recently gave me a bag for this pie. I think the key lime pie is such a perfect dessert because of the balance of tart and sweet. Now, my Nana always made her own graham cracker crust and whipped cream, and for holidays I do that too, but honestly, on a regular weekend, I just don’t have that kind of time, so I focus my attention on the filling and take the easy way out for the rest! Here’s my recipe:


1 pre-made graham cracker crust (or make your own)

about 10-12 medium sized key limes (it really doesn’t matter if they are fully ripe or not, I used ones that were more yellow than green for this pie and it came out fine)

2 cans sweetened condensed milk (I like to use Goya)

1/2 cup sour cream

1 can Redi-whip (or make your own whip cream)


1. Heat oven to 300 degrees

2. Squeeze the juice from 10 of the limes, removing the seeds. You should have enough juice to fill about 3/4-1 cup measuring size depending on how tart you like your pie.

3. Use a zester to zest one of the other limes into a bowl.

4. Using a whisk, mix the juice, sour cream, and condensed milk in the bowl with the lime zest.

5. Pour the filling mixture into the pie crust.

6. Place the pie crust on a baking sheet and bake for about 10 minutes.

7. Remove the pie from the oven and allow it to cool before placing it in the fridge.

8. Chill 3-4 hours before serving. Top with whipped cream and zest from the other lime before serving.

I love this because you can make it in the afternoon in just a few minutes and then have it ready to serve after dinner! Enjoy! Thanks for stopping by. Have a great week!

Menu Plan Monday 8/20/18

Another week, another scorcher! Its so hot here you can’t really be outside for long, but we are going to brave the theme parks for our visit of the year on Monday because we were able to snag some sweet fast passes. Fortunately, as pass holders, we can come and go as we please, so we are free to pop in for a couple rides and then go home, meaning we don’t spend the entire day trying to squeeze all we can out in these ridiculous temperatures! So, this is our menu for the week:

Monday: Crock pot mojo pork, because theme parks

Tuesday: Leftover pork turned into Cuban sandwiches

Wednesday: Lemon Chicken with cauliflower

Thursday: Cheeseburger pie

Friday: I have to work so who knows?

Thanks for stopping by for Menu Plan Monday! Have a great week!

Menu Plan Monday 8/13/18

Hello everybody! I had a great time celebrating my birthday last week and now we are getting back into the swing of our school schedule. School starts kind of early down here in Florida and while we can make our own schedule we are doing things a little differently this year and gradually easing into it, starting now. That means getting back to early mornings, which is a little hard! Also, it means my schedule is that much more packed during the day, so I begin to rely on quick meals for dinner as I settle into a routine. Here’s our menu for this week:

Monday: Cheaters Chicken and Rice

Tuesday: Enchilada Casserole

Wednesday: Sloppy Joes and sweet potato fries

Thursday: Sausage and Veggie skillet

Friday: probably spaghetti

Thanks for stopping by for Menu Plan Monday! Have a great week!

Menu Plan Monday 7/22/18

It’s super hot outside but we are enjoying these last days of summer! How about you? While we have to dodge our daily afternoon thunderstorm we are still managing to squeeze in plenty of beach and pool days with friends! This is our menu for the week:

Monday: Stuffed Pork Chops

Tuesday: Tostadas

Wednesday: Dinner out

Thursday: Mexican Pizza

Friday: Calzone

Thanks for stopping by! Have a great week!

Menu Plan Monday 7/9/18



Woohoo! This is our vacation week. I am so totally excited. Every year we head up to the mountains of western NC for a week of R&R. It is nice to get away with my family to a place that doesn’t really have great cell phone reception or super reliable internet where we can hang out and go hiking and enjoy the outdoors and just spend time together. I do cook when we’re on vacation, because let’s face it, eating out every night is expensive. However, I try to keep my meals simple and easy so I can spend less time in the kitchen and more time relaxing. This is my vacation menu:

Monday: Mexican Chicken Salad

Tuesday: Shepherd’s Pie

Wednesday: Spaghetti

Dinner out: (it’s our 21st anniversary!)

Friday: hamburgers/hot dogs down by the lake

Thank you for stopping by! I hope you have a great week!

Menu Plan Monday 7/2/18


Wow! We are more than halfway through the year and one full month into summer! I am looking forward to celebrating the 4th of July this week with a barbecue/birthday party at a friends house and then going to watch a fireworks show. Here’s whats on our menu:

Monday: Mac and Cheese (crock pot)

Tuesday: Cajun Cauliflower

Wednesday: Party time! I’m bringing Roasted Corn Salad

Thursday: Beef Burgundy

Friday: Cheeseburger Skillet

Thanks for stopping by! Have a great week!

Menu Plan Monday 5/14/18


It is a rainy Monday at my house but that’s okay because we planted a peach tree and key lime tree in my back yard for Mother’s Day and they are getting plenty of water right now! I hope you all had a wonderful Mother’s Day weekend. I got to spend plenty of time hanging outside with my family which is my favorite thing, and my hubby and boys cooked me dinner. Alas, we are back into the week and I am back in the kitchen so here is our menu for this week:

Monday: buffalo chicken tacos (recipe to come)

Tuesday: Chicken tostadas

Wednesday: Spaghetti

Thursday: Beef and Broccoli

Friday: Spanish Rice

Thanks for stopping by for Menu Plan Monday! Have a great week.

Menu Plan Monday 5/7/18

Happy May! I hope you enjoyed celebrating May the Fourth and Cinco de Mayo. We like to take the opportunity to celebrate all the little holidays every month with small things like Star Wars marathons and fajitas for dinner at our house! This is our menu for this week:

Monday: Chicken Tostadas

Tuesday: Stuffed Pork Chops

Wednesday: Meatloaf

Thursday: Chicken Parm

Friday: Steak on the grill

Thanks for stopping by for Menu Plan Monday! Have a great week.

Menu Plan Monday 4/16/18



How is your April going? We’re finally getting some rain here, which is good because we need it. I have started planting my herbs and hope to have my garden going again soon. This is what’s on my menu this week:

Monday: Stuffed Shells

Tuesday: Chili Corn Casserole

Wednesday: Stuffed Pork Chops

Thursday: Chicken Pasta Casserole

Friday: Dinner with friends

Thanks for stopping by for Menu Plan Monday! Have a great week.

Menu Plan Monday 4/2/18



I hope you all had a Happy Easter! My family and I spent it relaxing and hanging out. After making a big Easter dinner on Sunday (prime rib, mashed sweet potatoes, black eyed peas) I figured I’d take it a little easy with this weeks menu:

Monday: Stuffed Sweet Potatoes

Tuesday: Mexican Chicken Salad

Wednesday: Spaghetti

Thursday: Chicken Caesar Pockets with fries

Friday: Meatball Casserole

Thanks for stopping by for Menu Plan Monday. Have a great week.

Menu Plan Monday 3/11/18



Hello everybody! I hope you are having a great week. We have been enjoying lots of time outdoors lately, mainly working in the yard doing some landscaping and getting my garden set up. I am so excited to start growing my own vegetables and herbs again!! Here’s what’s on our menu for this week:

Monday: Chicken Tortilla Soup

Tuesday: Spaghetti

Wednesday: Chili Corn Casserole

Thursday: Chicken and Black Bean enchiladas

Friday: Beef Roast with Mashed cauliflower

Thanks for stopping by for Menu Plan Monday! Have a great week.

Chicken Tortilla Soup

chicken tortilla

I love a good chicken soup, and I’ve made a ton of variations. This is my favorite.

2 lbs. boneless chicken thighs
1 small onion
1 red bell pepper
1 yellow squash
4 oz. green beans
1 can diced tomatoes
8 oz. tomato sauce
4 oz chopped green chiles
1 tsp oregano
1 tsp cumin
1 tbsp lime juice
1/4 cup cilantro
2 cups chicken stock

1. Chop the vegetables. Season with salt and pepper.
2. Heat some oil in a pan and cook vegetables for 2-3 minutes until soft.
3. Combine the chicken, cooked vegetables, tomatoes, tomato sauce, chiles and chicken stock in a crock pot.
4. Stir in the cumin, oregano, lime juice and cilantro.
5. Cover and cook for 3-4 hours.
6. Serve garnished with chopped green onion, jalepeno, crushed tortilla chips, and sour cream as desired.

Menu Plan Monday: 2/26/18



Is it spring yet? It sure feels like it should be! I am looking forward to getting my garden going and cooking with all those fresh veggies! Here’s our menu for this week:

Monday: Taco Stuffed Shells

Tuesday: Grilled chicken and veggies

Wednesday: Sloppy Joes and Parmesan Potato Fries

Thursday: Stuffed Peppers

Friday: dinner out

Thanks for stopping by for Menu Plan Monday! Have a great week.

Stuffed Acorn Squash

acorn squash 2


So my husband recently told me that he ate some acorn squash at work and really liked it, and I decided to capitalize on that and try making this stuffed squash. It came out really well!


2-3 medium acorn squash, cut in half

1 lb. chicken sausage

1 onion

1 red bell pepper

1 tomato

shredded Italian cheese


  1. Halve the squash and scoop out the seeds.
  2. Heat oven to 400 degrees
  3. Chop the onion, bell pepper, and tomato.
  4. Rub the inside of the squash with a little olive oil and bake, face down, for about 20 minutes.
  5. While squash is cooking, brown the sausage and drain.
  6. Return the sausage to the pan and add the chopped onion, tomato, and bell pepper. Cook until vegetables are tender.
  7. Season with salt/pepper to taste (I also added some garlic powder and Italian seasoning).
  8. Add the sausage mixture to the center of the squash and top with some shredded cheese.
  9. Bake an additional 15 minutes until cheese is melted.

We had leftovers and these were still good the next day when I had one for lunch! Enjoy!