Menu Plan Monday 10/22/18



It’s been a busy couple of weeks! On the positive side, fall has finally made it to Florida so I can actually make some soup! Here’s our menu for this week:

Monday: Tomato Soup and grilled cheese

Tuesday: Stuffed Acorn Squash

Wednesday: Chicken Lime Cilantro Soup

Thursday: Spaghetti

Friday: Dinner out

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


Menu Plan Monday 10/1/18



Happy October! We had a really busy weekend. It was the second anniversary for our business so I’ve been working for about 7 days straight and I am finally catching up on all of our laundry. I hope I’m going to get it all done today but we’ll see. Anyways, I’m going easy on the menu this week to keep things simple:

Monday: Ribs with tomatoes and beans (recipe to come)

Tuesday: Mexican Pizza

Wednesday: Stuffed Squash

Thursday: Tostadas

Friday: Whatever is left!

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

Cheesy Acorn Squash

acorn side

One of my favorite things about the fall season is all the vegetables! While it’s still 90 degrees outside, I love to peruse the fresh produce aisles at the grocery store and check out the new options. This week there was a sale on acorn squash. I’ve already shared my recipe for stuffed squash, but this week I decided to make the squash as a side dish.

1 large acorn squash (for two people, for four people you would need two)
1/2 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/3 cup heavy cream
1/2 cup shredded Parmesan cheese

1. Heat oven to 400 degrees.
2. Wash the squash and use a sharp knife to chop the squash in half. Scoop out the seeds.
3. Rub the inside of the squash with olive oil.
4. Season the squash with the salt, pepper, garlic powder and Italian seasoning.
5. Bake for about 20 minutes with the flesh side up, until sauce begins to soften.
6. Divide the heavy cream between the two halves of the squash and top with the Parmesan cheese.
7. Bake for an additional 10-15 minutes until the cheese melts and the cream is absorbed and the flesh pricks easily with a fork.

That’s it, enjoy! Thanks for stopping by!

Menu Plan Monday 9/10/18


Ahhh September! Fall weather (not really!) hurricane prep, and the hope of cooler temperatures a few months down the road! That’s pretty much the description of early fall here in Florida. We are still pretty much pushing 90 degrees every day so it’s basically summer part 2, which is okay with me! I’ve got a fresh crop of key limes, and I just used them to make my favorite pie! We are still spending our afternoons swimming in the pool or hanging at the beach and weekends cooking out with friends, so aside from those ugly storms swirling out there, the lack of fall weather doesn’t bother me too much! Here’s our menu for the week:

Monday: Enchilada Casserole

Tuesday: Cheesy Chicken with Potato Bites

Wednesday: Stuffed Zucchini

Thursday: Polenta Casserole

Friday: Probably leftovers

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

Menu Plan Monday 8/27/18



Is it starting to feel like fall where you are? It definitely is not here, but I am still excited to move on from summer into the fall season! I am looking forward to the Fall festivals and all the holidays, even if it is still going to be incredibly hot while they are going on! This is our menu for this week:

Monday: Garlic and Basil Chicken

Tuesday: Pork Ragu

Wednesday: Stuffed Shells

Thursday: Spanish Rice

Friday: Leftovers (in preparation for the Labor Day weekend barbecues!)

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

Menu Plan Monday 8/6/18



So, the first week of August hasn’t been so great to us for many personal reasons, even though my birthday is today, but we are making the best we can of it. Here is our menu for the week:

Monday: my boys are cooking me dinner for my birthday!

Tuesday: probably enchiladas

Wednesday: spaghetti

Thursday: Ribs with mashed cauliflower

Friday: Rosemary baked chicken

Thanks for stopping by for Menu Plan Monday.  Hopefully next week will be better!

Menu Plan Monday 7/30/18


It is the end of July and this weekend is the start of my birthday celebration! My birthday is officially next Monday (meaning I don’t have to cook) but we will be celebrating with a brunch with friends this weekend. My hubby will be cooking up french toast, bacon, and eggs on the outdoor griddle while I enjoy mimosas with my friends! In the meantime, this is what’s on our menu for this week:

Monday: Stuffed Chicken Breast and lemon parmesan broccoli

Tuesday: Beef and Broccoli pasta (broccoli was on sale this week)

Wednesday: Buffalo chicken tacos

Thursday: leftovers

Friday: Birthday kickoff! Drinks and tapas with the girls!

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

Menu Plan Monday 7/17/18


I am back to vacation and getting back into my normal routine (slowly) after getting done with all the unpacking and laundry and going to the grocery store. It’s hard adjusting back to normal life after a whole week off! The temperatures in the mountains were beautiful so it’s also kind of hard getting back to the regular heat here in Florida. This is our menu for this week:

Monday: Spaghetti (I still wasn’t prepared to really cook)

Tuesday: Stuffed Peppers

Wednesday: Chicken Caprese

Thursday: Buffalo Chicken Salad

Friday: Sausage and Peppers

Thanks for stopping by! Have a great week.

Spicy Sweet Potato Wedges

sweet potato wedges

My hubby loves sweet potatoes and fries. This recipe is a nice combo of the two!


2-3 large sweet potatoes

2 tbsp canola oil

3 tbsp corn starch

1 tsp Mexican chili powder

1/2 tsp cayenne pepper

2 tsp garlic powder

2 tsp smoked paprika

1/2 tsp salt


  1. Cut the sweet potatoes into wedges and soak them in a large bowl of water.
  2. Drain the potatoes and pat dry with a paper towel.
  3. Place the wedges in a bowl and sprinkle the corn starch on top, toss to coat.
  4. Mix the spices together in a small bowl.
  5. Pour the oil on top of the wedges, then add the spices and toss to coat.
  6. Spray two large baking sheets with cooking spray and spread the wedges in a single layer on each one.
  7. Bake in oven at 450 degrees for about 15 minutes, then flip wedges and bake for another 5-10 minutes until the are crisp-tender. (I like to bake mine until the edges start to brown because we like ours a little crispy but you can bake until your personal preference).

These make a great side dish for just about anything! Enjoy!

Menu Plan Monday 6/11/18


Hello! I hope your summer is off to a great start! We are enjoying the warm weather and sunshine here! This is our menu for the week:

Monday: Citrus Steak

Tuesday: Chicken and Balsamic Veggies

Wednesday: Chicken and Black Bean Enchiladas

Thursday: Pork Verde

Friday: Probably Pizza!

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

Menu Plan Monday 6/4/18

Happy Summer! Now that the rain has finally stopped I am looking forward to getting outside and enjoying some sunshine. Last week we broke in our new outdoor kitchen with a barbecue with friends and my hubby loved cooking on his outdoor kitchen. This week I will be cooking mostly indoors though. Here’s our menu:

Monday: Chicken Parm

Tuesday: Spanish Rice (crock pot)

Wednesday: Crunchy Onion Steak

Thursday: Tacos

Friday: Dinner out with friends

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

Menu Plan Monday 5/28/18



Happy Memorial Day! We are kicking off our summer with a barbecue with friends today. On our menu: jerk chicken wings cooked three ways (fried, smoked and grilled), burgers, and brats! This is our menu for the rest of the week:

Tuesday: leftovers

Wednesday: Buffalo Chicken tacos

Thursday: Red Wine seared pork chops

Friday: Shrimp Scampi

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

Buffalo Chicken Tacos

buffalo tacos

My kids love tacos in any form and they are so easy to make. This is one variation that is super easy and yummy!


1 deli rotisserie chicken

1 1/2 cups buffalo wing sauce

1 tsp chili powder

1/3 cup chicken broth

1 avocado

1 bunch cilantro

1 cup shredded cheese

1 bunch green onion

1 tbsp olive oil



1. Heat the olive oil in a skillet over medium high heat.

2. Shred the chicken and it to the skillet.

3. Add the buffalo sauce, chili powder and chicken broth to the skillet.

4. Simmer for 5-10 minutes until the sauce cooks down.

5. Meanwhile, chop the avocado, cilantro and green onion.

6. Serve the chicken in the tortillas and top with the cheese, avocado, cilantro and green onion.

This is perfect for a busy night. Just serve it with some beans, rice or salad on the side! Enjoy!