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!
Welcome back to Menu Plan Monday! This is our menu for the week:
Monday: Stuffed Acorn Squash
Tuesday: Calzones
Wednesday:Chicken Fajitas
Thursday: Pork and Black Bean Soup
Friday : Dinner out
Thanks for stopping by! Have a great week.
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.
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.
Ingredients:
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
Directions:
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!
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!
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.
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!
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.
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.
Welcome to the end of June! I hope you are enjoying your summer. Here’s our menu for this week:
Monday: Burgers with Sweet Potato Wedges
Tuesday: Chicken Quesadillas
Wednesday: Meatball Casserole
Thursday: Chicken with Yellow Rice
Friday: probably dinner out.
Thanks for stopping by. Have a great week.
My hubby loves sweet potatoes and fries. This recipe is a nice combo of the two!
Ingredients:
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
Directions:
These make a great side dish for just about anything! Enjoy!
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.
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!
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.
My kids love tacos in any form and they are so easy to make. This is one variation that is super easy and yummy!
Ingredients:
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
tortillas
Directions:
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!
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