November 2, 2019

WEEKLY MENU 11.03.19

Nom Nom Nom, dinner all week, one day at a time!

Weekly Menu 11.03.19 embraces fall and all it entails.

We’re enjoying fall and all it has to offer around here, but we’re doing it dodging snowflakes. Nothing sticking – yet, but the nip is in the air. One of the best parts of fall eating is reintroducing comfort foods that fell by the wayside with all our grilling. We’ve got three such meals this week.

Planning helps use leftovers!

We’re going to incorporate our leftover Halloween candy into Chocolate Bar Pie on Sunday night. It’s an easy, no bake pie that’s pretty loose with ingredient requirements. We’re throwing in everything but the kitchen sink. (And how weird is it that we have leftover Halloween candy?)

One of Bert’s favorite meals out became known to us as “Snowball Chicken” – because the Chicken Cordon Bleu was round and plump with ham and cheese. We’ve made Grilled Chicken Cordon Bleu, but Snowball Chicken is much more french classical cooking. There aren’t any toothpicks, although there are a fair amount of easy steps. The recipe we link to even has a video if you’re feeling ambitious. The link is for Chicken Kiev, which is stuffed with garlic butter, but we’re subbing in ham and creamy herbed goat cheese.

Comfort food doesn’t stop there on the Weekly Menu 11.03.19

We’re going with a Monday classic with Red Beans and Rice. We’ll get the beans started in the crock-pot first thing in the am and let them go low and slow all day. Although it’s a fabulous meatless meal, my boys are protein lovers, so the accompaniment is sausage. Yum.

We’re catering to our oldest with his favorite Swedish Meatballs on Thursday. They’re a classic for a reason. And who doesn’t love meatballs? (We do! – check out our Mongolian Meatballs or our Meatloaf Meatballs or our Double Stuffed Shells with Meatballs. Man we love meatballs.)