This past week was cool and rainy and felt a little bit like fall…

MONDAY //

  

Everyday Meatballs from smitten kitchen on whole wheat spaghetti
notes: I used ground beef and panko breadcrumbs. Doubled to have leftovers. Comfort food at its best.

Kale Caesar Salad from Gimme Some Oven
notes: made this pretty much as is… except for omitting the anchovy paste in the dressing. oh, the dressing… definitely a keeper.

TUESDAY //

Oven Fried Korean Chicken Tacos w/ Broccoli Slaw from Cooking & Beer
notes: I used the broccoli slaw mix from Trader Joe’s which includes carrots.
+ omitted the mirin, jalapeno and extra shredded carrot from the slaw
+ For the chicken, I couldn’t find Korean chili paste, so I used an alternative from TJ’s
+ we topped with feta instead of cojita cheese and omitted the sesame seeds
+ great flavors and very fresh. this will be returning for taco tuesday, for sure.

Coconut Rice from Halfbaked Harvest

• 1 cup uncooked jasmine rice
• 1 cup light, canned coconut milk
• 3/4 cup water
• 1/2 teaspoon salt
• 3 tablespoons unsweetened, flaked coconut
• 1 tablespoon coconut oil

Add the coconut milk and water to a medium size pot.
Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil.
Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t take any peeks inside!).
After 20 minutes remove the lid and fluff the rice with a fork.

WEDNESDAY //

date night // kids had leftovers and mac & cheese

THURSDAY //

One Pan Fish & Chips from Chelsea’s Messy Apron
notes: I had grand plans to make this recipe, but ended up just buying pre-breaded frozen cod fillets from TJ’s and making Gwyneth Paltrow’s no-fry fries. Long days call for modifications.

FRIDAY //

 

Cider Chicken Marsala w/ Wild Rice Pilaf from Halfbaked Harvest
notes: omitted the mushrooms and heavy cream.
+ fried the chicken just enough to cook the outside golden and then baked it at 375 for an additional 10-15 minutes. Frying things is not my favorite. This method is a bit of a compromise and ensures that everything is cooked through.
+ the flavors in this were really wonderful, and the kids loved the rice especially.
Definitely adding this to my fall menu rotation…

Roast Brussel Sprouts w Cranberries + Pecans from Rachel Schultz
notes: omitted the barley and used the sweet glazed pecans from TJ’s

SATURDAY //

Homemade Pizza // trader joe’s dough, pizza sauce and shredded mozzarella and done.

SUNDAY //

LUNCH //

Slow Cooker Split Pea Soup w/ Grilled Cheese Croutons from the kitchn
notes: made this recipe pretty much exactly as is…
coming home to a crockpot of soup after church is one of my new favorite things.
+ we made two versions of grilled cheese – one with smoked gouda and one with muenster.
If you haven’t made grilled cheese with muenster before, you need to try, because it is the cheesiest, stringiest yummiest ever.

DINNER //

Crescent Mummy Dogs  and Fruit Salad
notes: thank you pinterest for something that was actually quick, easy and fun for the kids. this may just become a fall tradition. i used hebrew national hot dogs, TJ’s crescent rolls and strips of sliced cheddar cheese.

Happy October Friends!