MONDAY //

date night | kids : mac n cheese, hot dogs

TUESDAY //

Tacos w/ all the fixings

Spanish Rice
notes: this is a favorite side dish for taco tuesday. I make the recipe as is, but I like to shred the carrot on my microplane zester instead of dicing.

Chips & Guac

WEDNESDAY //

Herb + Citrus Oven Roasted Chicken
notes: this is just such a pretty dish, and so flavorful. perfect for cheering up a dreary winter day.
I make this with boneless, skinless chicken breasts. Definitely recommend marinating ahead of time!

Crispy Smashed Salt & Vinegar Potatoes
notes: these are definitely going to be a new favorite! Made as-is and wouldn’t change a thing.

Arugula Parmesan Salad
notes: can’t get enough of this simple salad. 

THURSDAY //

Stuffed Acorn Squash

Sausage Stuffed Acorn Squash

Ingredients

4 small acorn squash
1 lbs. pork sausage
1 small onion, chopped
1 1/2 c. soft bread crumbs (or 1 box stovetop stuffing)
1 tsp. salt
1/4 tsp. pepper

Instructions

Cut acorn squash in half. Remove seeds and pulp.
Place squash in a covered baking pan (fill pan with 1/2″ water)
Bake at 400 for about 30 minutes or until squash is tender.

While squash is cooking…
Saute onions.
Brown pork like hamburger meat and drain well.
Make stuffing according to package.
Combine onions, sausage and stuffing.

Remove squash from oven and stuff generously.
Return to water in pan.
Bake uncovered at 375 for 30 minutes.

notes: another one of those “skeptical the kids will eat this” recipes; but they did. And everyone survived. Such a good cozy fall-ish dinner.

Autumn Chopped Salad
notes: yes please. make this as-is, although I like to get the TJ’s glazed sweet pecans instead of regular.

Geba’s Spoon Rolls : a favorite! I like to make and freeze half for another meal.

Geba’s Spoon Rolls

yield : 2 dozen

Ingredients

3 c. warm water
1 Tbsp. yeast
1 egg (beaten)
1/2 c. sugar
3/4 c. oil
4 c. self-rising flour
(4 c. flour, 2 tsp. salt, 2 Tbsp. baking powder)

Instructions

In a large bowl, add yeast to warm water. Mix to dissolve.
Add egg, sugar, and oil to yeast/water.
Mix well, then add the flour.
Grease muffins tins and drop roll mixture to fill cup 2/3 full.
Bake at 400 for 10 minutes.

FRIDAY //

Pizza & Movie Night

SATURDAY //

Beef Bourguignon

Beef Bourguignon

Cooking Time : 8-10 Hours

Ingredients

6 strips bacon
3 lbs. stew beef
1 lg. carrot, peeled + sliced
1 med. onion, diced
1 (14 oz) can diced tomatoes
3 Tbsp. flour
2 c. beef broth
2 cloves garlic, minced
1 tsp. dried thyme
1 bay leaf
1/2 c. red/burgundy wine

Instructions

Cook bacon in skillet until crisp. Remove and drain.
Crumble bacon and add to crockpot.
Add beef to skillet and brown well. Place beef in crockpot.
Brown carrots and onions, season w/ salt and pepper.
Add carrots and onions to crockpot with can of tomatoes, undrained.
Mix flour and broth in a bowl.
Add thyme, garlic and bay leaf to flour/broth mixture. Mix well.
Pour over crockpot contents.
Cover and cook on low for 8-10 hours.
Add wine 1 hour before serving.

Notes

Can be served in bowls as a hearty stew, or over mashed potatoes for a full meal.

Oatmeal Molassas Bread
notes: I’ve been making this recipe every fall/winter for years and it’s a favorite… there’s something so satisfying about pulling two round crusty loaves of bread from the oven with minimal work on my part. I like to add about 1/2 cup additional oats, and omit the raisins. Flour generously when kneading — this dough is sticky. 

SUNDAY //

Pesto, Artichoke + Havarti Grilled Cheese
notes: So this was absolutely delicious. Used jarred pesto from Trader Joe’s.
We like to brush our bread with olive oil instead of butter for grilled cheese.
Used a crusty multigrain loaf from Trader Joe’s.
Definitely making again!

Tomato Soup (box from Trader Joe’s) : our fav!