Hi Friends! Hope you had a nice weekend– we took it eeeeeeeeasy on Saturday, which was so nice. I actually got a few organizational projects done around the house, but never even changed out of my jammies. I LOVE days like that every once in a while! Watched football, ate soup, and rested. Much needed!
We have a pretty crazy week coming up, so we don’t have complicated dinners planned, but lots of comfort food. Here’s what we’ll be eating!
Chicken Pot Pie Soup with Corn Muffins
Doesn’t this sound so good???!!!! I might just have to make this tonight, because I don’t think I can wait any longer to try it out! I love chicken pot pies, but in a soup version??! Sounds perfect to me.
I love using cheese ravioli as a shortcut in making lasagna, so why not try it out in this Chicken Enchilada bake?! I have never made my own enchilada sauce, but it seems very simple, and utilizing a rotisserie chicken will keep prep to a minimum. I’m also going to add a bit of chopped spinach in with the corn and black beans since I won’t be serving it with a side dish, to up the veggie ante. Hoping it’s a winner!
I bought the big bag of frozen tilapia filets last week, so we have plenty left over for fish taco bowls! If you read this series on a regular basis, you know that I love a good rice bowl- and this is no exception. The kids like it too, since we have a ton of yummy topping options, and I let them choose whatever they’d like to go with the rice and fish. But me- I’ll be piling on the red onion, corn, black beans, cilantro, avocado, jalapenos, tomatoes, lime, and fish! I may whip up a little lime vinaigrette too, just for a bit of a sauce.
Roasted Chicken and Butternut Squash Kale Salad with Apple Cider Vinaigrette
I wanted to have a big salad for dinner one night, and this is my new favorite fall salad. I’m going to roast a few chicken breasts and some diced butternut squash to add to a bed of kale with thinly sliced apples, cranberries, roasted pepitas, shaved parmesan, and a homemade apple cider vinaigrette. I made up this dressing a week or so ago, and OMG, it’s my new fave. I’ll try to write down the actual measurements when I make it this week, but I use apple cider vinegar, extra virgin olive oil, dijon mustard, honey, and a bit of sugar. I use my handy-dandy salad dressing tool thing from Pampered Chef that I have had forever, and it works perfectly! The dressing is so good with this salad, and you can dress the kale with it a little early so it begins to break the kale down a bit, and then add more after you add all the salad fixings on top.
Asian Burgers with Hoisin Ketchup and Garlic French Fries
We have a ridiculous number of hamburger buns in our freezer, leftover from Scott’s birthday. I figured I ought to try to use them up, and so…BURGERS! I thought these Asian burgers sounded really good, with soy sauce and hoisin– a little different than just a typical burger. We’ll keep it simple with french fries on the side, but season them with garlic salt and a garlic (and maybe sesame?) aioli om the side.
So that’s what we’re eating this week! What will you be having??