Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
The Montana landscape is nothing short of breathtaking. We are so incredibly blessed to have found the most amazing piece of land that we can really turn into the homestead that we truly want it to be. It’s been a busy few weeks as we are celebrating finally moving the last of our belongings out of Oregon and no longer straddling the two states. This also means we were able to convert one of the enclosed trailers we had been using to move things into a temporary prep kitchen. This has been a game-changer for sure. With our full pantry and extra large chest freezer, we are able to get back to making the types of meals our family thrives on. I also have much more space to spread out and prep the food properly, make doughs and even get some sweet treats in. We had another big life milestone, with my second son turning 18! Hard to believe half of my children are technically ADULTS now! I will probably ask this many many many more times – but do you have any “tiny kitchen” or camper meals for a big family that you can share with us?
What have you been up to this past week?
One of this last week’s most popular recipe was: Kicked Up Patty Melts– a fun twist on a the dinner classic, perfect for a weeknight meal
Kicked-up Patty Melt
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
SSPS Is Hiring – are you interested in joining the Senior Salon Pit Stop Host Team? Please send an email to Esme – esmesalonblog@gmail.com
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing limit BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
That’s it! Come and join the fun and let’s make it worthwhile!
If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!
Planning out the week’s meals is something I do every Sunday for my family. I do this for a few different reasons – one it helps me get into the mindset of a new week ahead. Two it gives me the opportunity to look through the freezer, fridge and pantry to see what might need to be used up, what do I already have on hand, and what do I need to get from the store. I also try to think ahead of how can a double prep something one night to use another night, or say when a recipe calls for half an onion – I make sure to make something that needs the other half within a few days.
I also like to check in with the family to see if they have anything they have been specifically craving or wanting to try something new. Sometimes this is a fruitful ask and sometimes I get bupkitz. But I still try to ask because I also get the ‘don’t forget I’m going to dinner with a friend this night’ or ‘just please no more rice/pasta/whatever’. This is all valuable info for making a dinner menu plan for the week ahead. I also like to use a menu planner with a grocery list – like this one – to make things that much easier.
Tools You May Need
To have success with the recipes this week – here are few items that I think you may consider adding to your kitchen if you do not already have them.
A Grill Pan – I use this to give those beautiful grill lines to sandwiches, meats, and tortillas. It’s just that something extra.
Here is my plan for the week ahead. I have included the links to the original posts (you can find more info about substitutions, and processes in the full posts), as well as the full menu right here so that you don’t have to go anywhere if you don’t want to.
MONDAY
#Onepan Cheesy Sausage Pasta – Weeknight cooking is centered on the idea of simplicity while still being packed with flavor. You shouldn’t have to slave over the stove all day to make a delicious family meal. One pan meals are always a great way to build flavor because when you cook it all together you get a cohesive final dish. This particular recipe for #OnePan Cheesy Sausage Pasta checks all the boxes – it’s simple and flavorful.
In your largest saute pan over medium high heat, add oil, onions and garlic. Saute about 3 minutes then add sausage chunks. Cook for about 5 minutes. Then reduce heat to medium.
Add pasta, milk, chicken broth, broccoli and seasonings. Add enough eater to fully submerge everything. Bring just to a bubble, then cover pan and let cook for 20 minutes.
Remove lid and add heavy cream and cheese. Stir until fully combined. Let cook another 5 minutes. Then let rest away from heat for 5 minutes before serving (sauce will thicken up.)
TUESDAY
Bacon Cheeseburger Smash Tacos – We have all been there – we can not decide what to make for dinner because you have two things in mind. This recipe came from exactly that situation. I wanted bacon Cheeseburgers and Tacos in equal measure so I merged them and came up with Bacon Cheeseburger Smash Tacos and they were amazing.
In a large bowl mix patty ingredients. Place a large layer of parchment paper on the countertop. Add half of the tortillas in a single layer. Using a 2oz food scoop, place a portion of patty mix to center of each tortilla. Cover with another layer of parchment paper. Use a burger press (or small frying pan) to flatten out each scoop of patty mixture on to each tortilla. Repeat with remaining tortillas. **Meat should be pressed all the way to the edge , and even over hanging. It will shrink up while cooking.
In a large saute pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Allow to cool some before chopping into bites. Reserve 2 tablespoons of bacon grease in the pan.
In a small bowl, combine special sauce ingredients.
Begin frying patty/tortilla, patty side down, in same pan bacon was fried in. Cook for approximately 3 minutes on patty side, then flip and cook for 2 minutes on tortilla side. Add slice of cheese and remove from pan. Repeat with remaining smashtacos.
Add portion of bacon to smashtaco. Sprinkle with romaine, tomato and onion. Drizzle with special sauce. Repeat with remaining smashtacos.
WEDNESDAY
Mexican Breakfast Bowls– Since we raise chickens, we always have a lot of eggs. So often, I find meals to utilize a large amount of eggs for dinner to make sure none go to waste. This recipe accomplishes just that – uses up a large amount of eggs and still counts as dinner. With the combo of beans, pork, bell peppers, cheese, and eggs, you are going to love this recipe for Mexican Breakfast Bowls.
In a large saute pan over medium high heat, add ground pork and half of the taco seasoning. Cook until no longer pink.
In a bowl toss onions, garlic and bell pepper with oil. Add to pan with pork. Let cook a few minutes. Reduce heat to medium low. Then add rinsed beans and remainder of taco seasoning. Cover and let simmer for 15 minutes.
In a separate pan over medium heat, add beaten eggs. Let cook – untouched for about 2 minutes. Then gently move the eggs around to allow to continue to cook for another 2 minutes. Add salt, pepper and 1½ cup of shredded cheese, then fold in. Remove from heat once cooked to desired doneness. Remove from heat.
In a bowl, add portion of bean mixture. Add portion of eggs on top. Then add dollop of sour cream, sprinkle of green onions and a drizzle of Mexican gravy. Serve with tortilla (warmed if desired).
Notes
Taco Seasoning
THURSDAY
Cheesy Mushroom & Rice Bake – Classic weeknight cooking is often a casserole or bake style meal. You put all of the ingredients (some partially prepared) into a baking dish and let it all bake it all up in the oven. These are ideal for busy weeknights as you do a very small amount of active time in the kitchen, and then oven does all the rest. Chicken and rice is a great starting point for a bake and this recipe adds in some delicious mushrooms and cheese. Your family is sure to really enjoy this Cheesy Mushroom & Rice Bake.
In a saute pan over medium high heat, add oil, onion and garlic. Cook for 3 minutes then add rice. Toast for 3 minutes more. Transfer to 13×9 baking dish. Add chicken broth, mushrooms, and chicken.
Preheat oven to 400degF.
In a saucepan over medium heat, add butter, onion powder, and garlic powder. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and paprika and cook for 3 minutes. Stir in heavy cream and cheese. Cook another 3 minutes. Then add to baking dish. Stir to thoroughly combine.
Cover baking dish with foil and place in over to bake for 30 minutes.
Remove foil from baking dish and sprinkle with remaining cup of cheese and parsley. Bake for another 15 minutes. Let stand for 5 minutes before serving.
FRIDAY
Meat Lovers Pizza – Pizza is a staple in our home. Even made from scratch – most of our family can prepare the dough to have time to rise before making from dinner. Because it really is that easy. But sometimes that simple – yet delightful – pepperoni pizza occasionally needs to be stepped up a notch. This recipe for Meat Lovers Pizza gives you that one extra pop that #pizzanight really needs.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve 1 tablespoon of bacon grease in the pan.
In the same frying pan, add Italian sausage. Cook and crumble until no longer pink. Remove to a paper towel covered plate.
In a sauce pan over medium heat, add ingredients for the sauce. Stir to combine and cook for 5 minutes. Reduce to low and let simmer while dough cooks.
Add cheeses to a bowl and toss to combine.
Once the pizza dough is completed as listed in the recipe below, start building the pizzas.
Remove pizza crusts from oven. For one pizza, spread half of sauce over top of crust. Evenly sprinkle with 2 cups of cheese mixture. Layer with a single layer of pepperoni then sprinkle with half of each of the ham, bacon, and sausage. Sprinkle with ½ cup of cheese mixtures. Repeat on second pizza. Place in oven and cook for 10 minutes. Remove and let cook for 5 minutes before cutting.
Notes
Italian Seasoning
SATURDAY
Chicken Tortellini Soup -Full of flavor hearty soups are the perfect cold weather weeknight meals that the whole family will enjoy. This recipe for Chicken Tortellini Soup is fairly simple to put together, with not a ton of active cooking going on. What makes this particular soup special is that it has not one but TWO unexpected ingredients – Worcestershire Sauce and Tabasco Sause. You get that deep earthly flavor from the Worcestershire and a pop of heat from the tabasco for a great bite.
In a large stock pot over medium high heat, add butter. Once melted add garlic, onion, carrot, celery and half of poultry seasoning. Let saute until onions are mostly translucent.
Add broth and chicken breast. Bring just to a boil. Then reduce heat to medium and let cook for 20 minutes. Remove chicken from pot and shred. Return to pot and reduce heat to medium low.
Add lemon juice, remaining poultry seasoning, Worcestershire sauce and tabasco. And let cook for 30 minutes more.
Increase heat to medium, and add tortellini. Cook for a final 15 minutes (or until tortellini are all floating).
Notes
Poultry Seasoning
SUNDAY
Mongolian Beef – This popular Chinese-American menu mainstay is another favorite in our family. Crispy steak pieces with bell pepper, and onion in a delicious ginger soy sauce makes for a truly great weeknight dinner. Mongolian Beef does have a bit of a kick to it (there is Sriracha in the sauce) but nothing crazy. You can serve this with Simple Chow Mein or Egg Fried Rice
Combine all sauce ingredients a small sauce pan. Bring just a bubble over medium-high heat. Then reduce to medium low and let simmer.
In a medium mixing bowl, add bell pepper. onion, and sesame oil.
In a large mixing bowl, combine flour, cornstarch, salt and ginger. Add steak strips to bowl and toss to evenly coat.
Add enough oil to a frying pan to be about ½ inch deep and put over high heat. Once up to at least 375degF, start add coated pieces of steak (shake a little to separate). Do not over crowd the pan. Cook for 2-3 minutes on each side. Remove to a baking rack over paper towels on a baking sheet. Repeat till all steak is cooked.
In a separate frying pan over medium high heat. add pepper mixture. Saute for about 5 minutes.
On a large serving dish, add pepper mixture to bottom in a mostly single layer. Pile crispy steak on top. Then pour sauce over top. Sprinkle with sesame seeds, if desired. Serve with rice or noodles.
Do you have any tips for making a dinner menu plan each week? Which one of these recipes do you plan to add to your dinner menu plan this week?
Now Let’s Get Cookin’!
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
I love to play with flavors, as you know if you follow along with my food travels. Lately I have been trying different things with soups. Trying to bring lots of flavor and depth to the broth is so fun. This latest creation is pulling the flavors of curry, lemongrass, ginger and coconut milk into a potsticker based soup. Curried Potsticker Soup has a delicious aroma and depth of flavor that will knock your socks off – perfect for a cold winter day.
Curried Potsticker Soup
For this soup, I used chicken broth and pork potstickers for my version. You can use beef broth, chicken potstickers, really whatever you have on hand or access to. But the beauty of this recipe is that you can use vegetable broth and vegetable potstickers to serve up on a #meatlessmonday or for the vegetarian in your family. The real star though is the lemongrass and the red curry paste. They mix and mingle so well with the coconut milk and broth to make a silky soup for the potstickers and spinach.
Curried Potsticker Soup
If you haven’t given naan a chance yet, this is the perfect soup to try it with. Naan is an Indian flat bread that is traditional light dough fried on both sides. I chose to warm mine up in the oven, then brush melted butter mixed with red pepper flakes, garlic powder and parsley. It is perfect for dipping in the curried broth.
2Large Sweet Potatoespeeled and diced into ½inch chunks
2qtsBrothchicken, vegetable or beef
214oz cansUnsweetened Coconut Milk
4ozRed Curry Paste
1Lemonzest and juice
224oz bagPotstickerschicken, pork, or vegetable
2cupsFresh Spinachroughly chopped
½cupCilantrochopped
Get Recipe Ingredients
Instructions
In a large stock pot over medium-high heat, add oil, onion, garlic and sweet potatoes. Let cook for 5 minutes, stirring occasionally, to get slightly tender.
Add in lemongrass, ginger, broth, coconut milk and curry paste. Stir to combine. Reduce heat to medium and cover with lid. Let cook for 45 minutes.
Using an immersion blender, blitz soup until potatoes are pureed. Add lemon zest and juice, potstickers and spinach. Recover with lid and cook for 10 minutes more.
Serve in a shallow bowl with 5-6 potstickers and sprinkle of cilantro.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
If you love to make sourdough like I do and have been doing it for a while, you may have gotten a little curious about mix-ins. Sourdough Mix-in Ideas can be the addition of a few dried or fresh herbs or chunks of cheese or even meats like pepperoni or bacon. I am by no means an expert when it comes to making sourdough but I have included my full recipe for the basic or plain sourdough boule at the end of this post.
Sourdough Mix-in Ideas
A few things to consider when adding things to your sourdough. First, if you want the flavors to be mixed in all throughout the dough, you need to add it at the start or with the first stretch and fold. Once the dough starts to build it’s structure it is much harder to evenly mix things in. That said if you are looking for a “swirl” or “ribbon” of flavor running through the bread, then you want to wait to add the extras until after the bulk ferment. Second, you need to consider how much moisture and/or fat content will be added by the mix-ins. If there will be a lot of either, you may want to add a little extra flour to the dough so that it doesn’t get too flattened. And third, be prepared as cheese will always make it appear a little burnt on the outside.
Sourdough Mix-in Ideas
One last thing before I get to the mix-in ideas – have a good pot to bake your bread in is essential (unless of course you are open baking, which is not something I’ve done much so these ideas are all for dutch oven recipes). I like to use my stonewear dutch oven with a lid. You can also use a cast iron dutch oven or even an oven safe stock pot with a lid. The lid is crucial for a nice soft inside with a crusty outside.
Roasted Garlic Sourdough – mixing in oven roasted garlic gives an immense amount of flavor. Here is a recipe for making Easy Roasted Garlic. Once you push out the roasted garlic with the tongs into a dish, you will want to use the back of spoon to mash some of it up, while leaving some of it in larger chunks. The roasted garlic will need to be added at the time of the first stretch and fold.
Roasted Garlic Sourdough
Garlic & Herb Sourdough – this is one of the easiest mix-ins on this list. You will mix together the following dried herbs & spices – One tablespoon each granulated garlic, granulated onion, dried basil and dried oregano along with one teaspoon each paprika, and parsley. Then add that mixture in with the flour at the start of the dough making. Proceed with the recipe as normal.
Pepper Jack Sourdough – depending on your cheese, this can pack a bit of a punch. You will need 12oz pepper jack block cheese cut into 1/2-inch cubes. Add the cubes of cheese at the start of the first stretch and fold. You will be adding this into the dough with the first stretch and fold, the proceed with the recipe normally with one exception. You will want to lower the heat by 15degF and add five minutes to the first bake (lid on).
Pepper Jack Sourdough
Cranberry & Orange Sourdough – great for a holiday meal, this mix-in combo is very festive. You will need 1/2 cup brown sugar, 4 navel oranges and 8 oz of fresh or frozen cranberries. Start by zesting and juicing the oranges. Replace half of the water for your sourdough recipe with the fresh orange juice at the start of the recipe, as well as adding the sugar, orange zest and cranberries. Then proceed with the recipe as listed.
Cranberry & Orange Sourdough
Everything Seasoned Sourdough – if you want something a little bit fun, then this mix-in is for you. You will need around half a cup of Everything Seasoning. Add a quarter cup of the seasoning along with the flour at the start of the recipe. Proceed with all of the stretch and folds, as well as the bulk fermentation. On the final forming, just before placing in the preheated dutch oven, sprinkle enough seasoning over the top to get a nice even layer. Bake as usual
Everything Seasoned Sourdough
Cheddar & Jalapeno Sourdough – this one will be gone within the day! You will need 12oz of block cheddar cheese cut into 1/2-inch cubes as well as a whole jalapeno, cut in half lengthwise and then cut into 1/4-inch slices. You will be adding this into the dough with the first stretch and fold, the proceed with the recipe normally with one exception. You will want to lower the heat by 15degF and add five minutes to the first bake (lid on).
Cheddar & Jalapeno Sourdough
Onion & Thyme Sourdough – another super simple, but flavor packed mix-in option. You need about a third of a cup of dried minced onion and two tablespoons of dried thyme. You want to add a quarter cup of the dried minced onion and one tablespoon of thyme with the flour. You will also want to add an extra 25 grams of water, as the onions will absorb some of it. Then proceed with the recipe as normal. After shaping the dough (right before you put it in the preheated dutch oven), sprinkle the remaining onion & thyme over the top. Bake as usual.
Combine ingredients (with a dutch whisk) in a large glass bowl. Once fully incorporated into a wet shaggy dough, cover with a bowl cover (or kitchen towel).
After 1 hour, do the first set of stretch and folds. Using your hands, pull the dough from one side of the bowl, straight up and then fold over the top. Rotate the bowl a quarter turn and repeat until you have made 2 full turns of the bowl (8 stretch and folds total). Cover bowl again and repeat 2 more times at one hour intervals.
Leave the dough to continue to proof (bulk ferment) for 12-18 hours more.
Place the dutch oven in the oven and preheat oven to 460degF. Allow the oven to preheat for 30 minutes.
Turn dough out on to a floured surface. Roll and form into a round shape and place on a bread sling or parchment and back into a bowl. Scour the top (with a straight line over the middle, or any design that you like). Cover and let rest until time for preheating the dutch oven is up.
Carefully remove the dutch oven from the oven and close the oven door. Carefully remove the lid of the dutch oven and place the dough ball inside. Replace the lid and return it to the oven. Bake for 35 minutes.
Remove the lid of the dutch oven and bake another 15 minutes. Remove from the oven and carefully transfer the bread to a cooling rack.
Let the bread cool for at least an hour before cutting.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to the weekly Home Matters Linky Party #513
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a WFH Wife and Mom. My husband, four kids, 5 dogs and 15 chickens all currently live in the PNW, but we are embarking on a cross country move to Big Sky Country over the next 3 months to live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
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You may find yourself with a recipe that calls for Roasted Garlic, but doesn’t actually tell you how to prepare roasted garlic. Some folks make it in large quantities and a little over complicated. This is a super simple and easy way to create enough roasted garlic for a single recipe. Easy Roasted Garlic can be used in a recipe or you can just add it to some butter and spread it on fresh baked bread.
Easy Roasted Garlic
Typically, I say use whatever oil you have to hand or prefer. However this recipe, I do suggest that you specifically use Olive Oil. The olive oil helps the garlic retain it’s moisture, so that it doesn’t dry out during roasting. It also has a very mild flavor so that you get the most garlic flavor you can.
Easy Roasted Garlic
Roasted garlic has a buttery rich flavor that is soft and caramelized. It can add a delicious depth of flavor to lots of different types of recipes. You can add it to Roasted Tomato & White Bean Soup, maybe fold it into some fresh sourdough bread.
Place the cut garlic cloves in the center of a piece of aluminum foil. Crunch up the sides of the foil to make a faux bowl.
Drizzle the tops of the cut garlic with olive oil and sprinkle with salt.
Place foil packet on a baking sheet and put in oven to roast for 1 hour.
Remove from oven and let cool about 5 minutes before using a set of tongs to squeeze the roasted garlic into a bowl. Use as directed by recipe.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
The big change to cooking in my beautiful custom kitchen in Oregon to a teeny tiny camper kitchen in rural Montana is an adventure every day. One of the biggest issues is maintaining temperatures – both on the stovetop and in the oven. I have come up with a few solutions. Like getting a secondary oven temperature to show that the actual temperature is about 10 degrees lower than the dial says. I start the water boiling way sooner as it takes longer to get to a rolling boil but once it’s there it stays there. I’ve been able to have some pretty successful meals since we’ve been here.
What have you been up to this past week?
One of this last week’s most popular recipe was: Roasted Garlic Chuck Roast – a delicious addition to your next Sunday Supper
Roasted Garlic Chuck Roast
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
SSPS Is Hiring – are you interested in joining the Senior Salon Pit Stop Host Team? Please send an email to Esme – esmesalonblog@gmail.com
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing limit BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
That’s it! Come and join the fun and let’s make it worthwhile!
If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!
Planning out the week’s meals is something I do every Sunday for my family. I do this for a few different reasons – one it helps me get into the mindset of a new week ahead. Two it gives me the opportunity to look through the freezer, fridge and pantry to see what might need to be used up, what do I already have on hand, and what do I need to get from the store. I also try to think ahead of how can a double prep something one night to use another night, or say when a recipe calls for half an onion – I make sure to make something that needs the other half within a few days.
I also like to check in with the family to see if they have anything they have been specifically craving or wanting to try something new. Sometimes this is a fruitful ask and sometimes I get bupkitz. But I still try to ask because I also get the ‘don’t forget I’m going to dinner with a friend this night’ or ‘just please no more rice/pasta/whatever’. This is all valuable info for making a dinner menu plan for the week ahead. I also like to use a menu planner with a grocery list – like this one – to make things that much easier.
Tools You May Need
To have success with the recipes this week – here are few items that I think you may consider adding to your kitchen if you do not already have them.
A Grill Pan – I use this to give those beautiful grill lines to sandwiches, meats, and tortillas. It’s just that something extra.
Here is my plan for the week ahead. I have included the links to the original posts (you can find more info about substitutions, and processes in the full posts), as well as the full menu right here so that you don’t have to go anywhere if you don’t want to.
MONDAY
Chicken Fried Chicken Sandwiches – Crispy chicken sandwiches are always a great meal – for lunch or dinner. They are pretty simple to make and can have excellent results. For this particular chicken sandwich, I used my typical technique for making chicken fried steak and replaced the cube steak with a boneless skinless chicken thigh. The result is this fantastic Chicken Fried Chicken Sandwich, that your family is bound to request again and again.
A crispy flavorful chicken sandwich with a creamy dill sauce, bacon, lettuce and pickles!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Servings 6
Ingredients
6Brioche Buns
1cupIceberg Lettuceshredded
½cupPickle ChipsDill or Bread & Butter
6slicesThick Cut Baconhalved
Cooking Oil
For the Dill Cream Sauce
12ozGreek Yogurt
1tspDried Dill
1tspDried Chives
1tspSalt
1tspPepper
1tspGarlic Powder
1tspOnion Powder
1tbspPickle Juice
For the Chicken
6Boneless Skinless Chicken Thighs
3cupsFlourdivided
4Large Eggs
2tspSaltdivided
2tspPepperdivided
2tspGarlic Powderdivided
1tspDried Dill
1tspSmoked Paprika
Get Recipe Ingredients
TUESDAY
Chorizo & Egg Tacos – Whether you are looking for a weekend breakfast idea that will really wow folks or need a quick and delicious breakfast for dinner recipe – you came to the right place. These tacos are simple with just a few ingredients but it all comes together for a fantastic bite. Chorizo & Egg Tacos are a must for your next Taco Tuesday!
In a large frying pan over medium high heat, add chorizo. Crumble and cook until it starts to get a little crispy.
In a separate frying pan over medium high heat, add beaten eggs. Let sit 2 minutes then sprinkle with seasoning. Then gentle move the eggs around until cooked to a medium hard scramble.
Put a grill pan over high heat, and grill each tortilla.
Build a taco – smear half of tortilla with sour cream. top with portion of chorizo, then eggs. Sprinkle with cheese and add a bit of cilantro. Repeat with remaining tortillas.
WEDNESDAY
Poblano & Pepperoni Pizza – Pepperoni Pizza is a staple in our home. Even made from scratch – most of our family can prepare the dough to have time to rise before making from dinner. Because it really is that easy. But sometimes that simple – yet delightful – pepperoni pizza occasionally needs to be stepped up a notch. This recipe for Poblano & Pepperoni Pizza gives you that one extra pop that #pizzanight really needs.
In a sauce pan over medium heat, add ingredients for the sauce. Stir to combine and cook for 5 minutes. Reduce to low and let simmer while dough cooks.
Add cheeses to a bowl and toss to combine.
Once the pizza dough is completed as listed in the recipe below, start building the pizzas.
Remove pizza crusts from oven. For one pizza, spread half of sauce over top of crust. Evenly sprinkle with 2 cups of cheese mixture. Layer with a single layer of pepperoni then add half of the poblano slices. Sprinkle with ½ cup of cheese mixtures. Repeat on second pizza. Place in oven and cook for 10 minutes. Remove and let cook for 5 minutes before cutting.
THURSDAY
Creamy Ranch Pasta & Sausage – When it comes to dinners on the week days, you often need to have some really simple but flavorful meals in your collection of recipes. This recipe for Creamy Ranch Pasta & Sausage falls right into that category. With the great flavors of ranch mixed with smoked sausage and pasta, your whole family is going to be happy campers.
A very simple weeknight supper loaded with smoked sausage, pasta and a creamy ranch sauce.
Course Dinner, Main Course
Cuisine American
Keyword homemade ranch, Pasta, pasta dishes, pasta recipes, ranch seasoning, smoked sausage
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Ingredients
2tbspsOil
2lbsSmoked Sausagecut in ½ inch slices
2lbLarge Elbow Macaroni
For the Mozzarella Cheese Sauce
4tbspButter
2tspGarlic Powder
1tspOnion Powder
4tbspFlour
2cupsMilk
1tspPaprika
3tbspRanch Seasoningsee recipes below
1cupHeavy Cream
Get Recipe Ingredients
Instructions
Start water boiling for pasta. (salt if desired)
In a large frying pan over medium-high heat, add oil. Once hot, add sliced sausage pieces. Fry them until slightly browned then remove from heat.
Add pasta to boiling water and cook as directed on the package. Drain in colander and return to pot, away from heat.
In a sauce pan over medium-high heat, add butter, garlic powder, and onion powder. Once melted add flour and cook for 3 minutes. Whisk in milk and let cook for 3 minutes. Reduce heat to medium. Add paprika and ranch seasoning. Lastly add heavy cream and stir to combine. Let bubble another two minutes.
Add cooked sausage and ranch sauce to pot with cooked pasta. Stir to fully coated.
Notes
Ranch Seasoning
FRIDAY
Sloppy Joe Sliders – Everything is infinitely better when served on a slider – especially these Sloppy Joe Sliders! You get all those classic comfort flavors of a sloppy joe, with the addition of some cheese and slapped on a slider roll. Your are going to get requests to make this super easy – done in 30 minutes – dinner over and over again. These sliders are a perfect weeknight meal or a great idea for #SliderSaturdays!
Everything in infinitely better when served on a slider – especially these Sloppy Joe Sliders.
Course Main Course
Cuisine American
Keyword cheese, ground beef, ground pork, sliders, sloppy joe
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 12sliders
Ingredients
1lb Ground Beef
1lbGround Pork
½Small Yellow Onionminced
4 Garlic Clovesminced
115oz canTomato Puree
¼cupWorcestershire Sauce
1tspCumin
1tspChili Powder
1tspSalt
1tspPepper
¼cupMaple Syrup
¼cupBourbon I use Jim Beam
6slicesCheddar Cheese
12Dinner Rolls
1tbspEverything Seasoning
Cooking Spray
Get Recipe Ingredients
Instructions
Preheat oven to 350degF.
In a large saute pan over medium-high heat, add ground beef, ground pork, onion and garlic. Cook and crumble until no longer pink. Reduce heat to medium.
Add tomato puree, Worcestershire sauce, cumin, chili powder, salt, pepper, maple syrup and bourbon. Stir to combine and cook another 5 minutes.
Split dinner rolls to make a top and bottom. Place the bottom layer on a parchment paper covered baking sheet. Spoon meat mixture evenly over top of roll bottoms. Cover with cheese slices.
Place roll tops over cheese. Spray with cooking spray and sprinkle with everything seasoning. Place in oven and back for 10 minutes.
Remove from oven and let sit for at least 5 minutes before cutting to separate individual sliders. Serve 2-3 per person.
SATURDAY
Roasted Tomato & White Bean Soup – The amazing depth of flavor you get just taking the extra step of roasting the tomatoes, onion, garlic and herbs with olive oil. And not just the flavor but the texture is vastly improved as well. This recipe for Roasted Tomato & White Bean Soup is perfect for a blustery fall or winter day. The Italian sausage makes it hearty enough to be a whole meal – or what I like to call an #EntreeSoup.
On a parchment paper covered rimmed baking sheet, add tomatoes, onions, fresh basil and garlic. Sprinkle with salt, pepper, thyme, basil and oregano. Drizzle with olive oil. Place in oven and bake for 30 minutes (a small bit of charring is fine, but don't let it burn).
Remove from oven and let rest 5 minutes. Then remove to a mixing bowl and let rest another 10 minutes.
In a large stock pot over medium high heat, add sausage. Cook and crumble until no longer pink. Reduce heat to medium.
Add Worcestershire, honey and half cup of water to bowl and then blitz with immersion blender. Keep blitzing until smooth. Add water until sauce is at desired consistency. Add to pot with sausage.
Add beans and parmesan cheese to pot and let come just to a bubble. Reduce heat to medium-low and simmer another 10 minutes.
Service with a drizzle of heavy cream over top.
SUNDAY
Ultimate Spaghetti & Meatballs – When it comes to the ultimate comfort food, spaghetti and meatballs comes to mind almost every time. While some say you have to have this cooking all day long, you really can get great flavor out of just over an hour’s worth of cook time. Which makes it ideal for a Sunday supper, but also still doable for a weeknight dinner. This recipe for the Ultimate Spaghetti & Meatballs is going to really impress the whole family.
A simple red sauce, with an easy homemade meatball that is so loaded with flavor, the family is going to love it.
Course Dinner, Main Course
Cuisine American, Italian
Keyword beef meatballs, italian meatballs, red sauce, spaghetti, spaghetti and meatballs, sunday supper
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Servings 6
Ingredients
1½lbSpaghetti Pasta
For the Sauce
½White Onionminced
2tbspMinced Garlic
2tbspOlive Oil
1tspBasil
1tspOregano
228oz canCrushed Tomatoes
215oz canTomato Puree
1cupBeef Broth
¼cupHoney
¼cupWorcestershire Sauce
1tbspItalian Seasoning
1tspRed Pepper Flakes
For the Meatballs
2lbGround Beef
1cupBread Crumbs
1tspGarlic Powder
1tspPaprika
1tspSalt
1tbspDried Minced Onion
1tbspTomato Bouillon
1tbspItalian Seasoning
Get Recipe Ingredients
Instructions
In a large saute pan over medium high heat, add olive oil, onion, garlic, basil and oregano. Let saute for 4 minutes. Add remaining sauce ingredients and thoroughly combine. Reduce heat to medium-low.
Preheat oven to 350degF.
In a mixing bowl add meatball ingredients and thoroughly combine. Using a 1 ounce food scoop to portion out meat mixture. Use you hands to roll each into a ball and place on a cooking rack (spray with cooking oil) over a parchment paper covered sheet pan. Place in oven and cook for 25 minutes.
Remove meatballs from oven and add to simmering red sauce. Let continue to simmer until pasta is cooked.
Start water boiling for pasta (salt as desired). Once ready, add pasta and cook as directed on packaging. Drain in colander and return to pot away from heat.
Remove meatballs from the sauce to a bowl. Pour remaining sauce over cooked pasta and toss to coat.
Serve a portion of sauced pasta with 6-8 meatballs over the top.
Do you have any tips for making a dinner menu plan each week? Which one of these recipes do you plan to add to your dinner menu plan this week?
Now Let’s Get Cookin’!
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Classic weeknight cooking is often a casserole or bake style meal. You put all of the ingredients (some partially prepared) into a baking dish and let it all bake it all up in the oven. These are ideal for busy weeknights as you do a very small amount of active time in the kitchen, and then oven does all the rest. Chicken and rice is a great starting point for a bake and this recipe adds in some delicious mushrooms and cheese. Your family is sure to really enjoy this Cheesy Mushroom & Rice Bake.
While it does add an extra step, and an extra pan to clean, toasting the rice with the onions and garlic is key to making sure the rice is cooked through. That is usually the failure point of rice in a bake, it doesn’t get cooked through evenly. By toasting the rice before adding it, you start the process of opening up the grains so that they can absorb the liquids and plump up. It only takes a few minutes and will save the dish in the end.
I like to use the small white (sometimes called Button) mushrooms or Cremini mushrooms. Really you can use whatever type of mushrooms you prefer. Just make sure to cut them into slices that are about a quarter inch thick and no bigger than your chicken chunks. Alternatively, you can also chop the mushrooms, if you don’t want them to be as visible (some kids need a little trickery to eat some things).
You will need a 13×9 baking dish. I prefer a glass dish but you can use a stonewear piece like the one from Le Creuset, or a metal one. Just remember to adjust your baking time based on your experience using it in your oven.
In a saute pan over medium high heat, add oil, onion and garlic. Cook for 3 minutes then add rice. Toast for 3 minutes more. Transfer to 13×9 baking dish. Add chicken broth, mushrooms, and chicken.
Preheat oven to 400degF.
In a saucepan over medium heat, add butter, onion powder, and garlic powder. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and paprika and cook for 3 minutes. Stir in heavy cream and cheese. Cook another 3 minutes. Then add to baking dish. Stir to thoroughly combine.
Cover baking dish with foil and place in over to bake for 30 minutes.
Remove foil from baking dish and sprinkle with remaining cup of cheese and parsley. Bake for another 15 minutes. Let stand for 5 minutes before serving.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to the weekly Home Matters Linky Party #512
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a WFH Wife and Mom. My husband, four kids, 5 dogs and 15 chickens all currently live in the PNW, but we are embarking on a cross country move to Big Sky Country over the next 3 months to live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
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