Weekly Menu Plan 78 is all about fall comfort with warm soups, easy slow cooker dinners, chocolate cupcakes, and the best pumpkin bread around!
Wow! What a delicious week we have coming up for the Weekly Menu Plan 78. Cool fall breezes are blowing on through, so we’re answering the call for more soups, comfort food, and seasonal desserts.
Take a look:
Aiii-chi-WOW! Jenni/Pastry Chef Online comes through on Monday with a twist on a classic with her Cajun Spicy Tomato Soup. Whip up a classic grilled cheese made with the Best Grilled Cheese Method around, and dinner is served!
Erin/The Speckled Palate brings her Slow Cooker Red Beans and Rice to the Table on Tuesday. This super simple recipe is great with No Knead Cheesy Beer (or Soda) Bread. Because MORE CARBS = more comfort.
On Wednesday, Cheryl/Pook’s Pantry ladles one of my all time favorites with her Potato Corn Chowder with Bacon. I like this soup paired with my No Knead Herb Batter Bread.
Thursday begets my Slow Cooker Chicken with Wild Rice Soup. This soup is a cool weather staple around here because you basically throw everything into the crock pot, set it and forget it. It’s also a great use for leftover roasted chicken. I tend to serve this soup with a simple caesar salad to round out the meal.
Megan/Country Cleaver puts the “Yay!” in Fri-YAY with her Classic Reuben Sandwich. Thinly sliced corned beef, sauerkraut, and toasty rye bread is a comfort food sammie, if ever I saw one! For a picnic in the fall type of feeling, serve this one with a lighter dill potato salad.
I bring the Best Pumpkin Bread to the weekend table. The recipe uses an entire can of pumpkin and yields the softest, tastiest slice of pumpkin spice bread. If you want to lightly butter each side and toast it on a hot cast iron griddle for a few minutes, well then, I won’t stand in your way!
Cheryl/Pook’s Pantry is already thinking about Halloween with her super-cute Day of the Dead Chocolate Cupcakes. I never thought that I’d say skulls are cute, but these sugary decors are adorable! I’m told that the skulls are made by Wilton, and available at Michael’s stores.
That’s it for this week!
What’s your Must Try recipe from the Weekly Menu Plan 78?
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