Weekly Menu Plan 79 hits all of the comfort food bases with roast chicken, short ribs, risotto, enchiladas, and baked french toast!
Oh. Mah. GOODNESS! We’ve got a little bit of everything this week on the Weekly Menu Plan 79, and every bit of it is dee-lish-ous!!! I want to eat All the Things on the menu this week. You will too.
Check it out:
I kick off the week with my super-easy, ultra delicious Slow Cooker Roast Chicken and Root Vegetables. Simply quick chop a few veggies,give the chicken a good spice rub, and plop it all in the slow cooker to slow roast all day. Your house will smell AWESOME come dinner time. I guarantee it! I highly recommend making a loaf of honey white bread to sop up all of those tasty juices.
Moving on to Tuesday, we have a breakfast for dinner situation with Jenni/Pastry Chef Online’s Apple Cider Doughnut French Toast Casserole. There is not a thing about that french toast that sounds bad. The bread tastes like doughnuts, and the apple cider syrup makes the world go ’round. Add some crispy bacon on the side. Yes, please!
Following up on Wednesday, Erin/The Speckled Palate brings her French Onion Risotto to the table. Creamy aborio rice is slowly simmers with ground beef, caramelized onions, milk, and provolone. This one pot dinner is made in an enameled Dutch oven, so clean up is a snap! It’s definitely a keeper! Serve it with a chopped salad with orange poppyseed dressing to round out the meal.
After the risotto, Thursday is looking fine with Cheryl/Pook’s Pantry’s Red Wine Braised Short Ribs over over a simple rutabaga puree. Heck, make that a cauliflower puree if that’s your thing. Either way, you should definitely try these short ribs. Cheryl insists that the key to success is in using a high quality Dutch oven. Are you seeing the theme? Enameled Dutch ovens are where it’s at!
Finally, I know where I want to be on Friday, and that’s in front of a plate of Megan/Country Cleaver’s Chipotle Chicken Enchiladas with Butternut Squash and Black Beans! If you want to go all out with a Tex Mex feast to celebrate the end of the work week, get a batch of my slow cooker “refried” beans going in the morning for a real fiesta at night.
Rounding out the week is Jenni, back with a fun and festive seasonal treat with her Malted Milk Ball Spider Cookies. Now, I’ll be the first to admit that spiders and I do not get along. I don’t even care if it’s in cookie form. These little guys are so cute that I’ll make an exception…right before I bite their fool heads off. Ha!
Not to be outdone, Erin’s back with one of my favorite munchies–Crispy Taco Spiced Chickpeas. Have you tried roasting seasoned chickpeas (garbanzo beans?) They get nice and crispy and full of flavor! I definitely recommend snacking on a bowl of these. If you’re feeling sassy, spoon them into fresh flour tortillas and top them with your favorite taco condiments for a vegetarian dinner.
That’s a wrap for this week!
What’s your favorite recipe on the Weekly Menu Plan 79?
What type of recipes would you like to see on the weekly menu plans? We aim to please!