Weekly Menu Plan 100 brings all of our most popular, tried and true recipes to the table. This is our most delicious week yet!
Spring is in the air! March is indeed coming in like a lion, so we’re hoping it’ll go out like a lamb! Until then, we’ll slog through the rain storms and ice dams with the hope that spring is actually on the way! Although, I’ve lived in northern Michigan long enough to know that we’ll likely have at least one more snow storm before spring has sprung. That’s okay! I have plenty of food to keep us warm while we wait for warmer temperatures.
The hint of Spring is reason enough to celebrate, but we have another great reason to happy-dance! This is the 100th edition of weekly menu plans from me & my girls the Dinner Divas. ONE HUNDRED MENU PLANS! I’m all sorts of excited about this milestone!
So to celebrate the Weekly Menu Plan 100, we’re showcasing our most popular recipes, as determined by our Dear Readers and the Google machine. Here’s what’s on the menu:
Jenni/Pastry Chef Online starts the week with a tutorial on how to make vodka pasta sauce with any marinara. Her Penne with Vodka Sauce is a favorite of her readers, as well as a favorite of mine. I love this pasta with a heel of my No Knead Artisan Bread to swipe up that delicious sauce.
My readers have adored my Cajun Chicken Fettuccine Alfredo for years! I make it whenever I want an extra special in-house date night with my Bacon Slayer. It’s a restaurant quality dinner that’s easy to make at home. Make it for your love. Make it for you family. Make it for your friends. It’s just that good!
The middle of the week is looking especially tasty with Erin/The Speckled Palate’s French Onion Bruschetta. Think french onion soup, but on toast! Paired with a simple caesar salad, this is one appetizer that eats like a meal!
Another favorite with Jenni’s readers is her Instant Pot Mexican-Style Chicken because it’s ready in a flash, and customizable to a variety of tastes. Besides, anytime Mexican-ish food is involved, it’s going to be a good dinner! I recommend layering my Slow Cooker Refried Beans with all that goodness.
I swear that Cheryl/Pook’s Pantry is the Queen of Veggie Cakes! She makes several different varieties, but these classic Veggie Cakes are the crowd favorite over on her blog. Eat them on their own, or pair them with a simple roasted chicken.
Cheryl is also a good baker, which is why these Devils’ Food Cupcakes with Mint Buttercream Frosting are so popular with her readers. The rich chocolate cupcakes are perfectly paired with a refreshing mint frosting that you’ll want to eat with a spoon!
Speaking of eating frosting with a spoon, my Milk Chocolate Buttercream is another spoon-worthy frosting! I’ve met the most wonderful readers through this frosting because it’s wildly popular. It’s super light and not too sweet, with the flavor of a milk chocolate bar. Milk Chocolate Buttercream goes well on just about every cake or cupcake. I especially love it on vanilla buttermilk cake, funfetti sprinkle cake, and red velvet-vanilla marble cupcakes.
I hope that you enjoy our readers favorite recipes for the Weekly Menu Plan 100!