Weekly Menu Plan 124 edges us closer to fall with simple, cozy dinners and seasonal desserts. We guarantee every bite will be delicious as the last.
Holy Cannoli! Can you believe that Labor Day weekend is upon us? Labor Day always signifies the kick off to the Fall season for me. I’m not ready! I feel like I should have another week or two before the holiday, but alas, I do not. My list of Projects-to-Complete-Before-Labor-Day is still very long and distinguished. While I can’t shorten my list of projects, I’ll have to extend my self-imposed deadlines. I mean, really? I’m known to work like a whirling dervish when faced with a To Do List, but even I have to admit that there’s no way that I’ll get it all done.
A sample of things remaining on the list: inventory the school books, rotate our curriculum, re-organize the school closet, power-wash and repaint the front porch, and refinish the dining room table by the end of this weekend. Yeah…not going to happen. While my list of projects may not be ready for Fall, our Weekly Menu Plan 124 sure is, while still using seasonal ingredients. Take a gander at what we have going on this week:
Jenni/Pastry Chef Online kicks off the week with her mama’s recipe for Hamburger Macaroni Casserole Supreme. Think of it as a far tastier version of Hamburger Helper. The recipe comes together in a snap, and pairs beautifully with a simple caesar salad.
Erin/The Speckled Palate elevates dinner on Tuesday with her Apple Pulled Chicken Sliders with Brussels Sprouts Apple Slaw. I plan to serve these little cuties with a speedy side of garden fresh garlic green beans. You should too.
Cheryl/Pook’s Pantry brings on the comfort with her Langostino (lobster) Chowder. Lob-stah Chow-dah, y’all! Oh yeah! If there’s one thing that I know, it’s that chowder begs–begs!–to be served with bread. I look forward to getting my no knead herb batter bread all up in this chowders business. Obviously.
I also look forward to the explosion of tomatoes, summer squash, zucchini, and other vegetables this time of year, because that means it’s time for Ratatouille Vegetable Stew. I feel so good about serving this fresh vegetarian dish, and even better with the Sons gobble it up. Vegetables! It’s true. Serving toasted slices of honey white bread for them to scoop up the stew definitely helps.
Friday night is Pizza Night with Jenni’s 3 Cheese Lasagna Pizza.You heard me. It’s a pizza that tastes like lasagna! That’s like having two favorite comfort foods all in one dish. Sign. Me. Up.
Feel free to also sign me up for Cheryl’s No Bake Lemon Cheesecake Parfaits. She tells me that it’s “stupid easy” to make with layers of cookies, fluffy cheesecake filling, and fresh raspberries. I think they look and sound absolutely delightful!
Son #4 is always delighted whenever I make what he calls The Best Blueberry Pie. He’s quite the blueberry connoisseur, so when he calls this pie The Best, I believe him. Fresh blueberries are lightly sweetened and have just the faintest hint of lemon in the filling, all wrapped up in my 5 Minute Homemade Pie Crust. The Best Blueberry Pie is as simple as it is perfect. Try it and tell me what you think.
That’s it for Weekly Menu Plan 124! What’s your favorite recipe this week?
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