Meal updates from last week:
Last week was an amazing week of meals. Everything that we ate was so good, I especially loved the cheeseburger sloppy joes and fall salad. The flavours in the salad were just like you were eating Thanksgiving dinner. It would be a great salad to make with leftovers from Thanksgiving, I will have to keep that in mind for next year. I enjoyed the pepper soup, but think that next time I make it I will do half beef and half Italian sausage. We also added sour cream to the top of our soup, which just gave it a little something extra.
This week we will be eating at home Monday-Thursday, my husband is leaving Friday to go home, so it will be the kids and I until early next week. Tonight we ate at my parent’s house, we enjoyed my gramma’s Muffin Cup recipe. We ate these with steamed broccoli and cauliflower topped with cheese sauce and a simple coleslaw.
- Thai slow cooker chicken and wild rice soup from @sweetpeasandsaffron this is one of my favourite slow cooker soups!
- Korean beef tacos from @pinchofyum I love the sound of these, and cannot wait to give them a try. This recipe can be made in an instant pot, slow cooker or stove.
- Meatballs marsala from @shutterbean the original recipe is from @smittenkitchen we will eat these over egg noodles.
- Chicken enchilada roll-ups from @skinnytaste this will be my second time making this recipe, the first time I made them they were delicious. We will eat these with cilantro-lime rice.
Holiday baking has begun in our house! I made nuts and bolts and turtles this weekend. My husband will take both of these home to share with his family. The nuts and bolts recipe can be found on my Instagram feed, I shared the turtle recipe with you last week. I am already thinking about my next holiday baking project, I found this cookie recipe and this one that I would like to try! I also found some time today to bake some muffins for the week ahead, we decided to take a break from the pumpkin muffins, instead we are going to have apple carrot oat muffins.
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