Getting right to it tonight with last week’s highlights.
The shrimp tacos were great, but the big winner was the meatballs! I thought I would have enough to freeze, but only 3 ended up making it to the fridge. Made a mental note to double the recipe next time.
I finally got around to making the pumpkin muffins this afternoon. On a whim, I used a different recipe. What a great decision! Now…I have had some really amazing pumpkin muffins, but these really are the very best I have EVER had. Ever. Trevor was sneaking them off the cooling rack.
In addition to what was on the menu, in keeping with my pumpkin obsession, I made pumpkin french toast on Sat morning. I subbed in maple syrup for the brown sugar in the recipe. Honestly, you could leave that out altogether, and it would still taste great. Trevor and I loved it, but Lucas and Dave were not terribly impressed.
This week is going to be a bit wonky due to some commitments that will take one or both of us out of the house for dinner. Here we go…
Sunday: We skipped seafood tonight because I needed to re-stock the kitchen with my favorite soup. This chicken enchilada soup is SO versatile, and freezes great. I used a huge red pepper from our garden, two large sweet potatoes instead of russet, and tossed in a jalapeno. I did not have any butternut squash, so I used the acorn squash that did not get used last week. (Ahem) Instead of transferring to a blender in batches, I used my immersion blender. So much easier. This will do a really good job stocking the freezer. YAY!
Monday: Soup made on Sunday.
Tuesday: Moving seafood to Tuesday, and cooking up some baked lemon salmon with asparagus
Wednesday: Cobb salad with hard boiled egg, bacon and avocado
Thursday: Whole chicken in the crock pot, steamed broccoli and wild rice. I get two whole pastured chickens a month, and this not only feeds us for several days, it also makes delicious stock! If you have not yet tried to cook a whole chicken in a crock pot…it is time. You will not believe that it took you this long.
Friday: Open face chicken melts using the left over chicken
Saturday: Avocado Bacon Breakfast wrap
Looking forward to more pumpkin recipe hunting on pinterest this week! Enjoy your cooking adventures.