Weekly Meal Plan {Week 21}

Happy Monday!  We are super excited about a shortened school and work week and getting to spend the Thanksgiving holiday with family.  Fall means comfort food and we are cooking up lots of it!  You can read more about our meal planning process if you need some inspiration or assistance.  Here is what was on our menu last week:

Saturday: We had our monthly supper club and this month’s theme was pizza!  I made a Kimchi Chicken Bulgogi pizza, since one of our members doesn’t eat beef.  It was tasty but really spicy! My pizza recipe came from a combination of several different recipes that I found online.

Sunday: We had leftover chicken bulgogi and kimchi from the pizza I made for supper club, so the Weekend Chef made another pizza for us for dinner and a plain cheese pizza with chicken bulgogi, no kimchi, for the kids.

Monday: I made Naked Turkey Bruschetta Burgers from Skinnytaste.com.  This recipe worked well for my husband’s diet, since there’s no bun.  I’m sure these burgers would be even tastier in the summer, when using fresh, home grown tomatoes to make the bruschetta.  Despite using store bought tomatoes, these burgers were good.  Plus we got extra veggies in the kids with the grated zucchini in the burgers!  I did serve these with French fries for me and the kids!  Unfortunately, no photo was taken of these.

Tuesday: I made Beer Braised Beanless Chili from Melanie Makes.  I am not a big bean eater, so this was a win in my book.  It was easy to prepare and had great flavor for a short cooking time.  I substituted ground turkey for the ground beef and it came out great!  My daughter and I had ours over some leftover rice.  I defrosted some Zucchini Corn Muffins from the freezer for the kids to eat with this as well.  This is definitely a repeat recipe!

Wednesday:  I made Pumpkin French Toast Bake from I Wash You Dry.  This recipe used English muffins, which was different than any other French toast recipe I’ve made before.  I wasn’t a huge fan of this dish, although the whipped cream on top helped!  I opted not to make the crumb topping and thought the dish was sweet enough as is, especially with the added syrup or whipped cream.

Thursday:  It was the Weekend Chef’s birthday and he requested steak and potatoes.  He cooked the steaks, which we topped with blue cheese crumbles, mushrooms and onions.  I tossed the potatoes with olive oil and a McCormick Montreal Chicken Seasoning and roasted them.   Our son helped make the salad which we served with the steak and potatoes.  For dessert he wanted homemade chocolate chip cookies.  Because we were eating dinner while they would be baking, I went with cookie bars.  This way we wouldn’t be interrupted with switching baking pans and doling out more cookie dough during our dinner.

Friday:  The Weekend Chef made it home from work early and actually made this Caramelized Onion and Olive Pizza with Goat Cheese from Cooking Light while I was at basketball practice with my son.  He made a plain cheese pizza for the kids.  As you can see, we really like pizza in our house!  And this one was really good!