Weekly Menu 9-8-2025
As summer winds down and the temperatures start to cool, I’m excited for seasonal veggies to make a comeback! And while, toward the end of the week, you’ll see favorite foods like butternut squash and apples, most of the meals will be centered around end-of-the-year summer seasonal veggies, such as zucchini, tomatoes, and basil. Some soups will also be added to the mix – geared more towards fall. Don’t you just love the varied, flavorful foods that the Lord has provided us?
I feel like I’ve been robbed…let me explain. This summer has been extra hot, extra muggy, and mostly cloudy. Now the temps are cooling and the sun is out, I realized I didn’t get enough summer. While I’m anxious for fall décor to grace my home, I’m not ready for the cold temperatures.
Monday
We love tacos, and I think I’ve mentioned before that we’ve made them in so many ways, other than the traditional ground beef tacos Mom used to make at home six decades ago. I still love ground beef tacos, but seriously, it’s like choosing vanilla ice cream when there are so many flavors to choose from.
On the menu tonight are these buffalo chicken tacos from Two Peas & Their Pods. The recipe is easy, the tacos are baked, and the flavor profile is off the charts. To make this meal simpler, use rotisserie chicken, as called for in the recipe, bottled buffalo sauce, and pre-shredded cheddar cheese. Top the tacos with your favs!
| Crispy Buffalo Chicken Tacos Served with Shredded Lettuce, Guacamole, Jalapeno Ranch, and Pickled Red Onions |
Tuesday
You might not believe me, but I’ve never bought packaged tortellini before. Shocking, I know! This hearty soup, featured on the Stone Gable Blog, has, however, tempted me out of my comfort zone. With ingredients like sweet or hot Italian sausage, spinach, Parmesan cheese, chicken stock, half-and-half, and marinara sauce, it has to be delicious.
I’m undecided about whether I want to make rustic bread, fresh baguettes, or make some garlic toast.
| Italian Tortellini Soup with Sausage and Spinach Garlic Toast |
Wednesday
Puff pastry pizza is served. While zucchini is still prevalent, it’s time to make a pizza from How Sweet Eats that includes lemon, mozzarella, and goat cheese. It’s a straightforward recipe that looks easy and quick to make – perfect for Hump Day! And who doesn’t like pizza, anyway? I could eat pizza at least once a week, or more often.
I plan on making this wonderful tomato salad, a recipe from Love and Lemons, which I think will pair beautifully with the zucchini pizza. It’s time to grab the TV trays and eat a relaxed and stress-free meal in front of the TV – now, what to watch is the big question of the day.
Thursday
This dish is so pretty – I feel like I’m dining at a five-star restaurant, only I’m in my comfy clothes and settling down at my kitchen table. The fish is marinated in a mixture of lemon and orange zest and juice, along with olive oil, so it is infused with citrus flavor; a recipe from Foodness Gracious, a new-to-me food blog. Cook the fish and then create a beautiful sauce from the leftover marinade, more orange juice, maple syrup, or brown sugar, and butter. Once the sauce has thickened, add fresh, ribboned basil and serve the fish with the sauce drizzled over the top. Be sure to use pasta bowls to hold all that flavorful citrus sauce!
Add steamed asparagus spears on the side for a meal that looks pretty and tastes even better!
| Pan Fried Cod in a Citrus Basil Butter Sauce Steamed Asparagus |
Friday
Of all the peppers, those smoky poblano peppers are my favorite! When I came across this soup recipe using poblanos from Isabel Eats, I didn’t need any further provocation to add it to the menu this week. First, the peppers are blistered/roasted in the oven to bring out more of the smoky flavor. The ingredients, including diced onion, minced garlic, chicken broth, heavy cream, and, of course, the poblanos, comprise this hearty, flavorful soup, which boasts a rich, cheesy flavor with sharp cheddar and jack cheese. Don’t forget the spices and serve with fresh chopped cilantro!
While this soup would be great with warmed flour tortillas, I’m opting for a cheese bread recipe from a Belly Full that I’ve made before. So good. Instead of a loaf of bread, I plan to divide it into muffin cups and make cheese muffins.
| Chile Relleno Soup Cheese Bread (Muffins) |
Saturday
This recipe is calling my name big time. It’s been too long since we last had pork tenderloin. When the recipe from How Sweet Eats calls for ingredients like butternut squash, apple, and goat cheese, I couldn’t say no. Did I mention fresh sage, rice, bacon, shallot, and spinach? Yup, those are in there too. It’s a dinner worth of company and so impressive!
Since the pork has all those ingredients, a simple side salad from Two Peas & Their Pods is all that’s needed – and this salad is delicious!
| Butternut, Apple, and Goat Cheese Stuffed Pork Tenderloin Rice Pilaf Apple Pecan Salad with Creamy Lemon Dressing |
