Weekly Menu 10-20-25
It’s that time again, you know, holiday meal planning. For Halloween, we like to greet trick-or-treaters and their parents by sitting out front to hand out candy. This year will be no different, though we plan to hand out candy once they’ve gone through the maze.
Still, I like to have something warm to drink in disposable cups that parents may want to keep the chill at bay. A few munchies like Ranch Pretzel Snack Mix. I made this last year around Christmas, and it was a hit! It’s a tradition to make sugar cookies and frost them, and this year, I think Apple Cupcakes with Salted Caramel Frosting would be so seasonal and delicious. I’m wondering if I could make them as mini-cupcakes? A couple of bites, less mess, and so enticing.
With so many upcoming holidays and special occasions, there’s a special meal planned for each, not to mention specialty breakfasts.
Monday
I’m intrigued by this shrimp soup, which is cozy, creamy, and far more exciting than your average tomato soup. The recipe from Jo Cooks has all the elements one would expect and want. But suffice it to say, I was hooked after reading that a whole can of crushed tomatoes is included along with coconut milk.
Instead of grilled cheese, pita triangles toasted in the oven with EVOO and sea salt would be delicious dunked into the soup.
| Brazilian Shrimp Soup Pita Triangles |
Tuesday
This one-pot chili cornbread casserole is perfect for chilly nights. As Tieghan says from Half Baked Harvest, “Ground beef is seasoned with homemade chili spice mix, then simmered with onions, poblano peppers, salsa, tomato paste, butter, and a little broth until rich and flavorful. A simple one-bowl cornbread batter, plus a handful of cheese, gets spread over top, then baked until golden.” Yeah, what she says!
A great side to add freshness, a simple garden salad with bottled Italian Dressing – and dinner’s ready!
| Chili Cornbread Casserole Garden Salad w/ Italian Dressing |
Wednesday
This Chicken Curry is delicious, healthy, made in one pot, and best of all, it’s ready in only 30 minutes! Forget take-out, this is about to become your new family favorite. From Jo Cooks, this recipe sounds simple, easy, and oh-so delicious with tender chicken, onions, garlic, curry powder – yes, curry powder with other aromatic and tasty ingredients.
It’s best served over rice, and since I already have pita bread, I want to sop up all the juices from the bottom of the bowl!
| Coconut Chicken Curry Served over Rice Pita Bread |
Thursday
This recipe is so good! We love olives as it is, but paired with grilled fish, a recipe from Giadzy.com. With olives, tomatoes, garlic, olive oil, and butter, this topping takes the fish to a whole new level. It’s easy, delicious, and good for you!
I plan on serving the fish over a creamy, cheesy polenta bed for a beautiful dinner that says; It must be Friday night. Add baked tomato halves and it’s company-worthy!
| Grilled Halibut with Italian Olive Relish Creamy Cheesy Polenta Baked Tomato Halves |
Friday
It’s going to be a laid-back Friday evening. Seriously, I want a meal that’s super easy, something good, with a margarita in hand. I may try one of those recipes I’ve had my eye on, like Smoky Harvest Apple Cider Margarita, or perhaps our usual old-fashioned margarita. And of course, a handful or bowlful of tortilla chips with a tried-and-true salsa I love.
For the entrée, I found this recipe that I have to try, but I plan on buying a can of chili beans. Like I say, laid-back! From How Sweet Eats, bell peppers are pre-roasted before filling with chili and, of course, cheese, plenty of cheese for me, please. Serve the peppers with sliced green onions and a bit of sour cream, and add a side of shredded lettuce with tomatoes and a dollop of sour cream.
| Tortilla Chips w/ Easy Restaurant Style Blender Salsa Smoky Chili Stuffed Peppers Served over Shredded Lettuce & Tomato Salad w/ Sour Cream |
Saturday
This chuck roast recipe is company-perfect. And tonight, we’re having company over for an easy and flavorful dinner with tender roast, with all the veggies that shout, homey comfort at its best. I love apple cider, and at this time of year, what a great time to serve up a roast that’s braised in cider! From Half Baked Harvest, this recipe also includes onions, shallots, chicken stock or white wine, apple butter, and fresh herbs. Oh my!
I might add carrots to the mix, or cook them separately; I haven’t decided yet. But I can’t wait to try the asparagus recipe from An Organized Chaos. It sounds too good to pass up.
| Cider Braised Pot Roast with Crisp Sage Butter Potatoes Steamed Carrots Cheesy Baked Asparagus Homemade Dinner Rolls |
