Weekly Menu 9-15-2025
It’s hard to believe that we’re halfway through September! Like most of you, I’m starting to plan for the upcoming holidays. I usually create a special folder marked for holiday meals as I plan for each of the special occasions and holidays. This includes not only dinners, but also breakfasts, brunches, and baked goods. For me, it’s fun, and I scan through recipes and cookbooks, looking for the perfect cookies and quick breads to share with family and friends. It means finding just the right recipes for that special meal.
It’s also a time when we get busy, and preparing regular meals can be tedious and time-consuming. Soon, I plan to share my recipe for breakfast quesadillas – it’s a break from routine, and everyone in the family will love them! It’s actually a simple recipe, and so forgiving, so use what you have on hand and dig in.
Monday
I love easy dinners —something cooked in one pan that requires minimal effort. This recipe from Two Peas & Their Pods sounds like comfort food, all in one skillet. I plan on substituting ground beef for the turkey simply because it’s in the freezer. It won’t be nearly as low in calories, but that’s okay. So many wonderful ingredients go into this dish, from onion, bell pepper, zucchini, tomatoes, green chilies, rice, and cheese – oh my!
With everything cooked in a skillet, there is no need to add a side dish for this meal. Instead, the fresh ingredients will be piled on, from thin radish slices (my favorite with Mexican-influenced dishes), pickled red onions, avocado, cilantro, and green onions, to name a few.
| Easy Taco Skillet Served with Pickled Red Onions, Avocado Slices, Pickled Jalapenos, Cilantro, Green Onion Slices, Thin Radish Slices, Diced Tomatoes, and Queso Fresco |
Tuesday
We have ravioli in the freezer, and tonight we’re having a meal straight from Italy. Well, not Italy itself, but close enough – it’s an Italian-style meal, a recipe from the Recipe Critic. Four-cheese ravioli, doused in a creamy sauce made with cream (of course), chicken broth, spinach, sun-dried tomatoes, seasoning, and Parmesan cheese.
There’s more than one reason to pop the cork on a good red; it’s carrying this Italian-themed dinner a step further by serving Antipasto salad. If you love cherry tomatoes, black olives, salami, green olives, marinated artichokes, and cheese, you’ll love this salad, dressed in a vinaigrette made from red wine vinegar, olive oil, and a blend of seasonings.
Wednesday
Tonight, we may be serving dinner in the dining room! I mean, seriously, cider-braised chicken with caramelized onions, a recipe from Half Baked Harvest, has got to be the quintessential recipe for fall. Am I right, or am I right? Succulent chicken (breasts) is seasoned and coated with flour, and then seared – sealing in those juices. Next, caramelize the onion, add some of the cider, and finally, the mushrooms and seasonings. Return the chicken to the pan with the remaining cider and roast in the oven for added flavor. It’s a dinner made in heaven!
To accompany this dish, a rice pilaf and homemade dinner rolls would be the perfect side dishes. It doesn’t get any better than that.
| Cider Braised Chicken with Caramelized Onions Leftover Rice Pilaf Dinner Rolls |
Thursday
There’s something about eating a meal out of a bowl, over steamed rice, that shouts Thai to me. And yes, this Thai-inspired recipe from Half Baked Harvest is another dish that I’m eager to make. This is an easy one-pan dish where the salmon is seasoned and drizzled with honey before being pre-baked. Then add the remaining luscious ingredients, such as coconut milk, garlic, jalapenos, fresh ginger, tamari, and lime juice. Finish baking and serve this flavorful salmon over fluffy rice. Oh, and don’t forget the avocado salsa for a true Thai experience – in a bowl!
One only needs pita triangles to dip, scoop, and finish off the bowl.
| Baked One Pan Garlic Butter Coconut Salmon Served over Steamed Rice with Avocado Salsa Pita Triangles |
Friday
As the temperature falls and we approach autumn, soup is always a good choice. Tonight, from The Kitchn comes this flavorful and somewhat spicy soup recipe, using butternut squash. Not only squash, but also onion, bell pepper, jalapenos, garlic, spices, and chicken stock. Serve in large soup bowls with a variety of toppings, including sour cream, green onions, pepitas, and fresh chopped cilantro.
I’ve been dying to try these jalapeno cheddar popovers from Half Baked Harvest, and I think tonight is the perfect opportunity to serve them as a side dish with this spicy soup.
Saturday
We hope to have a good friend and neighbor over for supper tonight. It all depends on his schedule, so we’ll make plans accordingly. Grilled steak always makes a hit, and I’m pairing it with garlic butter sauce that pairs well with almost everything, including seafood!
To complement the steak, the horseradish mashed potatoes sound like a winner, a recipe from Culinary Compass, another new-to-me food blog. And you need a great veggie, like green beans, and to dress them up, caramelized shallots and toasted almonds.
…And if our friend can’t make it this Saturday due to work, it’ll probably be Subway for dinner and a good movie instead!
| Grilled Steak with Easy Garlic Butter Sauce Horseradish Mashed Potatoes Steamed Green Beans with Caramelized Shallot and Toasted Almonds Dinner Rolls |
