Weekly Menu 9-22-25
Happy first day of Fall! The trees are starting to turn color here, and before long, they’ll be a vibrant gold. I’m excited and a bit sad; I’m excited for fall, a bit sad that summer is coming to an end. I’m excited for the upcoming holidays, and I look forward to autumn festivals, Oktoberfests, hayrides, corn mazes, and hot apple cider.
As September slowly comes to a close, I want to make the most of what’s ahead, embracing each day as a gift from God. To maximize my time, to find joy, even in the small things. And, well, food is part of all that. This week on the menu, Monday is chili night, but there is so much more. Chicken, fish tacos, elevated grilled cheese, pizza, and a hearty vegetable soup are part of this week’s meal plans.
Monday
I love a bowl of chili, especially when the temperatures drop and you want something warm and hearty for dinner. This recipe from Two Peas & Their Pods uses rotisserie chicken. Cook the onions, celery, and carrots until softened. Add the minced garlic, then the remaining ingredients. We’re talking broth, beans, the chicken, tomatoes, and seasonings. Simmer to infuse flavor into the soup, and then finish it off with creamy yogurt. Serve steaming bowls of chili with extra grated cheese, sliced green onion, fresh chopped cilantro, and diced avocado. Yum!
I often rotate between warmed tortillas and corn muffins for the bread, and tonight, I’m planning corn muffins and creamy coleslaw – the perfect sides to accompany this bowl of chili!
| Buffalo Chicken Chili Corn Muffins Creamy Coleslaw |
Tuesday
Turn a classic dinner recipe from Half Baked Harvest into a slow cooker meal using chicken breast, white wine, creamy Dijon mustard, fresh herbs, parmesan cheese, and orzo. It doesn’t stop there; it also includes broccoli, apple cider, and wine for the perfect company dinner.
While the chicken has all the elements for an elegant dish, all I need is homemade focaccia to sop up any juices.
Wednesday
These fish tacos sound scrumptious! I mean, the fish is breaded, first in flour, then beaten egg, and then panko for crisper fish strips to layer in your taco shells. This recipe from Skinny Taste then fills the tacos with diced tomatoes, red onion, and chopped cabbage. To send these tacos to the next level, they’re dolloped with Tzatziki sauce for the ultimate taco ever! And, don’t forget a squeeze of lemon.
The only thing needed to complete this meal is some fresh fruit, such as mango or grilled fresh pineapple.
| Tzatziki Fish Tacos Fresh Fruit |
Thursday
If you’ve not tried Fajita grilled cheese before, you’re in for a real treat. From Isabel Eats, these sandwiches will spoil you for traditional grilled cheese sandwiches! Not that I’m giving up on those, but for dinner, I want something a little more sophisticated – something with more flavor and boldness, something with zing! These sandwiches include more than just sautéed peppers; they also feature zucchini slices and sliced mozzarella.
While watermelon is still on the table, fresh slices of melon are a refreshing complement to spicy, Mexican-influenced foods.
| Fajita Grilled Cheese Sandwiches Fresh Fruit |
Friday
I have butternut squash left, and this recipe seems like a great way to use it. Additionally, I still have fresh rosemary in the herb garden. Any chance I get to use the fresh herbs, I’m hopping aboard. From Half Baked Harvest, this recipe seems like the perfect meal for a fun Friday evening. Butternut squash is roasted with a mixture of rosemary herb seasoning mix from Pampered Chef. I plan on making my own mixture using zested lemon, minced garlic, fresh thyme, minced fresh rosemary, dried oregano, seasoning, and chopped fresh parsley. And that’s because I have rosemary, thyme, and parsley in my herb garden.
But the squash is not only roasted with the rosemary herb seasoning mix; it’s also roasted with honey and red pepper flakes. The pizza is finished with the veggies, basil pesto (homemade for me), bacon, and three cheeses. Oh, my goodness – a glass of red wine and I’m in business.
Saturday
Everything but the kitchen sink is thrown into this delicious vegetable soup – Mexican-style from Isabel Eats! We’re talk’n tomatoes, onions, garlic, carrots, zucchini, potatoes, bell peppers, and green beans. Top this flavorful soup with cotija cheese or queso fresco, a squeeze of lime juice, and a sprinkle of cilantro.
Tonight, we’re serving this soup with warmed tortillas.
| Mexican Vegetable Soup Warmed Tortillas |
