Beef Stroganoff Soup

This version of beef stroganoff in soup form is lovely when you're feeling beef stroganoff but want something to sit lighter in your belly.

So yes, this is beef stroganoff soup, but also it does not have any mushrooms in it because the only person who eats them is Cami. I will eat them and won't make too much of a fuss, but I prefer to omit them if I am making something that calls for mushrooms. I love this soup because it's a lighter version of beef stroganoff and that's really nice sometimes when you don't want something to sit something so heavy.

Menu Plan Monday - October 28, 2019

How is it already Halloween?! I've gotten a little bit of changes coming in November where I will be doing more turkey than beef in an attempt to eat slightly healthier without having to change the way I meal plan too too much.

Monday - Sausage & Pea Pasta
Tuesday - Slow Cooker Cheesy Enchilada Quinoa
Wednesday - Healthy Sticky Cinnamon Roll Batter Oatmeal // Hashbrown Potato Soup
Thursday - Tuna Melts
Friday - Copycat McDonald's Burgers
Weekend - French Vanilla Cinnamon Rolls // Cheesy Turkey Meatloaf // Chocolate Pecan Pie

What are you having for dinner this week?
Feel free to leave a link to the recipe in the comments!

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Amazing Pecan Cobbler

Pecan pie has nothing on this Amazing Pecan Cobbler!

I have never really liked pecan pie. I think it's way too much sugar and that's coming from someone who loves sweets. However, it's my husband's favorite pie and that means every once in a while I will make him one because I love him. Sometimes he'll make a compromise and we pick out a dessert that is similar to what he wants but something I will eat. Because he definitely won't eat a dessert all by himself! Our compromise last year for the holidays was this pecan cobbler. It has the flavors of pecan pie but without being so overly sugary. I personally love cobbler and it's one of my favorite types of dessert, so I knew I would love this recipe. We ended up loving it so much that I made it for Thanksgiving AND Christmas.

Philly Cheesesteak Soup

The creamiest, most comforting soup with all the goodness of a Philly cheesesteak sandwich!

It's crazy to me to think that when I met my husband, even up into the first few years of our marriage, I didn't really care for Philly cheesesteaks or soup. And now here we are 15 years later and I'm eating a combination of the two and loving it. This is a thicker, stick-to-your-ribs kinda soup and although I don't like eating them all the time, I definitely crave them from time to time. There's really not a whole lot that can be said about this soup - if you like Philly cheesesteak, you're gonna like this soup. It's so creamy and comforting!

Menu Plan Monday - October 21, 2019

I've been obsessed with Greek food lately and I'm ridiculously excited about Thursday's dinner. I also am going to attempt another lasagna recipe. I tried one a few weeks ago and was pretty irritated because the name was 10-Minute Lasagna and it was more like a 10ish minute prep and then even with oven ready lasagna noodles, you couldn't just cook it for 20 to 30 minutes. You still have to cook it almost an hour to get the noodles to be al dente. So that was a bust.

Monday - Chicken Madeira
Tuesday - Steak Fajitas
Wednesday - Baked Apple Cider Donut Holes // Chicken Pot Pie Soup
Thursday - Greek Bowl with Meatballs
Friday - Homemade Pizza Rolls
Weekend - Blueberry Pancakes // Triple Layer Pumpkin Spice Pie // Italian Sausage and Kale Lasagna

What are you having for dinner this week?
Feel free to leave a link to the recipe in the comments!

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Cheesy Bruschetta Chicken

Chicken topped with an incredible fresh bruschetta topping and two cheeses!

I cannot get enough bruschetta. Really I am just obsessed with tomatoes at the moment. I feel like a lot of my recipes that I've had on my meal plan recently with tomatoes in them. I got lucky because Nick who hated tomatoes when we were first married is now willingly eating them and, like me, is craving them a lot recently too. This recipe is one of the few bruschetta recipes I have made without balsamic, but you could absolutely splash a little on if you wanted. Honestly one of my favorite parts of the recipe is the fact that the cheese goes under the broiler. I love me some melty, browned cheese fresh from the broiler!

Pumpkin Mug Cake #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is PUMPKIN. I tried to make sure that we didn't repeat a theme/ingredient and it seemed like the perfect time to share some pumpkin recipes, so our theme for October is the ingredient pumpkin. It can be savory or sweet.

I chose to share one of my favorite quick treats or if I'm feeling like it, breakfast. Mug cakes are so super easy and a ton of them can be made with ingredients you already have on hand (especially if you bake a lot). I gotta say that it's really awesome to make a cake in less than 5 minutes. You get that little bit of sweet treat without all the mess and time. It's the best! This pumpkin mug cake is so much like a classic pumpkin cake and you could dress it up with pecans and caramel if you wanted to indulge a little more!

Menu Plan Monday - October 14, 2019

I am so ready for all the foods this week. I cannot wait to try Mississippi chicken because we love Mississippi pot roast and I think we're going to love the chicken version.

Monday - Pasta alla Marlboro Man
Tuesday - Queso Smothered Chicken Fajitas
Wednesday - Blueberry Cream Cheese Muffins // Spicy Pork and Kale Soup
Thursday - Wonton Chicken Salad
Friday - 2AM Breakfast Burgers
Weekend - Graham Streusel Coffee Cake // Caramel Drizzled Pumpkin Poke Cake // Crockpot Mississippi Chicken

What are you having for dinner this week?
Feel free to leave a link to the recipe in the comments!

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Chicken Fajita Bowls

You won't miss tortillas a bit when you enjoy chicken fajitas in a bowl.

I am thrilled to share this recipe today because it's one I whipped up myself. It's nothing super innovative, by any means, but I still enjoy it and it's definitely a nice change of pace for Taco Tuesdays. Plus it isn't a boring plain chicken fajita. I'm obsessed with cilantro lime rice and try and make it as often as I can as a side, but it was the perfect base for this "burrito" bowl.

For the first time in my life, I'm having to do a little bit of a diet. I went for a yearly check up and, unfortunately, my bad cholesterol is high and my good cholesterol is low. It does run in the family, so I am a little nervous that I may be trying to change and it won't do much good. But I'm still definitely shifting what I eat, exercising, and attempting to lose the last bit of my baby weight (can you still call it baby weight after 4 years? It's a stubborn 10 lb!). I did some research and I actually do eat a good bit of what helps lower bad and raise good cholesterols. I am tracking calorie intake and snacking less. AND I'm going to be eating less red meat and pork products and may try to learn how to cook salmon - something I've never done.

It's going to be a little hard since during my last two pregnancies I really gained an aversion to chicken. I rarely crave it anymore and sometimes I do get downright nauseated by the thought of eating it, even if I do actually enjoy many dishes. It's a mind over matter thing for sure. It is another reason I was so happy to come up with this recipe. I love burrito/fajita bowls and this is a fantastic recipe to have in my arsenal.

Ham & Corn Chowder

Potato soup loaded up with ham and corn and seasoned with a bit of thyme for a comforting cool weather meal

Hello, hello! If you notice that some of my posts are a little behind, that's due to me being in the tail-end of my bachelor's degree program. I am down to 2 classes. I'm in a self-paced program, so I usually work on 1 class at a time, but I get to work on the final 2 together. I'm really excited. I should be done by Halloween if I can keep my quick pacing up. I decided since I have to wait on approval for those next 2 classes to work on this week's posts so they aren't late :)

This soup is potato soup with ham and corn. It's a very simple recipe but you don't need something extravagant for it to be a great tasting meal. The bit of thyme, onion, and garlic really make this soup a fantastic one.

Menu Plan Monday - October 7, 2019

The last few months, we went really carb heavy every single day, so I'm trying to rein that it in a little bit, but it looks like this week is kind of carb heavy. Whoops. I'm also working through my Pinterest boards and trying to make the oldest recipes I have saved. Monday's dinner is super old. I pinned it when I was first on Pinterest. I'm ready to try it out!

Monday - Buffalo Chicken Burrito Bowls
Tuesday - Tacos
Wednesday - Mini Cinnamon Sugar Pumpkin Muffins // Copycat Olive Garden Chicken Gnocchi Soup
Thursday - Steak with Roasted Potato Salad
Friday - Cheesy Pizza Roll-up [Video with Sound]
Weekend - French Vanilla Chai Cinnamon Rolls // Soft Baked Reese's Pieces Butterscotch Cookies // Slow Cooker Creamy Beef Stroganoff

What are you having for dinner this week?
Feel free to leave a link to the recipe in the comments!

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White Chocolate Pumpkin Snickerdoodles

Just when you though snickerdoodles couldn't get any better, now you can add pumpkin AND white chocolate to them!

I made these last fall and loved them, but they disappeared so fast that I didn't get a picture of them. Of course, I was absolutely devastated that I had to make them again this year, right?! I did get a picture of them, but barely. They disappeared just as quickly. I have to say they are very close to my favorite cookie of all-time. I think they are the perfect amount of snickerdoodle with a hint of pumpkin and pumpkin spice. And the melty bits of white chocolate are just heaven.

Pork Tenderloin with Shredded Brussels Sprouts

Perfectly seasoned pork tenderloin topped with a lovely gravy-like sauce and served with a brussels sprouts side.

When we have pork, it's usually my mother-in-law's which has some mix of Italian seasonings on it and it's so darn good. I've been trying to make my own pork roast and a lot of them have glazes or bacon. I really wanted to try this recipe in particular because of the brussels. I didn't realize it had a sauce to go on top or really anything about the seasonings. I just knew it had brussels and I love love brussels. This recipe is right up there with my mother-in-law's recipe and I adore the little sauce and the brussels side dish. The caraway seeds was a new seasoning for us and we all really enjoyed it with the paprika. The sauce was mouthwateringly delicious. It paired perfectly with the pork.