Weekly Dinner Menu

Monday is upon us again! It’s like a weekly thing right?! (said in my best valley girl voice)….KIDDING! So with the new week comes a new menu.

(Menu is in no particular order. I decide each morning what we will have for that evening, so I can accommodate for evening activities like gymnastics, soccer, church functions, etc.)

Dinner Menu 9/30 – 10/6

Zuppa Toscana Soup (This is a copycat recipe for Cafe Zuppas seasonal soup I have been making this for many years and its amazing.) Served with Rhodes dinner rolls

Garlic Chicken Penne Pasta (recipe adapted from Cooks Country and Mels Kitchen Cafe. This is a family favorite and so easy)

Chicken Philly Cheesesteak Sandwiches (delicious and easy recipe found HERE) Served with French Fries

Ground Beef Egg Rolls (my mom’s recipe and it’s not traditional lol but oh so good) served with spicy edamame

Ground Beef Street Tacos (easy Taco Tuesday dish and another family favorite) Served with all the taco fixins’


Zuppa Toscana Soup

2 TBS extra virgin olive oil

1 large yellow onion, chopped

2 -32 oz. containers organic chicken broth

4 medium potatoes, peeled and diced into 1-inch cubes

4 C.  kale, chopped, stems discarded

1 tsp sea salt

1/2 tsp fresh ground pepper

pinch of red pepper flakes

3/4 lb. mild Italian sausage links, casings removed (could also use a mild breakfast sausage)

1/2 C.  heavy cream

2 large cloves garlic (minced)

grated parmesan cheese

In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage, cream and garlic to the soup. Heat to the desired temperature and serve with grated parmesan cheese.  on top. Enjoy!

Garlic Chicken Penne Pasta adapted from Cook’s Country and Mel’s Kitchen Cafe

6 garlic cloves, minced

1/4 tsp red pepper flakes (this doesn’t add spiciness – just the right amount of flavor)

6 TBS olive oil

9-12 boneless, skinless chicken tenderloins (about 1 pound or so)

Salt and pepper to taste

1 pound penne pasta

2 C. cooked broccoli florets or steamed spinach or cooked asparagus (We have used any of the 3 and all are amazing in this pasta)

1 TBS dried Basil (i always use dried, so much easier LOL)

6 TBS juice from 2-3 lemons

1 1/2 C. grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute. Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate.  Add broccoli (or one of the other vegetables) to the boiling water and cook until tender-crisp, remove with a slotted spoon and set aside. Add pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, cooked broccoli (or spinach), basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water a little at a time once you add the cheese to keep the cheese from clumping together. Stir until cheese is melted and creamy. if needed season with salt and pepper. Serve immediately.

we usually have garlic toast or bread to go with this recipe as well.

Ground Beef Egg Rolls 

1 pound ground beef or ground turkey

1 TBS dried minced onion

Salt and pepper to taste

2- 14oz. cans (drained) La Choy chop suey vegetables (found in the asian section of most grocery stores or on Amazon DO NOT use the ones with meat already in it.)

1 package egg roll wraps

1 c.  water (for dipping fingers to seal wraps)

Coconut oil cooking spray

Preheat oven to 425 degrees.

In a large pan on med-high heat cook the ground beef. Adding in the minced onion and salt and pepper to taste. When done set aside.

In a large bowl mix together the cooked ground beef and the drained vegetables.

Line a large cookie sheet with tin foil and spray with the coconut oil.

Using the directions on the package for rolling the egg rolls. Add about 2-3 TBS mixture per wrap. Put seam side down on the pan. Once all are rolled spray the tops generously with coconut oil. This helps crisp them and to ensure they don’t become dry and gross in the oven.

Bake for 10-15 minutes (or until they get nice and golden) and then flip them and cook the other side.

Serve with your favorite dipping sauce, some rice and veggies or just by themselves 😊

Spicy Edamame 

1 TBS olive oil

4 cloves garlic, minced

2 TBS sriracha chili sauce

1 TBS low-sodium soy sauce

1 pkg. Frozen edamame

Prepare edamame according to package. In a saucepan, heat olive oil over medium heat. Add garlic and cook for 2 minutes. Next, add the chili sauce and soy sauce and stir together. Pour sauce over edamame. Serve immediately.

Ground Beef/Turkey Street Tacos

2 Pounds Ground beef/Turkey

1 TBS chili powder

1 TBS ground cumin

1 tsp garlic powder

1 tsp. onion powder

salt and pepper to taste


1/2 C. finely chopped sweet onion

1/2 C. chopped fresh cilantro

Corn tortillas (we love the tiny white corn ones)

avocado, pico de gallo, green taco sauce and sliced fresh limes.

Heat a large pan over med/high heat. Add the beef and cook until browned all over. Season with salt, pepper, chili powder, cumin, garlic powder, onion powder, salt and pepper to taste. Serve immediately with warm tortillas and garnish with your fav toppings.

Hope Y’all have a fabulous week!

XoXo, Tiff.

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