I’m super excited about this weekend. I picked up lots of yummy doughnuts this morning and we have a great football game tonight. The only way the weekend could get better is if it finally stopped raining.
Lots of delicious recipes in this week’s family menu plan! A couple pastas, some warm and cozy soups, a chocolate dessert, and an easy overnight breakfast!
For more weekly family menu plans, check out the archives!
One of my favorite things about this time of year is the food.
We don’t have the super cold weather that we had last year in Colorado but it’s still chilly enough to enjoy a nice warm bowl of soup. Plus, we’ve all been battling colds and what is better than soup when you’re feeling a little under the weather?
I picked up Progresso Rich & Hearty Creamy Roasted Chicken and Wild Rice at Walmart recently and it is one of my favorite soups. It’s comforting and delicious and is perfect for cold and rainy days like we’ve been having down here in Texas.
I love Progresso soup because not only are they tasty but they’re also made with fresh ingredients so you can feel good about feeding them to your family.
Typically I go for sandwiches with my soup but this one, since it’s so hearty, really goes well with these light and fluffy Angel Biscuits.
Angel Biscuits are different from your typical biscuits because they’re made with a yeast dough. You let the dough chill for a while and the biscuits turn out fluffy and delicious. They are perfect with butter and honey or jam spread on them or really delicious when dunked in soup!
For more info and recipes featuring Progresso soups, click here! Let me know in the comments which variety of Progresso soup is #foodforyourmood!
But since Thanksgiving is coming up and we’re all thinking turkey, I’ve got a giveaway for the fantastic turkey deep fryer from Char-broil.
And when I say this thing is fantastic, I mean it. You may or may not know that I don’t grill. We have a grill, we have a smoker – I am terrified to use either. I assembled this fryer myself, fried my chicken myself, and ate most of the chicken all. by. myself.
I know, so proud.
I’ve always wanted to fry a turkey for Thanksgiving but I’ve heard so many horror stories about frying in oil.
Oh yeah, did I forget to mention that this is an infrared fryer and doesn’t require expensive oil or cleanup? Or that you get the same fried taste without all the calories that comes with frying in oil?
Anyway, I’m totally frying one of our turkeys this year and I’m putting it on a beer! We love doing beer can chicken and I’m so excited to see how a turkey turns out.
When you a cook a bird in the Char-Broil turkey fryer, it only takes about 10 minutes per pound so your Thanksgiving turkey will be ready faster than if you made it in the oven. Plus, with one less thing taking up oven space, you won’t feel rushed and panicked as dinner time approaches.
And about the nuts!
I love candied nuts around the holidays. They’re one of my favorite things to snack on when I’m waiting for Thanksgiving dinner. Plus, the smell of them cooking just screams HOLIDAYS!
I made this paleo version that uses honey instead of sugar and I’m certain you will love them!
Make sure you enter below for your chance to win a Char-Broil Big Easy Turkey Fryer!
Are you obsessed with butternut squash right now? I am and it’s weird because butternut squash has never been my thing. I love spaghetti squash, I love acorn squash, but I’ve always been pretty “meh” on butternut.
Mostly because it’s really annoying to peel and cut. Like, the worst.
But you know I’ve been obsessed with Panera’s autumn squash soup for the last month or so and I finally got tired of making the 5 minutes drive and 30 minute drive-thru wait for a cup of soup.
This Butternut Squash and Apple Soup is so worth peeling and cutting a butternut squash. I’ve always avoided squash soup recipes that included apple because I assumed they’d be too sweet but the apple adds the perfect amount of sweetness in this recipe. Not too sweet at all.
If you’ve been searching for a good Thanksgiving soup, you should definitely give this one a try! I think this is one pretty much everyone will enjoy!
How do you like your muffins? I’m really weird when it comes to muffins. I only like muffins with stuff on top. Streusel, chopped nuts, or like these muffins, muesli. I just can’t deal with a muffin with a plain top.
For these Banana Muffins with Muesli Topping, I used the Nature Valley™ Toasted Oats Muesli in Original. It was the perfect topping because it has the toasted oats plus dried cranberries, sliced almonds, coconut, and pumpkin seeds.
Like I mentioned, I like lots and lots of stuff on top of muffins and all the textures and flavors of the Nature Valley™ Toasted Oats Muesli was just perfect!
The Nature Valley™ Toasted Oats Muesli also comes in blueberry and my favorite way to use that one is to soak it in cashew milk overnight and then top it with fresh fruit in the morning. It is so delicious and takes almost no effort in the morning!
There are just so many ways to use the Nature Valley™ Toasted Oats Muesli! And you can feel good about eating it because it’s made with wholesome, good for you ingredients!
The muffins turned out absolutely scrumptious! The were soft and moist just like all muffins should be and then crunch of the toasted oats, almond, and pumpkin seeds were perfect with it. And then the tart cranberries gave a nice contrast to all the sweetness of the muffin.
Seriously, so good. This recipe makes 12 muffins and they didn’t last very long in my house!