What to Cook for Dinner this Week

With the temperatures finally hanging in the 60s every day, I’m cooking more and more fall weather meals, and baking a loaf of no-knead bread once a week to have with soups and lunchtime salads. My weekly shopping list permanently includes a jug of apple cider, which we sip hot with mulling spices in the evenings to help us unwind. These are the days when I long for a fireplace!

Here’s what I’m cooking this week. I hope you can find something here to make your week easier and more delicious!

Monday: Creamy Potato Soup with Bacon and Cheese, salad and homemade bread. I love this soup with all my heart. It’s rich and satisfying, and will warm you through on even the chilliest days. A crisp green salad and some warm bread on the side are all you need for a comforting autumn meal.

Tuesday: Fajitas. This recipe has an easy prep-ahead aspect: slice the steak, mix up the marinade, and pop in the fridge. When it comes time to cook, all you’ll need to do is slice the veggies. We all love these, even L.

Wednesday: Baked Mac and Cheese and salad. It’s a school night, and this make-ahead mac and cheese means I’m hands-free at dinnertime, which is a bonus. It’s a hit with L, who loves anything cheesey. I realize it’s carb-heavy, so I eat a small portion and a big salad with lots of veggies alongside.

Thursday: Chicago-Style Italian Beef. This crock pot meal is one of our fall faves. It brings to mind my years in Chi-town: baseball games at Wrigley Field, Saturday runs on the Lakeshore Trail, cozy coffeeshops and eateries. I often sauté some green pepper strips on the side for E, even though that’s not traditional. *Note: if you need to dial back the heat for kiddos, leave out the crushed red pepper, and let the grown ups add their own heat with some hot sauce.

Friday: Takeout Night.

Saturday: Mediterranean Turkey Burgers and Sweet Potato Oven Fries. Since it’s fall, I buy my pesto in a jar and my tzatziki from the cooler section at Trader Joe’s. This week, I’m going to try serving steamed broccolini alongside – a new vegetable for us – along with the sweet potato fries.

Sunday: Sunday Night Pasta. Another crock pot recipe that takes me back to Chicago, this one reminiscent of my favorite Michigan Avenue restaurant, Grand Lux Café. Put it together on Saturday afternoon and refrigerate overnight. Turn the on crock pot before you head for church in the morning, and dinner is 75 percent done. As it simmers away on your countertop all day, it will make the house smell delicious. Serve with a caesar salad.

Weekend Breakfast: Edna Mae’s Sour Cream Pancakes. If you use nothing else from this menu, try these. They will be worth it. I serve fresh melon or clementines alongside.

Weekly Treat: I have overripe bananas in my freezer, so I’m making One-Bowl Sour Cream Banana Bread. It’s not just any ol’ banana bread. The batter works well as muffins, too.

Have a great week, friends!