On The Menu November 7th

Need ideas for dinner this week? I have 7 scrumptious dinner menus and 35 delicious recipes just for you! Main dishes, side dishes, salads, soups, breads, desserts, and great tips and ideas for making every meal its best! Here’s what’s On The Menu week of November 7th.

On The Menu week of November 7th.-fall soup bar

Here at the Tanglewood House, we are enjoying crips, sunny days, and chilly nights! It’s been the most glorious fall! This lovely cool weather puts me in the mood to cook cozy meals filled with fall flavors! And that is exactly what’s on the menu this week!

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A gentle reminder, the 2022 StoneGable Christmas Shops are now open. I’ve curated beautiful Christmas decor you will love because it’s chosen with you in mind. Go HERE to see all the festive items waiting for you.

Now, here’s what’s on the menu for the week of November 7th…

MONDAY- SOUP DAY

Monday’s are turning out to be soup days! I’m usually at home working and soup tastes so good at the end of a long day!

I made heartier soups for dinner and add a salad and some crusty bread to round out the meal. Did you know you can buy Panera Bread Bowls? I freeze them and then when we want to eat soup or chili in them. I put them in a 350 degree oven until they are crispy on the outside and warm on the in.

For tonight’s dinner, I’m making a salad with tender butter leaf lettuce, candied pecans, diced pears, and sliced green onions. I’ll make an easy pear vinaigrette by mixing together 1/2 cup good olive oil, 1/4 cup Pear Balsamic Vinegar, 1/2 tsp dijon mustard, and a dash of salt.

I’m a big fan of using flavored vinegar, You can create really special and delicious recipes with them.

LOADED BAKED POTATO SOUP
PEAR SALAD WITH A BALSAMIC PEAR VINAIGRETTE (see recipe above)
CRUSTY BREAD

TUESDAY

Chicken is on the menu here at StoneGable every week. Most weeks, a couple times! Tonight’s tasty chicken recipe comes from Chad and Karly (so cute) at That Low Carb Life.

I love The American Test Kitchen and recently saw a show about baking the best baked potato. Sometimes I think these delicious, starchy vegetables are so mistreated.

Here’s an easy and so so delicious way to bake them:

Create a quick brine using 2TBS salt and 1/2 cup of water. Add the salt and water in a bowl and stir until the salt is dissolved. Prick a Russet potato (use russet) with a fork about 6 times and put the potatoes, one at a time, in the brine rolling them around so they are completely covered with the salty water.

Put the potatoes on an ovenproof wire rack with a rimmed baking sheet under the rack. Put them into a 450-degree oven and cook until they reach an internal temperature of 205 degrees. Or bake them for 45-60 minutes, depending on their size.

You will see the salt crusted on the top. Tent the potatoes and wait until their internal temperature reaches 210 degrees, about 10 minutes.

Brush the potatoes with a little vegetable oil (NOT butter-too much water) and put the potatoes back in the oven for 10 minutes so they get very crispy.

Potatoes done this way will probably be the best you have ever tasted!

On The Menu week of November 7th. chicken dish

SPINACH STUFFED CHICKEN
BAKED POTATOES- see recipe above
SKILLET GARLIC GREEN BEANS

WEDNESDAY

Bobby is a pasta lover. And he has not found a mushroom he hasn’t wanted to devour! So today’s Sundried Mushroom And Pasta from Julia’s Album will be a big hit!

I love making my own salad dressings. Here is my Italian favorite… In a Mason jar add 1/2 cup olive oil, 3TBS white wine vinegar, 1 TBS mayonnaise, 1 garlic pressed garlic clove, 1/4 tsp dried oregano, 1/4 tsp dried basil, 1/2 tsp Kosher salt, 1/4 tsp pepper, 1/4 cup finely grated Parmesan cheese. Shake until combined. YUM!

On The Menu week of November 7th- pasta — image

SUNDRIED TOMATO AND MUSHROOM PASTA
TOSSED SALAD WITH HOMEMADE ITALIAN DRESSING

THURSDAY

I have a secret weapon when it comes to pork! If you have been following OTM for any time I’m sure you have heard me lament about the lack of great pork taste from today’s pork products.

Well, I’ve been going to a small local butcher (Apple Valley Butcher in Willow Street Pa) and their pork is just like I remember as a child! As a matter of fact, all their meats are amazing.

Every time I go to the Butcher’s I’m amazed by how many customers they can cram into their little shop! If you live in Lancaster, Pa Apple Valley is worth the trip. Only open Thursday-Saturday!

Today’s main dish is perfect for a crisp fall evening!

On The Menu week of November 7th.- salad — image

FRIDAY

I can’t wait to make this recipe from Rachel at Rachel Cooks! Don’t these stuffed acorn squash look gorgeous and delicious? And thanks for the easy video!

I’ll be using rice instead of farro because I have it on hand. Don’t you love a dish that is beautiful, healthy, and delicious! Win, win, win.

I think this fall dinner is company worthy! And easy enough to make our Easy Friday Night Dinner list!

Do you remember Waldorf Salad? What happened to it? I don’t see it being served anymore.

I think it will go well with today’s main dish! I’ll mix half fat-free greek yogurt with mayonnaise to make a creamy dressing.

SATURDAY

If you are looking for luscious WW recipes then you will want to visit Slap Dash Mom! If you follow WW then this dish is for you! Only 6 points!

Thank goodness it is figure friendly! I’ll be eating a lot of tortilla chips and black bean and corn salsa.

On The Menu week of November 7th.- casserole — image

SUNDAY

I really love The Cozy Apron! I’ve tried so many of Ingrid’s recipes and they are all scrumptious!!! Just look at this gorgeous football worthy dinner! And it’s in a bread bowl!

We are big, big Eagles fans so what would be better than Philly Cheesesteak stew on a football Sunday!

On The Menu week of November 7th.- soup in bead bowl — image

SWEET TREAT OF THE WEEK

Just because the name of these cookies is No-Bake Merry Christmas Cookie Balls does not mean to wait until Christmas to make them. They are delicious! And we freeze them and eat them frosty cold!

If you make one thing this week, make these cookies!