I don't know about you but I'm excited that fall is in sight! Apples, pumpkin, and spices will soon be everywhere I couldn't be happier. Don't get me wrong, I love summer but fall is definitely my favorite food and beverage season.
So I've been thinking all things fall and it's showing up in my menu plan for the week. I've got pumpkin, I've got apple, I've got football food, and I've got coffee. While most of my recipes are fairly quick and easy to make a few take some time but it's mostly hands off time.
I've also been doing a lot of meals that I can prep ahead of time because our evenings are crazy busy now. Mostly this involves cutting and marinating meat and chopping any and all produce. This saves me around 20 minutes of prep time each night for dinner.
So what are we serving this week? For an entrees I've got a Cheesy Pumpkin Pasta Bake and Fish in a Black Bean Sauce. Then I'm sharing Buffalo Ranch Chicken Tenders that are great as an entree, appetizer, or snack. I'm rounding out the entrees with Meatballs in Amaretto BBQ Sauce and an amazing Duck Banh Mi Taco.
Moving on to side dishes I'm roasting everything! I'm starting with one of my favorite holiday side dishes which makes a great weeknight side because you can eat it for days. It's Sweet and Spicy Roasted Brussels Sprouts and Sweet Potatoes. Then I've got a simple Parmesan Roasted Asparagus and a filling Roasted Vegetable Mac and Cheese.
Next up we've got three amazing desserts. The first is a Bourbon Pecan Pie Coffee Cupcake with Caramel Frosting. Then I have Maple Chocolate Fudge for a quick and simple dessert. Then I'm finishing it off with a Pineapple Snack Cake in case you are still celebrating summer.
Lastly are our bonus recipes. There's Apple Cinnamon Baked Oatmeal that can be made on Sunday night and enjoyed all week long for breakfast. Then my Pulled Pork Stuffed Potato Skins are the perfect game day food. Finish your meal off with a Sparkling Bay Breeze cocktail.