Soup | Cup of Tea

Hey y’all! Happy Monday!

We are all still recovering from our vacation last week. Mercy. Traveling with a baby is hard work! She did great, but it’s tough when she’s stuck in the car all day, then in a high chair, then in the stroller…

But we’re back to the regularly scheduled program around here! It should be a good week here at Cup of Tea, so stay tuned!!

Anyone else ready for Fall foods? I am! And thankfully, this week in North Carolina, the weather is cooperating! I resisted going into full soup/baking mode because it was still 85 outside. No bueno. But we’re kicking off our traditional Friday Night Soup of the season with my husband’s favorite – chili with cornbread!

Let’s get on to the menu for this week! For more information on how I menu plan, look at this.

Monday:
Roasted Butternut Squash & Black Bean Enchiladas
(Adapted from this recipe)

Tuesday:
Spaghetti Squash with Homemade Tomato Sauce

Wednesday:
Kale, Black Bean & Avocado Burrito Bowl
(From CookieandKate.com)

Thursday:
Goat Cheese and Carmelized Onion Pizza

Friday:
Black Bean Chili with Cornbread
(My own hodgepodge recipe)

Saturday:
Out to eat

Sunday:
Butternut Squash Baked Risotto

Need ideas for dinner? Follow my Pinterest board – it’s where I save all of my dinner ideas!

Linking up at Menu Plan Monday