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.
Roasted Butternut Squash & Black Bean Enchiladas
(Adapted from this recipe)
Spaghetti Squash with Homemade Tomato Sauce
Kale, Black Bean & Avocado Burrito Bowl
Goat Cheese and Carmelized Onion Pizza
Black Bean Chili with Cornbread
(My own hodgepodge recipe)
Out to eat
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