What’s For Dinner?


Monday- Sloppy Joes (requested by the hubs) & Parmesan Fries

Sloppy Joes

Our Best Bites

Parmesan Fries

Playing With Sugar

Tuesday- Beef Stew  (Update: This was amazing!)

Beef Stew

Once Upon a Chef

Wednesday- Honey Soy Chicken Drumsticks & Asian Noodle Salad

Honey Soy Drumsticks

Huffington Post

Asian Noodle Salad

The Pioneer Woman

Thursday- Chipotle Lime Fish Tacos (Update: Adding this recipe to our collection, the family loved it!)

Chipotle Lime Fish Tacos

Closet Cooking

Friday- Mini Pizza Bagels & Veggie Platter

Mini Pizza Bagels


Saturday- Chicken w/ Mustard Cream Sauce & Caesar Salad (Update: swap out the chicken stock for some white wine, yum!)

Chicken w/ Mustard Cream Sauce

Let’s Dish

Sauteed Croutons

Tammy Circeo

Sunday- French Dip Sammies

French Dip Sammies

Our Best Bites

New Breakfast Recipe- Muffin Melts (Update: Honestly I was a little disappointed with these.)

Muffin Melts

The Pioneer Woman

New Lunch Recipe- Caprese Grilled Chese

Caprese Grilled Cheese

Closet Cooking

New Snack Recipe- Granola Bars

Granola Bars

Back to the Cutting Board

New Dessert- Cappuccino Mousse (sorry no picture yet)


1/2 tsp unflavored gelatin

2-1/2 c cold heavy cream

4 large egg yolks

2 Tbl instant espresso powder

1/4 c granulated sugar

1 Tbl confectioners sugar

fine salt

unsweetened cocoa powder

  1. In a large bowl, sprinkle gelatin over 2 Tbl water. In a medium bowl, whisk together egg yolks, granulated sugar, and pinch of salt until pale, about 1 minute.

  2. In a small saucepan, heat 1 c cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.

  3. In a large bowl, using an electric mixer, beat 1 c cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-oz containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 c cream and confectioners sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder.

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