November Menu ~ 2013

I have to admit I’ve been slack. While the rest of the blogging world has gone Halloween and pumpkin crazy I’ve been completely denying that it isn’t September anymore. Is it just me or is time speeding up? I seriously wasn’t mentally prepared for Fall, which is CRAZY because it is my favorite time of year. While I am enjoying the cooler weather and the pumpkin lattes :) I have not done much cooking, and definitely haven’t done any pumpkin or apple baking. So this month’s menu is full of new recipes I plan to get to, with a few oldies but goodies scattered in for those days I just can’t spend all day in the kitchen. Keep an eye out for red links to appear as recipes are posted.


Recipes already linked:

Dolly’s Polish Cabbage Soup

Baked Chimichangas

Chicken Stroganoff

Poor Man’s Mongolian Beef

Ultimate Baked Beans

Baby Portabella, Wild Rice & Turkey Soup

Black Bean Risotto

Vegetarian Enchiladas

Chicken Tarragon

Cheesy Rice Fritters

Crock Pot Pinto Beans

Mexican Rice

Oven Roasted Okra

Tomato Tart on Cornbread Crust

Blueberry Cobbler

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pineapple Galette

Caramel Praline Tart

Main Dishes:

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Slow Cooker Chicken Parmigiana Sandwiches

Turkey Cutlets with Tomato Cream Sauce

Favorite Chicken Enchiladas

Skinny Veggie Lasagna

Spanish Style Red Snapper

Sunday Chicken

Easy Pad Thai with Chicken

Chicken Enchiladas with Avocado Cream Sauce

Breakfast & Lunch Boxes:

Oatmeal, Flaxseed & Blueberry Muffins

Fruit and Nut Fritters

Turkey Bacon & Cheddar Cheese Muffins

Pumpkin French Toast Bake

Pizza Quesadillas

Apple, Goat Cheese & Honey Tarts

Chocolate Pumpkin Protein Bars


Cream Cheese Chocolate Chip Cookies

Harvest Pumpkin Brownies with Cream Cheese Frosting

Pumpkin Gingersnap Parfaits

Apples with Caramel Cream Cheese Dip

Mini Meaty Cheesy Quiches

This is the mini quiche recipe I had been planning to make when I (sort of) accidentally ended up with my Wonton Quiche Cups instead (which I love!). So I finally got around to making these using pre-made mini phyllo pastry cups from the grocers freezer. Although this would be considered semi-homemade, it’s worth it for the convenience factor. *Makes 15 mini quiches.

mini quiche1

Mini Meaty Cheesy Quiches

1 box (15 ct.) mini phyllo pastry cups, thawed

8 slices of turkey pepperoni

1 slice Havarti cheese

2 eggs

1 T heavy cream

salt & pepper

mini quiche2

1. Preheat oven 400* (350* if using a convection or toaster oven). Let phyllo cups thaw.

2. In the bottom of each phyllo cup put 1/2 slice of turkey pepperoni, cut up into pieces.

3. Cut 1 slice cheese up into 15 parts and put in over pepperoni.

4. Whisk together eggs, heavy cream, and salt & pepper (to taste). Ladle egg mixture into the phyllo cups slowly, distributing evenly. *I used a small gravy ladle for this.

5. Bake for 10 minutes, or until egg is cooked through.

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October Menu ~ 2013

Oh, Fall, how do I love thee? Let me count the ways…..

I cannot express enough how much I love this season for so many reasons.  I am essentially a cool weather kind of girl, and even though I do enjoy Summers off with the kiddos, I hate to sweat and I truly dislike the clothes. I like the jeans, layers of shirts and jackets, and trendy boots of the Fall season, not to mention the crisp air, apples, pumpkins, turning leaves crunching under your feet, and best of all Pumpkin Spice Lattes. Ah…………….

Okay, maybe the lattes aren’t the very best part of Fall but they come pretty close.

So this month I am jumping  head first into the baking season, full of deliciousness and comfort.  This is my time to snuggle down with a hot cup of spiced chai, read some good books, plan the holiday get-togethers (yeah, I have to start planning now) and cook some awesome food. Ready?

oct collage 2013

October Menu ~ 2013

Meatball Minestrone Soup

Italian Beef Sandwiches with Giardiniera

Crock Pot Meatloaf

Skillet Ratatouille

Crock Pot Swiss Chicken

Dijon Dill Salmon

Not Your Typical Rice & Beans

Quinoa, Black Bean & Corn Burritos

Crock Pot Teriyaki Chicken

Peasant Soup with Rosemary Grilled Cheese Sandwiches

GF Tex Mex Polenta Pizza

Chicken Tortilla Soup

Chicken Dumplings (Pot Stickers)

Pot Roast Sliders with Creamy Chipotle Sauce

Crockpot Lasagna


Spinach Squares

Carrot Mash Bake

Savory Skillet Veggies

Asparagus Feta Tart

Cheesy Pesto Pull-Apart Bread


Pizza Tarts

Mini Meaty Cheesy Quiches

Corndog Muffins

Pizza Buns

 Chicken Enchilada Puffs


Zucchini Tomato Feta Frittata

No Yeast Cinnamon Rolls

Breakfast Cookies


Crock Pot Blueberry Cobbler

 Cannoli Tarts

Pumpkin Pie Spice Whoopie Pies

Plum Crumble

Baked Oatmeal Casserole

If you are looking for a breakfast (or snack) that has protein, nutrients, fruits, nuts, fiber, and iron, and is quick, easy, satisfying, and filling, then look no further than here. Yes, seriously, this casserole is all those things and more.

I love this casserole because I can make it a night ahead and just serve up portions in the morning with a little zap in the microwave. You can eat it plain because it is moist and has so many flavors, or add a drop of pure honey or maple syrup over it. It’s a complete meal in itself and it’ll give you all the energy you need to take you through your busy mornings.

Another great thing about this casserole is that there are no rules for what you can put in it. I used what I had on hand, which was frozen blueberries and rhubarb, pecans, and bananas, but you could easily use strawberry, raspberry, blackberry, and walnuts. Whatever your heart desires.

baked oatmeal1

Baked Oatmeal Casserole

2 cups rolled oats

1/3 cup brown sugar, plus extra for topping

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1 cup pecan or walnut pieces, divided

1 cup frozen berries, divided

1/4 – 1/2 cup frozen rhubarb pieces

1/2 cup chocolate chips, divided

1 banana, sliced

2 cups milk

1 large egg

3 T butter, melted

1 T vanilla

baked oatmeal2

1. Preheat oven to 375* and grease a 10×7 baking dish.

2. In a large bowl combine the oats, sugar, baking powder, cinnamon, salt, half the nuts, half the berries, the rhubarb, and half the chocolate. Mix well.

3. Lay this mixture out evenly in baking dish. Top with banana slices and remaining nuts berries, and chocolate.

4. Whisk together milk, egg, vanilla, and melted butter (make sure the butter sits a minute so it’s not too hot).

5. Pour over oatmeal mixture and gently shake the dish so the milk goes through the oats.

6. Sprinkle additional brown sugar over the top (maybe 1/8 cup) and bake for 35 minutes.

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Wonton Quiche Cups

I had this great little mini quiche idea for lunches but decided to cut a corner or two by using wonton wrappers. The result was great except they weren’t “mini” as in mini muffin size (they’re regular muffin size, which, yes, is still mini compared to a regular sized quiche…on we go….) and were better suited for breakfast. So I will still be working on the mini-mini quiches for the boys’ lunches, but here is an unexpected bonus recipe/meal. I love when that happens.

Also, just a quick side note, since I was experimenting I only made 6 quiches. The measurements are simple enough though to double or triple the recipe if you so desire. And don’t forget that you can put whatever meat/veggies you want into your quiches.

quiche cups

Wonton Quiche Cups

12 wonton wrappers

4 eggs, beaten

3 slices turkey bacon

1/3 cup shredded swiss cheese

1/4 cup shredded cheddar

salt & pepper

1. Preheat oven to 375*.  Lightly oil the muffin tins.

2. Layer 2 wrappers together with the corners spread out so it looks like you’re holding an 8-pointed star. Place in the bottoms of each muffin cup and push down to shape them.

3. Cut up the bacon (1/2 slice per cup) and put in bottoms of wontons along with the swiss cheese (divide evenly).

4. Salt & pepper the beaten eggs and divide between the wonton cups. Sprinkle the cheddar cheese over the egg.

5. Bake for 15 minutes, or until eggs are set and very lightly browned.

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September Menu ~ 2013

This month I am including breakfast and lunch recipes/ideas because we are a brown-bag kind of family. If you’ve been reading here long enough you know that Number Two isn’t a big lunch eater anyway, so not only is it economical for me to pack lunches for the kids, it also allows me to control how much potential waste there might be.

An example of this would be to pack Two only half a sandwich, about 4 carrot sticks and a PB-To-Go cup, maybe a dozen mini pretzels and a juice box. Other days I might give him a snack bag sized portion of veggie or tortilla chips and maybe 2 cookies along with his half sandwich or other “main” lunch item. And I can’t even be sure he eats all of that, little portions as they are. So you can see how getting something nutritional yet fun and tasty in him is important to me, and let’s face it, those school lunches aren’t very nutritious (no matter what their campaign says).

I have a lot of new and exciting recipes to share with you this month! Be sure to stay posted while I’m working on them and watch for the red links to appear as I post each one.

sept collage - ribbet

Dinner Meal Plan

Skillet Ratatouille and Chicken

Oven Baked Tacos

BBQ Salmon

Creamy Dijon Chicken and Mushrooms over Linguine

Black Bean Risotto

Slow Cooker Salisbury Steaks

Chicken Enchilada Soup (#2)

Pan-Seared Salmon with Basil Cream Sauce

Not Your Typical Rice & Beans

Sweet Chicken Rio with Cilantro Rice

Chicken Stroganoff

Caprese Quinoa Bake

Creamy Chicken Crock Pot Tacos

Crunchy Fish Tacos with Cilantro Cream Sauce

Buffalo Chicken Burgers

Salmon with Pasta and Creamy Tomato Basil Sauce

Chived Yorkshire Pudding

Oven Baked Potato Wedges

Chipotle Chicken & Corn Chowder

Lunch Meal Plan

Turkey and Cheese Roll-ups

Pizza Tarts

Chicken Taco Melts

BBQ Chicken Pinwheels

 Bacon and Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

Granola Bars

Mini Bagel Sandwiches

Macaroni & Cheese / Ramen Noodles in thermos

Breakfast Menu Plan

Breakfast Cookies

Wonton Quiche Cups

Baked Oatmeal Casserole

Breakfast Enchiladas

Eggs & Grits Bowls

Waffles with yogurt or fresh fruit

Scrambled eggs with turkey sausage and toast


Chocolate Chip-Coconut Blondies


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Pizza Sushi & Healthy, Fun Lunch Box Ideas

This year I am trying to make the boys’ lunches more interesting and fun while maintaining a degree of health and nutrition. I absolutely love all the great bento lunch ideas I see all over the net, and even though my kids are (almost) 12 and 16, they can still appreciate and tote gourmet lunches in school without feeling like a little kid.

My lunch ideas are not all that original so I’m sure you’ve seen a million other blogs posting lunch box ideas. But I will say this- if you haven’t gotten on the bento wagon yet all it takes is a little bit of prep time and you can do it. Here are a few tips for preparing and packing awesome lunches for anyone in your family.

1) Cook extra at dinner and use leftovers for lunch. This could mean extra rice or potatoes or pasta, which you could make salads from, or extra meat. I like to cook extra chicken to make chicken salad with.

2) Get the kids involved. Number One is easy to please so I just ask him what he’s in the mood for (I don’t always pack the same thing for the boys), but for Number Two it’s best if he’s got an interest in what’s coming in his lunch box. Some things I know he’ll like, other things I know he’ll like more if he helps prepare it. I also ask him ahead of time what he’d like the next day (if there are options. If not I just go by the meal plan.)

3. Skip “kid” foods. There is no such thing when looking at your grocers options in terms of nutrition. I’m talking about Lunchables (you can easily make your own), Crustables, and pudding cups, etc. These conveniences are the absolute worst things you could be feeding your kids. Give them real food. They will eat it.

4. Pick your battles. If your child says he/she didn’t like something you packed, trust them and move on. I love the idea of my kid happily munching away on bell pepper sticks at lunch, but I know that’s not going to happen. It’s better to save the veggie battle for dinner time when you can be there to model good eating habits and encouragement.

5. You might get “But he gets lunches like….” complaining. Just stick with your plan, use the great lunchbox ideas that are everywhere, and get your kid(s) involved. You’ll see the struggle wane soon enough when your child realizes that other kids want what he’s got.

6. Menu plan. If you work outside the home this may seem like extra work for you, and I agree. But in the event you are planning your dinners already (as you should be. Trust me, your life will get so much easier!) it really won’t take too much extra time to plan a few extra things. This could include baking a batch of muffins or breakfast cookies while you’re already in the kitchen preparing a meal, or perhaps just taking a little time over the weekend to prepare and freeze some things. Other things like wraps, veggies, fruit, chips, and trail mix can be pre-bagged for the week ahead so they’re all ready to go.

pizza sushi

Ready for the pizza sushi? I adapted this idea found in a Rachael Ray magazine, as well as many of the tips above. It’s a fun lunch for the kiddos and super easy to prepare. Below is also a few options for mixing and matching simple roll-ups and dips.

Pizza Sushi

6 inch tortillas

turkey pepperoni

cream cheese

marinara or pizza sauce

Other options: Mozzarella cheese, roasted red pepper, olives, etc.

Assembly is pretty basic.  Just spread the desired amount of cream cheese onto the tortilla (you can even mix a bit of ranch mix into the cream cheese!) and top with pepperoni slices and anything else you’d like. Roll it up and slice into even sizes. Pack it up in your lunch box with a smaller container of dipping sauce on the side.

Other roll-up options: Really, you can take any kind of sandwich concept and put into a roll-up- though I usually leave out the condiments because I’ll put a dipper on the side. You see it all the time now with all the wrap options offered in restaurants. For example, Number One isn’t going to want pizza sushi in his lunch so he gets a more manly wrap with hummus, lettuce, roast beef, turkey meat, and two kinds of cheeses. Also I use a larger tortilla for those kinds of sammies. Number Two likes all kinds of roll-ups so I can take any kind of meat and cheese combo and simply roll it up, and either leave it whole or cut into sushi-style pieces. He likes the smaller pieces best so he can dip them into ranch, honey mustard, salsa, pizza sauce, etc.

lunch box rollups

I especially love the all natural-nitrate free bologna from Trader Joe’s.

Lunch box sides: One of Two’s favorite things to snack on are carrot sticks dipped in peanut butter. Now you can buy easy to pack  peanut butter to go cups. They are single serving size and perfect for lunches. Even better now is an all natural option. So to round out a healthy lunch I like to add carrots or snap peas, grapes, blueberries, or some other fruit or veggie I know he likes and maybe add a dip if there’s one that’ll go with it well. Dips include hummus, ranch, peanut butter, or chocolate flavored peanut butter (those are available in single size too). Other sides can simply be a pickle or some olives. Whatever you like- there are no limits.

Additional dip options are salsa, ketchup, soy sauce, BBQ sauce, pizza sauce, or any kind of dressing.

Additional dip options are salsa, ketchup, soy sauce, BBQ sauce, pizza sauce, or any kind of dressing.

Another option are salads such as pasta or potato. Number Two has a thermos and likes to have macaroni and cheese sometimes. I buy Annie’s organic microwaveable single serving mac & cheese and just whip it up real quick and put it in the thermos. Lunch is ready in three minutes!

Lastly are the “chips” and “desserts”. This doesn’t mean I include something from every category in every lunch. It really just depends on what I’m packing for that day. But these are some other things I will put in their lunches because sometimes you really want the crunch of a chip. I don’t buy regular chips because personally I think they’re junk, but I do buy and eat pita chips (Stacy’s naked chips are awesome and go great with my hummus!), corn tortilla chips, pretzels, pretzel chips, Veggie Smart chips and straws, and popcorn chips. Also making your own crackers is super easy (I’ll be posting a recipe soon), and it’s way better alternative to buying prepackaged crackers that are full of chemicals.

I know it was a long post- I hope you read through it all and enjoyed it anyway. Stay tuned for my healthy, energy-packed trail mix! It’s a perfect addition for any lunch box, picnic, or snack :)

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Breakfast Cookies

Part of my campaign for a healthier year is to make more breakfast options for the boys before school. During the summer I get lax and allow them to eat cereal when they want, but even though I buy relatively healthy cereals I still don’t want that to be what they go to school on.

Hence the breakfast cookie :) I’ve seen posts for this before and thought, “Seriously? That can’t be good.” But I am here to testify that while, no, it’s not as nutritious as a bowl of oatmeal, these cookies are still a far better cry than most boxed cereals. Plus they are packed with protein, fiber, and iron. Also, you can easily leave out the chocolate chips and/or switch out the fruit for some other kind.

I felt really good giving these to my kids for breakfast along with a banana and some yogurt, and I find myself eating these most mornings when I am busy or just don’t want to bother cooking.

breakfast cookies1

Breakfast Cookies

3 small ripe bananas, mashed

3/4 cup sugar

1 cup peanut butter

1/3 cup honey

1/3 cup water

3 egg whites

1 2/3 cup flour (1/2 unbleached & 1/2 whole wheat) *(- 1 1/3 T)

1 1/3 T corn starch

1/3 tsp baking soda

1/3 tsp salt

2 1/2 cups quick oats

1/3 cup chopped walnuts

1/3 cup mini chocolate chips

1/4 cup raisins

1/4 cup dried cranberries

breakfast cookie2

1. Preheat oven to 350*

2. Using a mixer, combine mashed banana, lightly beaten egg whites, peanut butter, honey, water, and sugar until smooth.

3. *After removing 1 1/3 T of the flour, replace it with the same amount of corn starch and sift together thoroughly. This combination works just as well as pastry flour. However, if you have (whole wheat) pastry flour on hand, the measurements would be 1 1/3 cup all-purpose and 1/3 cup pastry flour. Combine flour with salt and baking soda.

4. Stir the flour mixture into the banana mixture. Add the oats, walnuts, chocolate chips, and fruit. Dough will be dense.

5. Scoop onto parchment paper-lined baking sheet, and using a wooden spoon, shape the dough into circular shapes, slightly flattened on the tops. Bake for 15 minutes, or until tops are slightly browned. Makes 15 large cookies.

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Back to School: Breakfast & Lunch Menu Aug. 26th – 30th

back to school

School is definitely back in session. For many others across the country it has already started, but for us this is our first week back. I can’t complain (even though the summer flew by too quickly) although I still don’t get why they can’t just push it back until after Labor Day like they did in the good ol’ days. Right?

lunch bag

But alas, here we are again. So in an effort to make things easier on myself, and to ensure my kiddos eat healthy, I have come up with some new breakfast and bagged lunch ideas. I will still pull from my older recipes, but I have some great new ones, too.

Red links will be added as the recipe is posted, so stay tuned for those.

Monday, August 26th

Breakfast:  Bacon & Egg Puffs

Lunch:  Turkey & Cheese Rolls, Pretzels, Fruit Gummies, Juice or bottled water

Tuesday, August 27th

Breakfast:  Granola Bars (with dried fruit added), Yogurt, Juice

Lunch:  Macaroni & Cheese in thermos, Carrots & Peanut Butter, Juice or bottled water

Wednesday, August 28th

Breakfast:  Hard-Boiled/Scrambled Egg Wraps

Lunch:  CornDog Muffins with ketchup, Veggie Chips, Trail Mix, Juice or bottled water

Thursday, August 29th

Breakfast:  Breakfast Cookies, Yogurt, Milk

Lunch:  Pizza Sushi with Marinara, Granola, Juice or bottled water

Friday, August 30th

Breakfast:  Breakfast Bagel Sandwich, Milk

Lunch:  Mini Quiche, Pretzels, Fruit Gummies, Juice or bottled water

Chocolate Chip Blueberry Muffins

This is a great basic muffin recipe that you can use as a base to add your own favorite ingredients to. This time I made blueberry muffins with chocolate chips, but truly you can make just about any kind of muffin you desire. This recipe makes 6 large muffins, or 10 regular-sized ones.

choc chip blue muffin

Basic Muffin Recipe with Chocolate Chips & Blueberries

2 cups minus 2 T sifted all-purpouse flour*

1 T baking powder

1/2 tsp salt

5 T sugar (plus more for tops of muffins)

1 egg

1 cup milk

4 T butter, melted

1/2 cup frozen blueberries

1/3 cup chocolate chips

1. Heat oven to 400*.

2. In a large bowl, sift together flour  (*I used my 1/2 unbleached and 1/2 whole wheat flour mixture) baking powder, salt, and sugar.

3. In another bowl beat together the milk, egg, and butter. (It’s best if the milk isn’t too cold or it will solidify the butter.)

4. Pour the liquid mixture into the flour mixture, and mix just until moistened. Do not over mix- the batter will be lumpy.

5. Fold in the blueberries and chocolate chips just until combined.

6. Fill greased muffin tins (or use paper/foil liners for smaller muffins). Sprinkle additional sugar on top of each muffin.

7. Bake for 25 minutes (a few minutes less for smaller muffins) or until the muffins are golden brown.

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