What I Cooked for Dinner Last Week: Oct. 14-27

Our dinner menu from last week: a quick make ahead meal, my favorite chicken pot pie recipe, and more.

Another week, another dinner menu! Here’s what I cooked for dinner last week.

Monogrammed Chicken Pot Pie

I love chicken pot pie, but these mini pot pies are my favorite.

They’re fun because you can make one for each person and put their initial on the top.

I use THIS PIE CRUST from Everyday Annie, and I use regular potatoes instead of sweet potatoes.

Buttermilk pancakes

These are the best pancakes ever. They’re perfect for a quick and easy dinner. Seriously, once you make them you’ll never make another pancake recipe again.

My favorite way to eat them is topped with plain yogurt and strawberry or raspberry jam.

Sausage stuffed shells

I made this for my family when I was heading out of town. This a really good make ahead meal! I shared the recipe IN THIS BLOG POST.

Zuppa Toscana Soup

This is a copycat of the Olive Garden recipe and it’s super good. I’ve been making it for years.

The recipe instructions are for a slow cooker, but I always just cook it in a pot. Just brown the sausage first, add all the rest of the ingredients except kale and cream, and cook til potatoes are tender. Then add cream and kale and heat til kale is soft.

Chicken Pad Thai

This was a recipe I made for Sunday dinner and served with store bought egg rolls and fruit.

The comments on the recipe recommended adding more sauce, so I made more sauce. But then when I added the amount it called for, it seemed like enough so I tossed the rest. It turns out once it heated through, most of the sauce evaporated and it was a little too dry. So follow the recommendations and make a bit more sauce!

Besides that, this recipe was actually very good!

See all my weekly menus here!