• About
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Blog
    • Mom Life
    • Farm Life
    • Recipes
      • Breakfast
      • Dessert
      • Dinner
      • Sides
      • Snacks
  • Shop
    • Shop – Digital Books
  • Cart
  • My account
  • Mobile Menu Widgets

    Connect

    Search

The Farmstyle

The Farmstyle

by Kayla Zenner

  • Home
  • About
  • Shop
    • Shop – Meal Plans
    • Shop My Favorites
  • Blog
    • Breakfast
    • Dessert
    • Dinner
    • Snacks
    • Sides
    • All Recipes
  • Cart

What’s for Dinner – 10/17 – 10/23

October 17, 2021 · In: Mom Life

FacebookTweetPin

Do you meal plan? I use to just make it up as the week went by, but it always ended up with so much wasted food and a stressed out me. I would go grocery shopping without a clue of what I was making and then all day I would try and figure out what was for dinner with whatever I had in the house.

These meal plans have been so nice making and it definitely makes for a less stressed mama.

*this post may contain affiliate links.

SUNDAY – Sweet & Sour Meatballs

If you haven’t caught on yet, the Pioneer Woman is one of my go to for recipes. Her Sweet & Sour Meatball recipe is perfect, and I make it easier by just using remade meatballs from the store.

MONDAY – Salsa Corn Chowder Soup

This is one of our favorite fall soups! I experimented with several recipes to try and mimic one from a local restaurant.

TUESDAY – Enchilada Casserole

My Sister-in-Law @praire.through.the.lens shared this recipe with me and it looked so yummy!

Brown 2 lbs of ground beef and mix in 1 can cream of mushroom (or chicken) soup, 1 to 2 cans of enchilada sauce (green or red), 1 small can green chilis, and 1 bag of cauli rice. In a 9×13 pan crumble a layer of chips, then layer the beef mixture and a layer of cheese. Repeat one more time. Bake at 350 for 30 minutes.

WEDNESDAY – Mississippi Pot Roast

I’ve seen this recipe going around for a while now and decided to give it a try. It looks super simple.

I a crockpot add roast, 1 packet gravy mix, 1 packet ranch mix, pepperchinis, and 1 stick of butter (many people told me that the butter is not needed!). Cook on low for 8 hours.

THURSDAY – Chicken Fried Steak w/mashed potatoes

Pioneer Woman coming in strong again! I honestly don’t measure anything when making chicken fried steak and gravy, but I know PW never lets me down.

FRIDAY – Easy Beef Stroganoff

This version of beef stroganoff may not be for everyone, but hey it’s easy!

Boil noodles of your choice (I usually use bowtie or egg). Brown 1 lb of ground beef. Add 2 cans cream of mushroom soup, 1 cup milk, and salt and pepper. Once everything is nice and combined add 1/4 cup sour cream and cooked noodles.

SATURDAY – This is leftover day. We clean up what is left or I leave this day flexible if something didn’t go a planned during the week.

GROCERY LIST

  • SWEET + SOUR MEATBALLS
    • meatballs
    • 1/2 cup brown sugar
    • 1/2 cup vinegar
    • 1/4 cup ketchup
    • 1 tbsp soy sauce
    • 2 1/2 cup pineapple juice
    • 1 tbsp corn starch
    • 1 tbsp sriracha
    • 1 red bell pepper
    • 1 cup pineapple chunks
    • 4 tbsp green onions
  • SALSA CORN CHOWDER
    • 2 tbsp butter
    • 1 onion
    • 2 tsp chilli powder
    • 1 tsp cumin
    • 2 cups salsa
    • 1 small jar pimentos
    • 16 oz corn
    • 32 oz chicken broth
    • 8 oz cream cheese
    • 1 cup milk
  • ENCHILLADA CASSEROLE
    • 2 lbs ground beef
    • 1 can cream of mushroom (or chicken) soup
    • 1 small can green chilis
    • 2 cans enchilada sauce
    • 2 cups shredded cheese
    • 1 bag chips of choice
  • MISSISSIPPI POT ROAST
    • chuck roast
    • 1 stick butter
    • 1 ranch packet
    • 1 gravy packet
    • 1 jar pepperchinis
  • CHICKEN FRIED STEAK
    • cube steak
    • flour
    • seasoning
    • 2 eggs
    • 5 cups milk
    • oil
    • russet potatoes
    • butter
    • cream
  • BEEF STROGANOFF
    • 1 lb ground beef
    • 2 cans cream mushroom soup
    • 1 cup milk
    • 1/4 cup sour cream
    • noodles of choice

I hope this is helpful to you! I would also love to know your go to weeknight recipes in the comments!

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest

Like this:

Like Loading...

Related

FacebookTweetPin

By: Kayla · In: Mom Life

About Kayla

Hi! I'm Kayla. I'm here to help inspire busy moms to get back in the kitchen and feel beautiful along the way! I'm married to my high school sweetheart and live on a farm with our two busy boys.

you’ll also love

Tips for Scheduling a Brand Photography Session
Quick & Easy Play Dough
Milk & Cookies 1st Birthday Party Theme

Top Posts & Pages

Chicken Bacon Ranch Skillet on the Blackstone
Easy Sheet Pan Kielbasa and Tortellini Dinner
Soft and Fluffy Sandwich Bread

Join the List

Stay up to date & receive the latest posts in your inbox.

Reader Interactions

Leave a ReplyCancel reply

Next Post >

Meal Plan 10/10 – 10/16

Primary Sidebar

Meet Kayla

Meet Kayla
hello!

LIVING OURFARM(LIFE)STYLE WHERE WE ​JUGGLE THE CHAOS OF MOTHERHOOD ONE ​KITCHEN ADVENTURE AT A TIME!

Read More

Connect

join the list

Categories

  • Blog
  • Recipes

Follow Along

@thefarmstyle


Homemade butter is one of the easiest things you c
Homemade butter is one of the easiest things you can make at home! It requires one simple ingredient and can be done in a few minutes!

Comment BUTTER for all the details sent straight to your inbox. 

INGREDIENTS 
2 cups heavy cream 
1/2 tsp salt optional

INSTRUCTIONS
Add heavy cream to the bowl of a stand mixer with the whisk attachment.

Gradually increase the speed of the mixer to high and whip until the butter and buttermilk separate. This timing depends on several different factors, but typically when I’m making butter it takes about 15-20 minutes.

You should start to notice your cream has turned into fluffy whipped cream around the 5 minute mark. At this point I will stop the mixer every 5 minutes or so to scrape down the sides of the bowl to make sure that everything gets incorporated.

Once it looks like the cream is starting to break I will place a towel over my stand mixer. As soon as the butter and buttermilk separate the liquid will splash and you will make a mess of the kitchen.

Remove the butter from the liquid (Do not throw the liquid out, this is buttermilk and can be used in other recipes). Gently press the butter between your hands until you get most of the liquid out. Removing all the excess buttermilk will help your butter stay fresher longer.

Once you have pressed as much of the buttermilk out as possible rinse in ice water.

If you want to have salted butter this is where you add it.

Now you have fresh made butter!


This chicken bacon ranch pasta is the ultimate com
This chicken bacon ranch pasta is the ultimate comfort food with a homemade alfredo seasoned with ranch seasoning and topped off with crispy bacon, you cannot get any better.

Comment RANCH for all the details to your inbox. 

INGREDIENTS
2 chicken breasts
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp parika
1/2 lb bacon
1/2 cup butter
1 and 1/2 cups heavy cream
4 cloves garlic minced
2 cups parmesan cheese freshly grated
2 tbsp dry ranch seasoning
2 cup pasta

INSTRUCTIONS
In a large pot boil salted water and cook pasta according to package. Drain and set aside for later, reserving 1/2 cup of pasta water for later.

In a large skillet over medium heat cook bacon until crispy. Remove from pan and drain grease. Chop bacon into smaller pieces.

Slice chicken or cube chicken into small pieces and season with salt, garlic powder, onion powder, and paprika. Add to pan that you cooked the bacon in. Cooking until the chicken has reached an internal temperature of at least 165.

Remove chicken from the pan and add butter and heavy cream. Simmer over low for 2-3 minutes.

Whisk in garlic and ranch seasoning. Then add in shredded parmesan cheese. Whisking until fully melted. Add in pasta water a few tablespoons at a time if the sauce seems too thick.

Add in cooked pasta, chicken, and bacon. Serve immediately.

#weeknightdinner #weeknightmeals #weeknightdinners #chickenbacon


This super easy sheet pan lasagna is stacked full
This super easy sheet pan lasagna is stacked full of all the lasagna flavors without needing cook the noodles and hassle with layering!

Comment LASAGNA for all the details to your inbox. 

INGREDIENTS
1 lb ground Italian sausage
1 lb ground beef
28 oz marinara
1 & 1/2 cup ricotta cheese
2 tsp italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 egg
2 cups mozzarella cheese shredded
1 cup parmesan cheese shredded

INSTRUCTIONS
Preheat oven to 350.

In a large skillet brown ground beef and Italian sausage until no longer pink. Add in jar of marinara.

In a small bowl combine ricotta, egg, 1/2 cup mozzarella cheese, garlic powder, onion powder, and Italian seasoning. Mix to combine.

Add half of the meat mixture to a large sheet pan (I used a half sheet pan), then break up the noodles into bite size pieces and layer on top of meat mixture.

Add remaining meat mixture and spread evenly over noodles. Since we did not precook the noodles, you will want to ensure that all of the noodles are covered in the sauce.

Sprinkle with remaining mozzarella and parmesan cheese, then dollop ricotta mixture on top.

Bake for 20-30 minutes until cheese is melted and noodles are fully cooked.

OPTIONAL: Broil the mixture for the last 2-3 minutes to crisp up the top.


#ad | This Strawberry No Bake Cheesecake is super
#ad | This Strawberry No Bake Cheesecake is super easy to create using the @zwilling_usa XTEND Cordless System. One battery works across the entire suite, allowing you to navigate the kitchen without the need for an outlet. This is the product you didn’t know you needed.
 
Comment CHEESECAKE for all the details straight to your inbox. 

INGREDIENTS
16 oz cream cheese
1/2 cup granulated sugar
1 cup heavy cream
1 tsp vanilla extract
1 cup strawberries
12 sheets graham crackers
1/2 cup melted butter

INSTRUCTIONS
In a large bowl add cream cheese and sugar. Mix with the Zwilling XTEND Cordless Hand Mixer until light and fluffy. Set aside. 

In another bowl add heavy cream and whip until stiff peaks form using the Zwilling Xtend Hand Blender with the whisk attachment. Set aside. 

Using the Zwilling XTEND Cordless Hand Blender blend strawberries until smooth. 

Add whipped cream and half of the strawberry puree to the cream cheese mixture. Mix to combine.

Using the mini chopper attachment of the Zwilling XTEND Cordless Hand Blender add graham cracker sheets and pulse until fine crumbs form. Add in melted butter and pulse until well combined.

Add the graham cracker mixture to an 10” springform pan and gently press into the springform pan.

Top graham crackers with cream cheese mixture, then drizzle remaining strawberry puree.

Serve immediately for a softer texture or cool in refrigerator for a few hours to set.
 
#zwilling1731 #xtend


I’ve been working all week to get my kitchen gar
I’ve been working all week to get my kitchen garden in and absolutely cannot wait for it to turn into my little piece of summer paradise. 

This year I’m growing peppers, cucumbers, tomatoes, carrots, radishes, zucchini, pumpkins, all the herbs, and flowers galore! Anything else I’m missing?


Homemade brioche bread is our absolute favorite. I
Homemade brioche bread is our absolute favorite. It’s super easy to make and the extra step of letting the dough rise in the refrigerator is really worth the flavor pay off. 

Comment BRIOCHE for all the details to your inbox. 

INGREDIENTS
2 1/4 tsp active dry yeast
¼ cup milk lukewarm
2 tbsp sugar
3 eggs
2.5 cups all-purpose flour
1 tsp salt
½ cup butter chilled and cut into small cubes

INSTRUCTIONS
Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming.
In the bowl of a stand mixer add flour, salt, and eggs. Once the yeast mixture is foamy add to the flour mixture as well. Mix to combine using the dough hook on the stand mixer.
Add the butter in pieces and knead for another 15 minutes at speed level 2 (your dough should be sticky but comes easily from the bowl using a silicone spatula).
Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-16 hours. This is what makes your brioche soft & airy.
Take the dough out of the fridge, place on a lightly floured surface, divide into six pieces. Gently form each piece into a small roll and place to fill a 9x5 loaf pan. Let rise at room temperature for another 1.5-2 hours
Preheat the oven to 400 F. Bake for 30-35 minutes until brown. Allow the brioche to cool down on a cooling rack before slicing.


Footer

On the Blog

  • Blog
  • Recipes

Info

  • About
  • Disclosure, Privacy Policy, and Terms

Copyright © 2025 · Theme by 17th Avenue

%d
    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok