Winter Squash Soup via Smitten Kitchen
I have been in the mood for seasonal cooking with the crispness that is in the air, finally! (Can you believe we were in the 90's this last week...sigh.)
Tuesday: Veggie Subs on fresh Italian bread
Wednesday: Asparagus Hash (with no pork) -we loved it so much, we've eaten it two weeks in a row!
Thursday: Out to Eat since neither of us were home
Friday: Breakfast for dinner: French Toast & Cheese Grits
Saturday: Vegetarian chili with the most amazing sour cream biscuits in the world
Sunday: Butternut Squash Soup (I left out the acorn squash & I used shredded Parmesan instead of Gruyere) and Pumpkin Pie (made from a REAL pumpkin)
It was a tasty fall week. And I saved $6 this week with coupons.
I linked up to Menu Monday!