October Re-Make Recap

I told myself I wouldn't start this post off with the usual "how can it be the end of xxx month already" schpiel, but today is Halloween, folks. Hard to believe, right? The heat's on in the house, I'm trying to maintain healthy eating habits when all I want are cream and cheese-laden dishes and I've been forced to wear a coat. Yup, winter is on its way. I'm not happy about it, but time marches on.

We had another delicious month in October. I'm loving this whole recap thing because it gives me an excuse to remake old favorites.

This Texas Roadhouse knockoff salad has become our go-to side salad. Baby Girl can even recite all the ingredients that go into it as she's helping me prep it. Her job is to spin the lettuce in the salad spinner. She also eats basically an entire kid portion of salad by sneaking bites off the cutting board.

Now that I've found an amazing recipe for chicken nuggets with honey mustard dipping sauce I can't imagine buying frozen nuggets again. These are insanely good, with a nice crispy coating and a great tang from the buttermilk and pickle juice. We all eat way too many of these whenever I make them.

I'm still kicking myself for not making this cheesy zucchini rice more often this summer. It's the perfect side dish for the chicken nuggets. My fried Kylee actually made it into a main dish by doubling the recipe and adding chicken. I need to try that ASAP.

I dug way back into the archives when I made these fish tacos. I wanted something a little different for Mexican night one week and remembered how much we loved these.

You know I can't make a Mexican dish without serving these refried beans on the side. I think they've been in every recipe recap I've done since I started doing this back in the spring. Too funny.

SP and I love a good cheesesteak but I hadn't made them at home in over a year. I think I did a great job cutting up the meat this time and even Baby Girl enjoyed it (the kid likes steak, I'm so proud).

We've been bringing dinner to my parents every Sunday for the last few weeks and I try to keep the meals on the healthier side. I love the presentation of these black bean patties with corn relish and avocado cream sauce. We all loved this. My stepdad ate two full plates. That's a real winner, folks.

I brought another container of meat sauce bolognese out of the freezer this month to serve over pasta. Such an easy weeknight meal.

I love sandwiches and since we had some leftover blue cheese in the fridge I decided to make blue cheese chicken salad sandwiches. Baby Girl and I both love lots of add-ins in our chicken salad, while SP is a mayo, salt and pepper kind of guy.

Some of my friends on Facebook were talking about macaroni and cheese and I knew I had to put it on the menu ASAP. This best potluck mac and cheese is my gold-standard.

Every week when I'm meal planning I ask SP what he wants for dinner the following week. One week he chose skillet beef stroganoff, a recipe we haven't had in quite a long time. It really hit the spot.

We loved this crispy fish with tangy dill pickle sauce so much the first time I had to remake it almost immediately, this time as sandwiches.

I combined citrus chicken fajitas and the cilantro lime rice from these Chipotle chicken burritos to make citrus chicken burritos. I think this is now my go-to burrito recipe. So amazing.

I have a bunch of ground beef in the freezer so I looked through my beef tag for inspiration and stumbled upon this recipe for soutzoukakia. The perfect weeknight comfort food.