This Week's Eats 10.6.13

We're still devouring Pumpkin Snickerdoodle Muffins around here.  I made a double batch last week (I added dried cranberries to half of them, yum) and put half in the freezer.  If you pop 'em in the microwave for about 20 seconds, they're good to go.  I also whipped up chocolate 'cupcakes' this weekend: one box of cake mix, one can of pumpkin and bake.  That's it.  If you've never done this two ingredient recipe (or three, if you add chocolate chips), I highly recommend giving it a try.

I use a bowl and a handheld mixer for this recipe, because when you start to mix the pumpkin into the cake mix, it can seem a little dry and the handheld really whips it up quick.  Just fold in about 1/2 cup of chips when you're done.  Works great with all flavors of cake mix! Just mix and bake according to cake package directons.

The Basil Lime Chicken from last week was pretty good.  It reminded me a lot of the sauce we used for beef kebabs, fresh and tasty.  We're adding two new recipes this week - exciting stuff...

• Monday - Pizza
• Tuesday - Farfalle with Zucchini and Tomato Cream Sauce (a Pioneer Woman favorite)
• Wednesday - Slow Cooker Honey Garlic Chicken (This week's Pinterest experiment was one of my most re-pinned items ever, so I'm guessing I should give it a go.)
• Thursday - Broccoli Cheddar Chicken and Tater Tot Casserole (I couldn't resist trying this recipe, hopefully the kids will eat it...)
• Friday - Mexican Lasagna (an old Rachael Ray favorite, we use ground turkey)
• Saturday - Chicken Parmesan (amazing Tyler Florence recipe)
• Sunday - Portillos Italian Beef! (This will be the second batch from the shipment we got and I'd say that it's not quite the same as getting it fresh.  That being said, it's still fantastic and like nothing we could find here in Seattle.)

I'm linking up with Mommy Run Fast and Jill Conyers, be sure to check out all the great weekly menus!