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Good morning, and happy Sunday! We made it through another very hot week here in Virginia, escaped for a quick weekend getaway, and (of course) enjoyed plenty of good food. All of the highlights from the past few days, along with our easy dinners, are included in today’s roundup of Our Week in Meals.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. As an Amazon Associate I earn from qualifying purchases.

For those of you who are new to the blog, Our Week in Meals is where I share a little bit about what we’ve been up to over the past week — as it relates to our dinners each night. This series gives you a glimpse “behind the scenes” at some highlights from our life, shows you how I balance a busy schedule with feeding my family, and offers a few new ideas for your own weekly meal plan. Now, let’s back up to last weekend…

I recently got a new waffle iron on sale, so of course our Sunday morning started with homemade waffles and bacon. Our previous waffle iron was a wedding gift that finally died after a solid 15-year run!

We spent the rest of the morning at the pool…

…and eventually came home for lunch. Tomato Sandwiches on repeat these days!

Front shot of a tomato sandwich on a blue and white plate with fresh basil and tomatoes in the background

Keith grilled hamburgers for dinner that night,

which we paired with Easy Potato Salad,

Side shot of a bowl of traditional potato salad recipe

and Sautéed Zucchini. Perfect summer meal!

Overhead image of a blue bowl with zucchini and squash garnished with fresh basil

We were back at the pool on Monday, which is really the only way to cope with the 100-degree+ temps!

Our friends joined us for a swim, so it was a good way to wear out the boys and squeeze in a little bit of safe socializing (which we desperately miss).

I made fried shrimp for dinner that evening,

along with coleslaw,

Close up shot of homemade coleslaw in a blue bowl

and cornbread. I will share the shrimp recipe soon — it’s a favorite around here!

Close up front shot of drizzling honey over skillet cornbread on a blue and white plate

I also have another book to tell you about this week! Knowing my love for Louise Penny, my mom recently introduced me to a similar author: Julia Spencer-Fleming. In the Bleak Midwinter is the first in her Clare Fergusson mystery series, and I’m definitely hooked. Can’t wait to dive into more of her work soon!

I have a house full of early birds, so we hit the trail by 8:00 a.m. on Tuesday morning to get some fresh air before the heat and thunderstorms arrived.

Trying to tame his cowlick!😂

This is what it really looks like to go for a hike with three boys — constant horseplay and wrestling!

We cooled off with milkshakes and a caramel iced coffee afterwards while we waited to pick up our online grocery order.

And since I had a fresh rotisserie chicken from the store, I stirred together my favorite Southern Chicken Salad to make sandwiches for lunch.

Close up side shot of a bowl of southern chicken salad

Dinner was about as easy as it gets: this 3-Ingredient Apricot-Glazed Chicken, paired with rice and salad.

The Blue Ridge Mountains were looking particularly blue on Wednesday!

The kids and I snuck out for a quick peek at our favorite local antique shop and, as usual, found plenty of treasures to bring home.

I made Mustard and Brown Sugar Baked Pork Tenderloin for dinner,

which I served with these easy mashed potatoes, homemade applesauce, and steamed broccoli.

Close up side shot of a bowl of mashed red potatoes with skin and chives on top

The kids and I met our friends at their pool for a swim on Thursday. Have to keep these boys busy!

Keith was working late, but the kids and I had a tasty meal that was easy to prep early in the afternoon so that I only had to pop it in the oven when we returned home from swimming. I paired Baked Penne with garlic bread and a salad — simple and delicious!

Overhead image of a plate of vegetarian baked penne pasta

Keith took the day off on Friday so that we could have a mini “staycation.” We didn’t go far, but decided to spend a couple of days at my in-laws’ mountain house for a change of scenery and some cooler temps. Unfortunately, it rained almost all day — but we did manage to sneak in a few minutes at the pool between storms. The boys said the water was freezing, which is definitely a big difference from the pools that we’re used to at the base of the mountains!

A short dog walk when the rain cleared before supper…

I had to pack all of our food for the weekend (no dining out and no grocery shopping), so I kept the meals really simple. Dinner that night was Taco Quesadillas,

Close up shot of ground beef quesadilla in a bowl of salsa

which we paired with chips, salsa and homemade guac.

Front shot of homemade authentic guacamole with tortilla chips

We started Saturday morning with a simple Farmhouse Breakfast Cake that I baked at home and then just packed to bring with us for a quick morning meal. I’ll share this recipe soon because it’s a huge hit with all of my boys and I think you’ll love it, too.

We then headed out on the Appalachian Trail to hike up to Humpback Rock. Distance-wise it’s not too far, but it sure is steep and slippery!

The weather was perfect and the views of the Shenandoah Valley were beautiful.

Later that afternoon we drove down the other side of the mountain to the Rockfish Valley.

We were on a mission for fresh peaches, local Honey Crisp apples, and homemade ice cream from Saunders Brothers’ Farm Market. Keith swears that the peach ice cream is the best, but I went with the salted caramel pecan chocolate chip cone and it was really great!

Barbecue chicken was on the dinner menu, along with a box of mac and cheese, and a green salad.

Large bone in chicken breast baked with barbecue sauce and served on a blue and white plate

My parents live nearby, so they came over to join us and Mom was in charge of dessert. She made this gorgeous peach galette with vanilla ice cream on the side!

So there you go — another week of easy dinner ideas! Thank you for joining me here again this week. I hope that you’ve found some tasty new ideas to try in your own kitchen in the days ahead. Have a great Sunday!

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

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Comments

  1. I. Love all your recipes. Quick question… If I make your baked penne and freeze one, can I bake from frozen and how long? Thanks.

    1. Thank you, Pat! Yes, you can bake the casserole from frozen. To do so, keep the frozen casserole covered in a 350 degree F oven for the first 45 minutes. Remove the cover and bake for 15-30 minutes longer, or until heated through. Enjoy!

  2. i LOVE THIS POST SO MUCH!! i LOOK FORWARD TO IT ALL WEEK LONG AND GET MOST OF MY DINNERS FOR THE WEEK FROM HERE! i LOVE THE BEAUTIFUL SCENERY AND STORIES THAT GO ALONG WITH THE AWESOME RECIPES!! THANK YOU SO MUCH FOR TAKING US AWAY FROM THE STRESS INDUCING STORIES OUT THERE TODAY. IT’S A BREATH OF FRESH AIR FOR AN OLD MOMMA (WHOSE GOT ONE LEFT AT HOME) TO COOK FOR!
    STEPHANIE

    1. Stephanie! You’re so kind! Thanks for your note. It makes me really happy to know that the post is a helpful escape. Take care, and have a great week!

  3. Thank you, Blair, for yet another wonderful post. I love reading your post every Sunday. You mentioning the Blue Ridge Mountain reminds me of my trip to Clarkesville, Georgia last month to help my sister . I totally agree with you that the view of the Blue Ridge Mountain in the morning when it’s blue is so beautiful. While I was there we did several quick trips. We did a quick trip to Long Creek, SC to her favorite fruit farm to pick peaches & blueberries as well as having blueberries cheesecake casserole for breakfast while gazing @ the Blue Ridge Mountains from the tri-states vantage point. We also went to Gibbs Garden in Ball Ground, Georgia (flowers are awesome especially the hydrangeas which was in blooming season. Their Japanese Garden is beautiful also. We then went to McCaysville , Georgia because we want to see the blue state line that divided Georgia & Tennessee. It was fun having one foot in McCaysville, Georgia & one foot in Copperhill, Tennessee. There is a grocery store that the front of the building is in McCaysville & the back part of the building is in Copperhill. We then went to Blue Ridge, Georgia to look @ antique stores and to Mercier Orchards for their peaches . It was fun but super hot.

    1. Your visit sounds amazing, Cecilia! I’d love to visit that part of Georgia/Tennessee! It’s definitely hot at the time of year…I can’t wait for fall! 🙂 Have a great week!