This Week’s Recipes

Happy Monday and what a beautiful holiday Monday it is! You might have seen that I’m finally back to posting my weekly dinner menu after a long break while we renovated our kitchen. While we still have some things left to finish, I am so happy to say that I have a working kitchen again. As I transition back into cooking dinner again, I’m revisiting some old favorites. Here are some of the recipes that I’ll be making this week.

Peach Burratta Salad

What You Need

For the salad:

  • Mixed greens
  • 4 peaches, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup sliced almonds or pecans
  • 1 ball of mozzarella, ripped into pieces
  • 1 tablespoon butter
  • Salt and pepper

For the dressing:

  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper

*These measurements aren’t perfect. If the mustard is too bitter, add a little more honey, or add more olive oil if you need a thicker consistency or it tastes too much like vinegar. Play around with it! I make my dressing in a mason jar, which makes it easy to mix.

What To Do

  1. Cut peaches in half. Season them with a tablespoon of olive oil, tablespoon of balsamic vinegar, and salt and pepper to taste.
  2. Toast almonds or pecans with tablespoon of butter until browned, about 5 minutes.
  3. Once peaches and nuts are finished, place mixed greens in a bowl. Tear mozzarella over salad. Add peaches and nuts and mix with dressing.

Tres Leches Cake

What You Need

  • 1 box of yellow cake
  • 1/2 cup milk (whole, 2%, skim…whatever you have on hand)
  • 1 small can evaporated milk
  • 1 small can sweetened condensed milk
  • 3 tablespoons of rum or rum extract
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 tablespoon of vanilla extract
  • Freshly cut strawberries for topping

What to Do

  • Bake cake according to instructions on the box and let cool.
  • Poke holes in cake and carefully pour each of the three milks on top of the cake. Let them soak in and refrigerate for 2-3 hours.
  • Make whip cream by beating cream and powder sugar with an electric mixer to frost the top of cake.
  • Refrigerate until ready to serve. Cut into squares and top with strawberries. This cake will be a little “wet” when you serve it, but that just makes it taste even better.

Sheet Pan Chicken Sausage & Veggies

What You Need

  • 14 ounces chicken sausage, cut on the diagonal into 1/2-inch-thick slices
  • 1 pound brussel sprouts
  • 2 cups butternut squash
  • 1 large red onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

What To Do

  1. Preheat the oven to 400°F. Line a 20 × 14-inch baking sheet or two 14 × 10-inch pans with foil and grease well.
  2. Arrange the sausage in a single layer on the baking sheet. Roast for 12 to 15 minutes, until it starts to brown on the bottom.
  3. Meanwhile, in a large bowl, toss together the veggies.
  4. In a small bowl, whisk together the oil, sea salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour over the veggies and toss to coat.
  5. When the kielbasa is done, remove the pan from the oven but leave it on. Flip the kielbasa pieces over and move them to one side of the pan, leaving space for the veggies.
  6. Arrange the veggies in a single layer on the other side of the extra-large pan, or on the second pan if using two pans.
  7. Roast for 18 to 20 minutes, until the veggies are tender and the sausage is further browned.

A little AMS tweak: If you’re okay with this recipe not being super “skinny,” I do recommend adding a couple of tablespoons of honey and balsamic vinegar to the mixture you coat your veggies with. So good and not that bad for you!

That’s all there’s to it! To add a little bulk for my boys, I serve with some brown rice.

Costco’s Pork Medallions

This is the best dinner hack I will offer this week. These Pork Tenderloin Medallions with Tuscan Seasoning are nice enough to serve at a dinner party. They can be grilled, seared, or baked. I serve these with potatoes (the Costco scalloped potatoes are amazing!) and a green vegetable and you have a dinner you can be proud of in less than an hour. Serves 6 with some leftovers.

I hope these recipes set your week off on the right foot. Have a good one!

Have a great week!


My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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