# Daily Connoisseur Recipes # dinners of the week

What's for Dinner? Family of 6 Meal Plan | Delicious Fall Recipes

Welcome to a new What's for Dinner on The Daily Connoisseur. I believe that meal planning is a homemaker must and in today's video I share the highlights from my meal plan for the past two weeks. We make homemade Subway sandwiches, Salmon en Croûte, New England Clam Chowder, BBQ crock pot ribs, cheeseburgers, and creamy mushroom chicken. I hope you enjoy these delicious fall meals.

I like to write down the meal plans for the week to keep me on task. This is the meal planning notebook I like to use.

Oh, how I love subway sandwiches! We enjoy making them at home and they are just as good, if not better, than the kind you can get from the deli or sub restaurants.

Homemade Subway Sandwiches

Author: Jennifer L. Scott


  • French Rolls
  • shredded lettuce
  • sliced tomatoes
  • sliced pickles
  • sliced pepperoncini
  • red wine vinegar
  • extra virgin olive oil
  • salt and pepper
  • Sliced provolone cheese (or cheese of your choice)
  • selection of choice deli meats 
  • mustard
  • mayonnaise


  1. Toast your French Rolls for a few minutes in a hot oven (optional). Open the rolls and assemble the sandwiches. Place the lettuce, tomatoes, pickle, pepperoncini on the rolls. Drizzle with red wine vinegar and olive oil and season with salt and pepper. On the other half of the roll, layer your cheese and deli meats to your preference. Spread the mayonnaise and mustard on the meat and close the sandwiches. Slice in half and serve. 
Created using The Recipes Generator

Salmon en Croûte is a decidedly fancy dish, but is so easy to make. I hope you enjoy this excellent recipe. The best time to make this is when you have leftover creamed spinach. If you do not have leftover creamed spinach, you can make a simple spinach mixture by combining the following: 

Creamed Spinach: 
Sauté 20 oz of spinach in a lightly oiled pan until fully cooked. Combine 4oz cream cheese, 1/4 cup heavy cream, 1/4 cup shredded mozzarella cheese, and 1/8 cup shredded parmesan in the same pan the spinach was cooked in. Cook on low heat until the sauce is melted nicely. Once the sauce is warm and mixed together completely, add the cooked spinach and season with salt and pepper.

Salmon en Croûte

Author: Jennifer L. Scott
An elegant, yet simple dish that will "wow" your family and guests.


  • 1 salmon filet (around 1 1/2 - 2 lbs)
  • 3-4 cups of prepared creamed spinach (leftovers work best here)
  • 1 sheet of thawed puff pastry
  • salt and pepper
  • egg wash


  1. Preheat the oven to 400 degrees F. Roll out your thawed puff pastry on a floured surface. Remove the skin from your salmon filet, if necessary. Season both sides with salt and pepper. Spread around 1 1/2 cups of creamed spinach on the puff pastry. Use cold, leftover creamed spinach here as it will be thicker and will stay in place. Place your salmon filet on top and top with the remaining creamed spinach. Brush the margins of the puff pastry with egg wash. Pull the puff pastry over the salmon until it is wrapped like an envelope. Turn the salmon filet around so the puff pastry seam is facing down. Lightly score the top of the pastry with a knife. Brush remaining egg wash on top. Bake in the oven for 20 - 25 minutes, or until the salmon is cooked and the puff pastry is golden brown. 
Created using The Recipes Generator

New England Clam Chowder is an elegant, yet hearty dish. This would be amazing served in a homemade bread bowl... I'll have to do that next time! I served this with a salmon, pomegranate, goat cheese salad. It was a knock-out meal. Ben and I loved it! 

I'm trying out these beautiful, Aropeti placemats and napkins from John Robshaw. These are making an appearance in my holiday gift guide. 

New England Clam Chowder

Author: Jennifer L. Scott


  • 4 strips of bacon
  • 3 carrots, chopped (or 3 ribs of celery... or both!)
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 medium potatoes, cubed 
  • 1 cup water
  • 8 oz clam juice
  • 3 tsp chicken bouillon 
  • 1/2 tsp chopped thyme (fresh or dried)
  • 1/3 cup all-purpose flour
  • 2 cups of half and half (divided)
  • 1 can of clam sauce or 2 smaller cans of chopped clams
  • pepper for taste


  1. Brown the bacon until crisp in a large stock pot. Remove the bacon and reserve the fat. Brown the chopped onion and garlic in the bacon fat for 2 minutes. Add the sliced carrot or celery and continue to cook for 5 minutes. Add the potatoes, water, clam juice, bouillon, thyme. Simmer until the potatoes are tender, around 15 to 20 minutes. Stir the flour into one cup of the half and half to create a thickener. Pour into the soup. Pour the remaining half and half in as well as the clam sauce or clams. If you do not have half and half, use one cup of cream and one cup of whole milk. Crumble bacon on top of each individual serving. 
Created using The Recipes Generator

We have either cheeseburgers or hot dogs once a week in our home. They are easy, crowd-pleasing meals and never really get old. Our cheeseburger recipes vary, but usually Ben grills the hamburger patties on the grill and tops them with cheddar cheese. I then lay out an assortment of toppings on a tray (I'm using this beautiful recycled marble slab from John Robshaw) and everyone can assemble their own burger to their tastes. This time we are using Hawaiian Sweet Roll buns, which were delightful. The toppings we used this time were the following: sliced beefsteak tomatoes, sliced onions, romaine lettuce, and sliced pickles

I made slow cooker BBQ ribs, which couldn't be easier... so there will be no recipe card for this one. I placed about 3 lbs of baby back pork ribs in the slow cooker and topped with 2 cups of bottled BBQ sauce (we like Sweet Baby Ray's). Then I cooked the ribs on low for 8 hours. For side dishes, I made baked potatoes. I rubbed the cleaned potatoes with olive oil and sprinkled the skin with Moton's Season All. Then I baked them for one hour at 350 degrees F. I topped the potatoes with butter, sour cream, and chopped chives. Cornbread and mixed veggies were also served. This was easy, hearty, and delicious! 

I created this creamy mushroom chicken inspired by the delightful Marry-Me Chicken a few weeks ago. This was delicious and a wonderful fall meal. I served the chicken with roasted acorn squash. To roast, cut the squash in half and take out the seeds. Place in a Bain Marie, top with butter and maple syrup, and place in the oven and roast for 1 hour at 400 degrees. 

Creamy Mushroom Chicken

Author: Jennifer L. Scott


  • 4 -5 chicken breasts 
  • lemon pepper seasoning (enough to season your chicken breasts)
  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 packet of baby Bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbs thyme, chopped
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream


  1. Season the chicken on both sides with lemon pepper. Fry in a hot  oven-proof pan with the butter and olive oil until both sides are brown... 3 - 4 minutes per side. Remove the chicken from the pan and cover with aluminum foil. Place the mushrooms in the same pan and cook until they are brown and soft, around 10 minutes. Add the minced garlic and cook for an additional minute. Add the chicken broth, cream, and thyme and continue to cook until the sauce thickens. Add the chicken breasts back to the skillet. Place in a preheated oven (350 degrees F) for 10 to 15 minutes, or until the chicken is fully cooked through. Serve the chicken with extra sauce on top. 
Created using The Recipes Generator

⚜️ Clothing and Accessories featured in today's video SKYE headband Jennifer20 for 20% off Lilysilk blouse Daily12 for 12% off Nail polish Lady Luck by Londontown JenniferS for 25% off


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Comment of the Week

Mary M. writes, "All I keep thinking, every time you said "puffed sleeves" is Anne of Green Gables 😄"

Mary... me too! I have always loved puffed sleeves because of Anne! :) 

Thank you for watching today's video. I hope it brings you meal inspiration. If you have any meals you'd like to share, or requests, please let us know in the comments. 

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Erica said...

Great meals... they look delish. That's a terrific idea about having a favorite meal like hamburgers once a week. The family doesn't tire of old favorites. Thank you!

Bliss said...

Loved this and gave me great ideas for the week. Where do you go for inspiration? Blogs? Cookbooks? YouTube videos?

Bea said...

Thanks vor these nice dishes, I'll really like to try the chicken. But what is this acorn??? And I don't use ready made broth or bouillon cubes or whatever. I make broth (vegetable, chicken, beef) and freeze it. Or I use a selfmade seasoning. It's 500gr each celery, carrots, leek, parsley root or well not so much parsley and same amount salt. Chop it then crush it mix it all together put it in a glas or whatever. The salt makes it long -lasting. You can use it like broth and it's absolutely natural. I don't like yeast extract which is normally found in this artificial broth and is not healthy.just an idea from Germany. Many thanks and love from Germany. Bea

Lynn from SoCal said...

Hi Jennifer,

I love the LilySilk top on you. I just got mine today. Unfortunately, I am a bit well endowed, so it's a crop top on me. The blouse is going back. Plus, I found the one that they sent me to be very see-through. Are you wearing something underneath yours? How did you combat this issue?

Thanks again for a wonderful meal video -- it's like gourmet night every night at your house!


The Daily Connoisseur said...

Erica- Thank you! Yes, we never get tired of those comfort foods...
Bliss- Thank you! I make a lot of meals up as I go. If I ever take a recipe from a blog or other resource I will always link it. But I do look at cookbooks, Pinterest, etc. for inspiration.
Bea- Hello! It's called "Acorn Squash". It's a type of squash like Butternut Squash... it's just the name but not actually a real acorn... Hope that helps!
Lynn- That's too bad they didn't work! I use a nude bra similar to my skin color and I do not find that it is see through. I have a smaller chest so I can see how it wouldn't work with a larger chest.

tcromp said...

Jennifer, I tried the Salmon En Croute this evening. My adult son, who does not care for spinach, liked it very much. I can't wait to try your chowder. Thanks for sharing the recipes :)

The Daily Connoisseur said...

tcromp- I love hearing that your son enjoyed the dish. This is the only way some of my family members will eat spinach too. Wonderful!

Susanne Sutton said...

Hi, Jennifer. I made your salmon en croute for an informal dinner party last night, and it was a huge hit. It turned out just as you said it would--thank you!! Blessings, Susanne Sutton (Sorry--I'm trying to find out how to make my Google account identify me as someone other than "anonymous.")