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Hi friends,
This is it — the week I look forward to all year long. The one that fills my heart to the brim. For years, we’ve made a tradition of setting this week aside to simply be together as a family. No distractions. Just connection, laughter, and of course… delicious food.
This was our second year spending this special time in our Georgia home, and if there was ever a moment that confirmed what a gift this investment was, this was it! We golfed, we boated on Lake Hartwell, sipped wines at our favorite North Georgia vineyards, swam to our hearts’ content, celebrated Alex's birthday, and most importantly, we talked. We really talked. About life, dreams, memories, and everything in between.
There’s just something magical about having all your kids under one roof. As a mom, seeing them enjoy each other’s company, share stories, tease one another, and genuinely have fun, it’s what I live for.
One of my favorite parts of this week? For the second year in a row, I asked each of my kids to take a night to cook dinner. And let me tell you, what a brilliant idea that turned out to be (if I do say so myself)! Not only did I get three nights off from kitchen duty, but I was also treated to some truly incredible meals. Each dish was delicious in its own way, and while I could try to pick a favorite, the truth is… this mama loved every single one.
Alex and Shay were up first with their surf and turf night: perfectly seasoned steak and shrimp with sautéed peppers and onions on the side. It was mouthwatering and kicked off the week with a bang!
Reis and Jordin followed with juicy teriyaki chicken paired with my signature Portuguese rice (it’s seriously so good). They made the perfect team — and we all went back for seconds!
Finally, Ronnie and Julia closed out our week of family dinners with delicious BBQ chicken, roasted potatoes, and grilled corn. So simple, so satisfying, and so full of love.
We also had a special birthday to celebrate during our time together —Alex’s! It’s always so fun that we’re already all together this week and can make her feel extra loved. Of course, Rory and Aiden helped me bake her a chocolate cake, topped with gummy worms, her favorite! I may have pranked the whole family (and myself) by lighting trick candles that just wouldn’t go out. What a fun, unexpected moment that turned into! We were laughing our butts off trying to blow them out. It was chaos, in the best way.
And of course, boat day. Everyone’s favorite day of the week. Honestly, we might need to do it twice next year because it’s just that good. We’re so grateful for the truly special friends who joined us and made our time on the lake even more amazing than we could have imagined. We floated, chatted, played games, and naturally... we ate.
Our friends had the genius idea of putting together a drive-thru taco bar... on the water! I’m still thinking about those shrimp tacos. They were to die for, the perfect thing after a long, sun-soaked day out on the lake. Fresh, flavorful, and absolutely unforgettable.
Each night ended with a game of Mexican Train, which has quickly become our family’s most competitive (and laughter-filled!) tradition. If you could hear the banter echoing through the house, you’d know what I mean.
This week reminded me exactly why I started the Sunday Supper Movement: to slow down, to gather, to celebrate life through food and family. These moments are fleeting, and when we make space for them, we create memories that stay with us forever.
Wishing you a week filled with your own Sunday Supper moments —whether it’s around your kitchen table, out on the patio, or wherever your people are gathered.
With a full heart,
Isabel
P.S. If you’re looking for inspiration for your next family gathering, stay tuned… I’ll be sharing some of the incredible recipes my kids made. You’re going to love them!
This week's meal plan...
- Sunday: Beef Chuck Roast or Slow Cooker Chuck Roast
- Monday: Pot Roast Sandwich
- Tuesday: Pot Roast Rice Bowls
- Wednesday: Pot Roast Tacos
- Thursday: Chuck Steak
- Friday: Steak Fajitas
- Saturday: Steak and Fettuccine Alfredo
🔪 Prep Plan:
On your prep day, get a head start on the week by making a big batch of beef chuck roast (slow cooker or oven). Once cooked and cooled, portion out the meat for Monday’s pot roast sandwiches, Tuesday’s rice bowls, and Wednesday’s tacos. Store each portion in an airtight container in the fridge.
- Chop Your Toppings: Chop Your Toppings: Dice onions, mince garlic, slice bell peppers, and chop fresh parsley or cilantro. Store each in airtight containers or zip-top bags - these will come in handy all week, especially for tacos, bowls, and fajitas.
- Prep Your Rice: Cook a batch of white rice and store it in the fridge for Tuesday’s pot roast rice bowls and Friday’s steak fajitas (if you want a side). Reheat with a splash of water or a damp paper towel for quick, fluffy sides.
- Shred and Portion Cheese: Shred mozzarella or provolone for pot roast sandwiches, cheddar or Mexican blend for tacos and fajitas, and Parmesan for Saturday’s steak Alfredo. Portion into small containers to grab and go during the week.
- Marinate Your Steak: For Thursday’s chuck steak and Friday’s fajitas, season or marinate the steak ahead of time and store in the fridge or freezer. It’ll be ready to pan-fry or sear without any extra steps when the time comes.
Missed a week? Check out my last blog post, too!
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