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Weekly Meal Plan 10/24/22 – 10/30/22

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In this week’s meal plan, we have plenty of fall favorites for this week leading up to Halloween!  Great breakfast, lunch, dinner and even a special Halloween treat 🎃

cinnamon rolls, butternut squash soup, sloppy joes this image

Notes from this week’s meal plan:

Butternut squash soup

  • There is one major time saving trick to this recipe!  Buy already chopped butternut squash – it comes already cubed and peeled.
  • If you want to play with the flavors a bit, you can add a touch (½ teaspoon) of nutmeg/cloves instead of cinnamon or use chili powder to give it a more smokey flavor.
  • Depending on the size of your blender, you may need to blend in batches.
  • This recipe is designed to be made ahead to freeze.  I like to store this soup in jars like these.

5 ingredient spaghetti squash pesto “pasta”

  • Spaghetti squash is a great, healthy alternative to traditional pasta
  • Spaghetti squash can be cooked in the microwave, which cuts cooking time way down!

Quick pickled eggs

  • Quick pickling is refrigerator pickling
  • This recipe is very vinegar forward
  • Marinate for 1-2 days or eat them as soon as one hour after putting them in the refrigerator

Avocado toast with hard-boiled eggs and roasted tomatoes

  • I love to use these balsamic roasted tomatoes on this toast, but you could also use sun-dried tomatoes
  • I love this recipe for breakfast, lunch or light dinner

Instant Pot Hungarian goulash

  • This recipe is straight from my childhood and I have fond memories of my Mom making it.
  • If you don’t have an Instant Pot, you can use a slow cooker for this recipe.  Cook for 8 hours on low before adding the gravy.

Slow cooker cinnamon rolls

  • This dough doesn’t require a long rising time because the slow heat from your slow cooker does the work for you.

Sweet and spicy turkey sloppy Joes

  • These sandwiches can be served on Kings Hawaiian sweet rolls as sliders, or on regular buns for more of a hearty dinner
  • The sloppy joe filling can be made ahead of time and frozen to reheat when your’e ready to use.
  • When making these fresh (not frozen), dinner can be ready in 20 minutes!

Steak and roasted vegetable bowls

  • This is a great gluten free dinner
  • If you want to make this dinner, but your steak is frozen, try defrosting in a bath of cold water.  You simply let the steak (which should be in plastic wrap or a plastic bag) sit in a bowl of water for half an hour or so and viola, it’s ready to be cooked.

Remoulade sauce recipe

  • I love using this sauce on burgers, dipping in fries, on sandwiches, on vegetables, with fish and more!

5 ingredient salmon with green beans and rice

  • This is a pesto salmon recipe
  • A great make-ahead recipe to bring to new moms or any friend needing a healthy dinner.
  • If bringing this dish to a friend’s house, make it in a throw-away foil pan so you don’t have to worry about getting your pan back.
  • You can easily swap out green beans with whatever vegetables you have on hand – bell peppers, zucchini or any combination of your favorite vegetables.
  • This also holds true for the rice.  You could swap out with quinoa or potatoes etc.

Frankenstein cookies

  • A great (and fun!) recipe to make with the kids.  They can help mix and decorate.
  • I use a store-bought bag of sugar cookie mix for this recipe, but you could use this recipe if you prefer to make them from scratch.
  • You could add mint to this recipe and use melted Andes candies to decorate

Did you make this recipe? Hashtag with us! Be sure to follow/tag @sweetphiblog and hashtag #sweetphiblog – we love to see what you’re cooking up!”

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