This week ends in Halloween, so we snuck in a special treat to make over the weekend. Enjoy each and every recipe in this week’s meal plan and don’t forget to make yourself an easy grocery list.
This weekly meal plan has a meatless Monday dinner, tacos on Tuesday and homey dishes, perfect for the fall weather.
Notes from this week’s meal plan:
- 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 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
- 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.
- 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.
- 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.
- 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
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