In Blog on
October 1, 2018

Well Fed Weekly Meal Plan #3

IT IS OCTOBER! The best month of the year in my opinion. October means turning leaves, pumpkin everything, trading in sandals for boots, snuggles under fuzzy blankets, Halloween, and warm, comforting food! This week I am bringing to you a vegetarian (you can easily make it vegan) meal plan featuring some lovely fall flavors and comfort!

Any recipe I add in these meal plans are my own or recipes that I have found over the years and have been tried and true winners for our family. Next to the recipe I will note any changes I made and any dietary specifications. Of course, you know the size of the crowd you’re cooking for, so if you plan to follow this meal plan, look at the portions to decide if you will need to double/triple/whatever the recipe.  This meal plan includes dinner, lunch, and  breakfast. Yes, we eat a lot of leftovers, yes we eat the same thing for breakfast and lunch 7 days in a row (usually) but it saves money and time and that’s why I spend so much time looking for recipes and coming up with recipes we love. I hope you enjoy!

Hey, stop. Before you go any further, if you haven’t read how I meal plan, you might want to check it out to understand this a little better. Cool, thanks.

Picture by Pinch of Yum

Dinner 1 (M/TH): Pinch of Yum’s 15 minute lo mein

This is truly one of the quickest healthy meals I have ever cooked. We love it and it is perfect for a Monday when you are starting out the week and don’t have much time to be in the kitchen. I do not use light and dark soy sauce, just regular soy sauce and it turns out great each time. You can get creative with the veggies in this and if you need gluten free, use rice noodles.

Dinner 2 (T/F): Well Fed Familia’s Vegetarian parmesan and thyme shepherds pie

I know I am biased because I came up with this recipe BUT this has got to be one of the coziest most comforting meals I have ever eaten. My husband agrees with me on this one too. It is officially fall and temps are cooling, so why not get cozy with this delicious recipe?

Photo by Camille Styles

Dinner 3 (W/Sat): Camille Style’s Tostadas with butternut squash, black beans and avocado

What says fall more than butternut squash? ok, pumpkin does, I know… but butternut squash is super festive for fall as well. We love this recipe. The spiced, roasted butternut squash is on point and topped with all the goodies- avocado, pepitas, and a greek yogurt sauce? I use regular corn tostadas or have tossed the crunch factor all together and done this on top of quinoa. Good times, fam.

Photo by Minimalist Baker

Dinner 4 (Sun)Minimalist Baker’s Sweet Potato Chickpea Buddha Bowl 

This has been a go to meal for us for years. Spiced and roasted chickpeas, check. Spiced and roasted sweet potatoes, broccoli, red onion, and kale, check. Slightly sweet, lemony, tahini sauce, check. Y’all, it really is a simple, cheap, and delicious meal. You will love it, I swear.

Photo by Cookincanuck

Lunch for husband: Cookincanuck’s Crockpot Italian Chickpeas

I doubled the recipe and made a big pot of rice which makes this meal really filling. I also add a handful of spinach and top with parmesan cheese. My husband loves this recipe and it is cheap, filling, and healthy!

Photo by Isabel Eats

Lunch for Adrienne and Evy: Isabel Eats’ Mexican Street Corn Tostadas

To make this more nutritious I add a good amount of chopped spinach onto the tostadas. I also make my own black beans and puree them with salt, pepper, cumin, and lime juice instead of using refried beans.

Breakfast for all: Old fashioned rolled oats with berries, bananas, and peanut butter every dang day because it is cheap, filling, and nutritious.

I hope this helps give you some ideas for your weekly menu. Whether you use just one of these recipes or the whole meal plan, I wish you happy cooking and eating. As always, stay well fed my friends!

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