If you haven’t cozied up under blankets with a cup of homemade hot chocolate yet this month, I assure you – your time is coming.
The leaves on our trees are turning, mornings are cool and crisp and I wore jeans for the first time in six months. PANTS you guys.
This is the official sign of fall.
Another official sign of fall? Everything pumpkin.
Which is great for me since I LOVE everything pumpkin. Do you love everything pumpkin? Oh man, I sure do hope so because every recipe in this meal plan contains pumpkin.
But seriously. I would plan it that way if I could, but we’d all turn orange and no one else in town would be able to eat pumpkins. And the first rule for those who love everything pumpkin is to share their everything pumpkin with friends.
So instead, this is just a delicious fall meal plan, inspired by slow cooker dishes, warm pie and yes, pumpkin.
Fall Meal Plan: October 2016
Notes on this fall meal plan:
- This meal plan is for a family of four and costs approximately $350. Prices will vary by region, and adjust the portion sizes as needed for your own family.
- Meals are based around 2 whole chickens, chicken legs, cod filets, Italian sausage, smoked sausage, pork loin, & bacon.
Fall Meal Plan: Week 1
(S) Lentil Loaf with Brussels Sprouts & Man Bread
(M) Pulled Pork with Cole Slaw and Applesauce
(T) Pasta Primavera with rolls
(W) Pork Carnitas with Slaw & Mexican Rice and Beans
(T) Warm Roasted Winter Salad with rolls
(F) Moroccan Lentil Soup with Roasted Cauliflower
(S) Pork Salsa Bowls
Fall Meal Plan: Week 2
(S) Shredded Pork Nachos
(M) Baked Potato Bar with side salad
(T) Slow Cooker Coconut Chicken
(W) Butternut Squash and Spinach Lasagna with rolls
(T) Gyro Inspired Salad
(F) Slow Cooker Butternut Squash Soup
(S) Slow Cooker Sausage and Peppers with side salad
Fall Meal Plan: Week 3
(S) Homemade Fish Sticks with Potato Chips
(M) Root Vegetable Pot Pie with rolls
(T) Mexican Zucchini Burrito Boats
(W) Spicy Thai Noodles with Asian Cucumber Salad
(T) Mexican Kale Salad with Quesadillas
(F) Cheddar Broccoli Soup
(S) Sausage, Green Beans and Potatoes
Fall Meal Plan: Week 4
(S) Tuna Melts with Cinnamon Brussels Sprouts and Butternut Squash
(M) Slow Cooker Chicken with Mashed Potatoes & Green Beans
(T) Chicken Tikka Masala
(W) Mushroom Stroganoff with rolls
(T) Brussels Sprouts Chicken Salad
(F) Slow Cooker Jambalaya with cornbread
(S) Chicken Stuffed Peppers with cornbread
Many families have their own typical breakfast routine, but sometimes it’s nice to have something other than cereal and oatmeal.
This month I’m sharing a few ideas that are guaranteed to rock the socks off your family. They’re made with ingredients you’ll likely already have on hand and depending on your mood, they can all easily be doubled for future breakfasts.
Stuck in a lunch rut? I’ve got some yummy ideas to help you out!
My goal is to always serve leftovers first so that you’re not wasting food, but then try some new recipes when those are all gone. These three below are perfect for on the go or at home, and they won’t heat up the kitchen either!
I included one really easy and one slightly challenging dessert recipes this month. Use on-sale produce for the ice pops, and save the cheesecake for a special occasion, like Monday!
I’ve got tons more meal plan inspiration where this came from and it’s all free – check out the meal plan archives.