Take the guesswork out of meal planning with this real food meal plan for November! Eat healthy food all month long so you can enjoy the holiday treats like pumpkin fudge and pumpkin pie!
While most people have their eyes on a turkey, I’ve got my eyes on all the other days this month when my family needs to eat.
Warm, comforting meals that are super cheap and super easy, like garlic white bean soup are right up my alley when all signs point to shopping and stress and cooking for the masses.
This November meal plan is full of delicious meals that will warm to you to the bone without taking all day. There’s a good balance between traditional (i.e. turkey) and non-traditional (i.e. Greek quinoa salad) and just plain fun (i.e. spaghetti-o’s!).
ABOUT THIS Real Food MEAL PLAN FOR November
- This real food meal plan is based on an average family of 4, costing less than $400 for the month. You may need to tailor the portion sizes to suit the needs of your family size and budget. The goal of this meal plan is to feed our family well while wasting as little as possible. You’ll notice that we’re often re-using one part of a meal (like leftover Korean beef) in another part of a meal (like beef tacos) in order to meet both of these goals. Keep this in mind if you rearrange the meals.
- This meal plan is mostly plants, with some meat. We’ve incorporated lots of fall vegetables that are in season to save you money and help you get the best flavors from your produce. Viewing meat as a “side dish” is one way we’re able to afford grass-fed and organic meat every month! You can easily add more meat though, if you have meat and potatoes people at your table. Having all purpose chicken on hand is a great way to please the meat eaters and keep the budget down!
- This meal plan is what I feed my own family, although I might add a few extra vegetables on the side. If you want a detailed “action plan” of what this looks like in real life – what I batch cook, what I double, what I freeze for later, how I get the most out of each meal, and when I get it all done – come join the Meal Planning Made Easy Challenge!
MEAL Prep Tips
Included after each week are some extra ideas on how I would make the most of my time in the kitchen. While making food from scratch does take more time, I don’t need it to take ALL of my time!
Use these tips to help you get ahead each month and have food stashed away for the busy nights or even if you just need a night off.
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Real Food Meal Plan for November
- (S) Slow Cooker Chicken // Baked Sweet Potatoes // Garlic Green Beans
- (M) Southwest Steak Bowls
- (T) Protein Packed Winter Salad // Man Bread
- (W) Sweet and Sour Chicken // Instant Pot Vegetables // Coconut Rice
- (T) Instant Pot Vegetarian Chili // Man Bread
- (F) Homemade Spaghetti-Os // Homemade Dinner Rolls
- (S) Greek Quinoa Salad
Meal Prep Tips:
- (S) Reserve half of chicken for sweet and sour chicken and Greek quinoa salad. If desired, make extra sweet potatoes to serve for breakfast.
- (T) Make a double batch of Instant Pot Quinoa for Greek quinoa salad. Reserve half loaf of man bread or split into two loaf pans to serve one with chili.
- (W) Use reserved chicken for sweet and sour chicken. Double coconut rice and freeze for next week.
- (S) Instant Pot Korean Beef // Coconut Rice // Instant Pot Steamed Vegetables
- (M) Pumpkin Soup // Herbed Artisan Bread
- (T) Chicken Piccata // Instant Pot Brown Rice // Oven Roasted Broccoli
- (W) Butternut Squash Pasta Bake
- (T) Chicken Pesto Grilled Cheese Sandwiches // Artisan Bread // Sliced Apples
- (F) Korean Beef Tacos // Homemade Tortillas // Asian Slaw
- (S) Instant Pot Spaghetti Squash // Alfredo Sauce // Side Salad
Meal Prep Tips:
- (S) Reserve half the Korean beef for beef tacos. Use coconut rice from freezer if available.
- (M) Make an extra loaf of artisan bread for grilled cheese.
- (T) Reserved some of the leftover chicken piccata for grilled cheese. Double the brown rice and freeze for later.
- (W) If desired, make a full double recipe of butternut squash pasta bake and store in the freezer for a rainy day.
- (F) Use reserved Korean beef for tacos. Make extra tortillas for later.
- (S) Northern Beans and Ham Soup // Instant Pot Brown Rice
- (M) One Pan Sausage, Onions, Peppers, & Mushrooms // Instant Pot Mashed Potatoes
- (T) Roasted Vegetable Kale Salad // Whole Wheat Dinner Rolls
- (W) Sweet and Sticky Chicken with Vegetables
- (T) Roasted Red Pepper Tomato Soup // Whole Wheat Dinner Rolls
- (F) Black Bean Burgers // Roasted Potato Wedges
- (S) Black Bean and Corn Tacos // Cilantro Lime Rice
Meal Prep Tips:
- (S) Use brown rice from freezer, if available.
- (T) Make a double batch of dinner rolls for serving with tomato soup. Add red bell peppers to your roasted vegetables and reserve for tomato soup.
- (F) Make extra Instant Pot Black Beans to use in tacos. Double cilantro lime rice and freeze for later.
- (S) Slow Cooker Beef Stroganoff // Side Salad
- (M) Almond Crusted Chicken // Pesto Risotto // Lemon Butter Asparagus
- (T) Tortilla Soup // Artisan Bread
- (W) Slow Cooker Lasagna // Side Salad
- (T) Panzanella Bread Salad // Artisan Bread // Homemade Caesar Dressing
- (F) Cheeseburger Helper
- (S) Caesar Chicken Wraps // Crispy Potato Wedges
Meal Prep Tips:
- (M) Reserve half of almond chicken (or make double batch) for caesar chicken wraps.
- (T) Make two loaves of artisan bread to use one in panzanella salad.
- (T) Reserve some of the caesar dressing for caesar chicken wraps.
- Cinnamon Oatmeal Blender Waffles
- Einkorn Coffee Cake
- Overnight Cinnamon Rolls
- Pumpkin Chocolate Chip Muffins
- Mini Chocolate Chip Scones
- Pan Fried Tortellini
- Sweet Kale Salad
- Homemade Fish Sticks
- Egg Salad Sandwiches (Instant Pot Boiled Eggs + Whole Wheat Bread)
- Favorite Rice and Black Beans
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