I meal plan my dinners for seven nights every Friday, so I figured I'd pass along the work I do to help others!
Use my planning as a guide to help you plan meals, or use my plans as is.
Most meals I plan are vegetarian, plant-based or vegan, but when the recipes I choose aren't, I make adjustments to suit our dietary needs. You can do the same!
Here are links to the meals I plan to create for dinner for the week of Saturday, 10/13 to Friday, 10/19
There are some slow cooker recipes this week, but you could easily make all of them still if you don’t have a one. Experiment and try making them on the stove top in a big pot instead. Experimenting is the best part of cooking!
Crock Pot Vegan Lasagna Soup via Connoisseurus Veg (I’ll be using Lightlife foods vegetarian “meat” crumbles in lieu of the lentils).
Garlic and White Wine Pasta with Brussels Sprouts via Minimalist Baker
Pearl Couscous and Roasted Delicata Squash Salad with Kale and Pomegranate via Brooklyn Supper (I’ll be omitting the pomegranate arils as my grocery store did not have any organic ones in stock. In lieu of the goat cheese, I’ll be making my own tangy cashew cheese).
Nutty Harvest Honeycrisp Kale Salad via How Sweet Eats (I’ll be adding Lightlife tempeh (pronounced tem-pay) “bacon” to make this a filling dinner).
Slow Cooker Pumpkin Chili via Tatertots and Jello (I’ll be using Lightlife foods vegetarian sausage in lieu of the spicy sausage).
Vegan Crock Pot Chinese Hot Pot Soup via Noshing with the Nolands
Night off from cooking
Need more meal plans already created for you? Check out Carolyn's Daily Dishes for a weekly list of "what's cookin'" in my home, plus links to the recipes!
Want to know more about meal planning? Check out this Tips and Tricks guide to see how I meal plan. Use my ideas or be inspired by them!
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