Meal Plan Week Eleven

Winter squash is in season right now! I recently went to a restaurant that served a beautiful vegetable ragout over an acorn squash and baked with cheese. It truly was the most wonderful thing I have ever eaten - or maybe I was just really hungry. Regardless, we are recreating that this week and I hope that you LOVE it too! Here you are - another week of suppers laid out with a little grocery list to help make it easier. Have the best week! ~Leah and Lori

MONDAY - Baked Acorn Squash with marinara. Any chance you have any of this marinara in your freezer from previous weeks? If you are just joining us, one batch of this is a lot (and it freezes super well). If you don’t have it, and don’t have time to make it, you can absolutely just buy a jar of marinara! I did NOT add groceries to the list for making a batch this week but the recipe is linked if you want to do it! Step 1. Half and seed your squash, wrap each in tin foil, and bake at 400F for 45 min. 2. Meanwhile, heat your marinara on the stove. 3. When squash is soft, remove from oven and unwrap the squash. Arrange each in a baking dish, fill with marinara, top with one slice of mozzarella, and put in the oven until cheese is browned and bubbly. WATCH carefully so you don’t burn it! Enjoy!!

TUESDAY - Chicken Salad Sammies served on bread or over romaine lettuce - served with raw veggies and dip. This one from Spend with Pennies is easy. you can cook your chicken in the instant pot or poach it in a pot on the stove top - then put it in your Kitchen Aid stand mixer (with the cookie paddle) on low. It shreds the chicken beautifully!

WEDNESDAY - Shredded Beef Fajitas from Supper Studio. This is a super easy slowcooker recipe that makes the house smell delicious! Click here to order! This is the last week for January menu that was full of customer’s favourites.

THURSDAY - Salmon with Roasted Broccoli. Hands down, the easiest salmon recipe that my whole family loves! Because we are buying a bag of broccoli this week, lets use it up too. Drizzle olive oil, salt and pepper on broccoli and Bake on parchment at 400F for 20 min. Or you can make that arugula salad that’s on the link to the salmon. All very delicious!

FRIDAY - fridge, leftovers - whatever you wanna call them. Just eat ‘em so we don’t waste the delicious food.

SATURDAY - Chicken Stroganoff from Supper Studio.

SUNDAY - Carrot Soup with buns. This one NEVER disappoints.

Groceries: (check your fridge and pantry for these things before you go shopping!)

  • 3 acorn squash

  • 1 head romaine lettuce

  • 1 coloured pepper

  • 2 heads (or one big bag) broccoli florets

  • bunch of celery

  • bunch of green onion

  • 1 white onion

  • 2 russet potatoes

  • 5 lb bag carrots

  • 1 jar marinara

  • 2 cups chicken broth (buy OXO powder, or a tetra pack of broth)

  • 1 lb chicken breasts, skinless/boneless

  • 2 lbs salmon

  • small block mozzarella cheese

  • small block cheddar cheese

  • veggie dip

  • 1.5 cups milk

  • 1 loaf of bread

  • 1 dozen dinner rolls (freeze these for Sunday)

    Pantry Items (check if you have these things already - if you dont… add them to your list)

  • moyo

  • dijon mustard

  • salt and pepper

  • bay leaf

  • thyme

  • worcestershire sauce

  • sugar

Lori Nikkel