I’m doing the meal plan this week! I think Meg and I will probably still cook together, but as we start to transition into Meg’s new schedule over the next few weeks, we’ll have to feel out how we split up some of our household tasks – most importantly: the food!
We were busy yesterday between going to the gym, a wedding for some long time friends of ours, and celebrating a birthday for a very close friend. So we didn’t make it to our normal farmer’s market in Greece. This morning we found that there is one farmer’s market on Sunday in Rochester though – the Brighton Farmer’s Market!
So we were still able to get lots of vegetables for our weekly meal plan. I’ll be sad when squash isn’t in season anymore. Spaghetti squash, delicata squash, and all other varieties are so cheap right now and we love using them in all sorts of recipes. This week we also bought a variety of squash that we haven’t cooked with before: the buttercup squash.
Anyway, without any further delay, the real reason you’re probably here is to see our weekly meal plan. Here it is:
Sunday: Chicken Bacon Alfredo – I think we’re going to make this every single week until spaghetti and delicata squash are out of season. This is one of my favorite recipes ever! It is so creamy and delicious. It completely makes you forget that you’re eating paleo. We are making this during a weekend day though, because it does take a while to prepare and make, so it’s not really practical to make on a weeknight.
Monday: Stuffed peppers – This is an easy one to do every week, especially when we can get peppers cheap at the market. We usually do this later in the week to clean out the fridge, but we actually have some veggies from last week that we didn’t use, so we’re moving it up this week so we can try to not let some zucchini go bad that we didn’t use.
Tuesday: Leftovers – Meg is going to pack some hard-boiled eggs and some leftover peppers or chicken bacon alfredo for her very first class after work for her graduate program. I might just make some fried eggs at home and eat them with any leftover veggies we have since Stanley and I will be hanging out by ourselves.
Wednesday: Crockpot chili – It is going to be close to this recipe, but we are going to add in one buttercup squash because someone at the market just told us that she added buttercup squash to her chili last week and it was awesome. We love talking to strangers at the market to get new ideas for recipes!
Thursday: Paleo Pad Thai – We made this last week and it was, no exaggeration, the best thing I ate this last week. It tasted just like a real Thai dish. We modified the dish though, we didn’t use any peas or rice vinegar since they’re not Lurong approved. Also – we have a hard time finding sunflower seed butter without sugar, so we used almond butter in our version. And we had a great idea to enhance the dish too: I love bean sprouts in real pad thai, but since any type of bean is not Lurong approved, we used our new spiral cutter to make cucumber noodles that we put across the top of the dish. That extra crunch and fresh taste from the cucumber was tremendous. We also used shrimp as our meat. As you can tell by my lengthy write-up of this meal – I am VERY excited about this dish!
Friday: Fish and veggies – I’m not sure exactly how we’ll prepare the fish yet, but we’ll probably either do fish packets or some type of pan sear. Then we’ll roast the acorn squash we bought this week and saute some spinach to go with it.
Saturday: Burgers – I’ve been craving a burger lately (even though I ate one yesterday at the wedding – the only Lurong approved food I could find except for the veggie/fruit tray they had out during cocktail hour). So we’ll make burgers (without the bun of course), with lots of good toppings! Probably onion, bacon, guacamole, and tomato. We’ll also roast some more squash to go with it (did I mention we bought a lot of squash??), and we’ll make some sweet potato fries and parsnip fries.
So there you have it! The first of probably many of the meal plans done by me. I hope these helped some of you with some of your ideas for this week! Let us know what some of your favorite go-to fall meals are in the comments.
Anything in a slow cooker is my go to fall meal!
That’s right! We haven’t really used ours too much yet, but I can’t wait for slow cooker season!
I’ve already used mine 4 times in the past 3 weeks… Addicted lol
Yum. Feel free to make extras of um, eveyrthing and stick it in the mail to me. 🙂
I don’t think we’d make any friends at the post office that way. Especially after Friday’s meal.