Lots of vibrant colors of fall in this week’s meal plan. I’m a super fan of the Cheesy Baked Pumpkin Pasta this time of year and if you’ve never made my Easy Baked Eggs, give them a go. They’re so simple and a tasty way to enjoy one of nature’s most perfect foods. Enjoy!
Cheesy Baked Pumpkin Pasta with Kale and Bacon
This has all the elements of comfort food that we crave this time of year — pasta, cheese, warmth, deliciousness. It also happens to pack in six cups of vegetables and is so seasonal, now is the time to make it.
Farro and Fig Salad with Arugula and Feta
This farro is proof that you don’t need meat at the center of the plate to call it dinner. Add a simple vegetable on the side to fill out the meal, such as roasted sweet potatoes . If your crew demands more protein on their plate, toss chickpeas with herbs, lemon and olive oiI or pick up a rotisserie chicken.
Turkey Chili-Stuffed Sweet Potatoes
A healthy spin on game-day chili. These stuffed sweet potatoes are full of healthy ingredients and perfect for watching the game or weeknight supper. They’re packed with protein, fiber, vitamin A with no shortage of flavor. Finish with your favorite chili garnishes, from shredded cheese to pickled jalapeños.
Lawang (Afghan Chicken) in Creamy Yogurt Sauce
This recipe comes to me by way of my friend, Humaira, who is from Afghanistan and skilled in the kitchen. You braise chicken legs and thighs on the stove in a generous amount of turmeric, onions, garlic, and coriander, then stir yogurt in at the very end and top with a heap of fresh cilantro. It’s a real keeper.
Fish Sliders with Creamy Caper Sauce
Using store-bought breaded fish fillets is a huge time saver for these fish sliders. Shredded cabbage and a simple creamy caper dressing add great texture and flavor to these.
Maple Coconut Granola
Years of making homemade granola has yielded this recipe…my favorite one yet. It lasts weeks in the pantry and is an excellent goodie to give to loved ones if the mood strikes.
Easy Baked Eggs
These are genuinely easy enough to do for a weekday breakfast, but add some chopped herbs and they’re special enough for brunch. For breakfast, I like to add a side of whole-grain toast to dunk into that tender yolk.
SHOPPING LIST
Cheesy Pumpkin Pasta with Kale and Bacon
4 slices bacon (optional if you prefer a vegetarian versio)
16 ounces penne pasta (use whole-grain and/or gluten-free as desired)
1 bunch kale
One 15-ounce can pumpkin (not pumpkin pie filling)
1 ¾ cup low-fat milk
1 cup low-fat cottage cheese
3 dashes nutmeg
2 ½ cups coarsely grated, lightly packed Gruyere cheese (about 4 ounces)
Farro and Fig Salad with Arugula and Feta
1 cup farro
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons shallot
1 teaspoon Dijon mustard
¼ heaping teaspoon dried turmeric
¾ cup dried figs
2 gently packed cups arugula
1/2 cup crumbled feta cheese (2 ounces)
Lawang (Afghan Chicken) in Yogurt Sauce
1 1/2 cups full-fat Greek yogurt
3 pounds skinless, bone-in chicken legs and/or thighs
4 tablespoons extra-virgin olive oil
1 very large or 2 medium yellow onions
4 cloves garlic
1 tablespoon ground turmeric
1 1/2 teaspoons ground coriander
1 cup roughly chopped fresh cilantro
2 1/2 cups brown or white basmati rice
Chili-Stuffed Sweet Potatoes
6 medium sweet potatoes
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 pound ground turkey
3 cups cooked black or pinto beans (two 15-ounce cans, drained and rinsed)
1 tablespoon ground chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 kosher salt, plus more as needed
One 28-ounce can plum tomatoes
1 cup water
¼ cup finely chopped fresh cilantro
Any favorite garnishes, such as lime wedges, shredded cheese, sour cream, or scallions
Fish Sliders with Creamy Caper Dressing
16 ounces breaded frozen fish fillets
1/3 cup non-fat Greek-style yogurt
2 tablespoons light mayonnaise
2 tablespoon capers
2 teaspoons pickle relish
1 teaspoon ketchup
½ teaspoon Dijon mustard
8 slider buns
1 cup finely shredded cabbage
Pickled jalapeños, if desired
Maple Coconut Granola
3 1/2 cups rolled oats (not quick oats)
1 cup roughly chopped raw nuts (almonds, walnuts, hazelnuts, pecans, cashews)
1/4 cup raw pumpkin (pepitas) or sunflower seeds
3/4 cup unsweetened, shredded coconut
1/2 teaspoon kosher salt (Diamond Crystal is the brand I use)
1/2 cup extra-virgin olive oil
1/2 cup pure maple syrup
3/4 cup dried fruit, such as raisins, dried cranberries, dried cherries, or chopped dried apricots
Easy Baked Eggs
1 tablespoon butter
8 eggs
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