WEDNESDAY – Falafel Bowls — I am going to combine some cauliflower rice, frozen falafel (from Trader Joe’s), vegetables (radishes, cucumbers, tomatoes, spinach, roasted sweet potatoes, etc.), and tahini sauce to make this dish. This is something new for us this week, and I am really looking forward to seeing how this turns out!
THURSDAY – Chicken wraps served with roasted cauliflower — This is an easy meal to throw together for a busy weeknight dinner! To roast cauliflower, coat cauliflower with a little olive oil and season with sea salt, and pepper (or your favorite seasonings). Bake at 450° for 25 min.
WEDNESDAY – Broccoli Cheddar Chicken Pasta — Adding in extra vegetables is a great way to make this recipe go further. I love adding in zucchini and yellow squash.
THURSDAY – Trader Joe’s Cilantro Chicken Wantons served with rice and sautéed vegetables — This is one of my favorite quick meals! There is a recipe on the back of the bag of Cilantro Chicken Wantons for a dipping sauce or substitute for your favorite teriyaki sauce.
FRIDAY – Slow Cooker Chicken Gyros — This recipe is very versatile. Instead of serving on a pita you could turn this into a rice bowl or salad!
Need some help coming up with dinner ideas for your week? Take some inspiration from my menu for the week.
MONDAY – Pulled Pork served with asparagus — We like to eat the pulled pork on slider buns from Trader Joes.
TUESDAY – Potato Soup — This is one of my favorite soup recipes! I like to use diced ham in place of the bacon (I just don’t like dealing with the mess of cooking bacon).
WEDNESDAY – Oven Chicken Fajitas served with broccoli — I like to make my own fajita seasoning using this recipe. I sprinkle 1-2 tbsp over the chicken, peppers, and onion in place of an individual store-bought seasoning packet.
FRIDAY – Slow Cooker Meatball Subs served with green beans and sweet potatoes — This recipe is so simple: pour about 1/3 of a jar of your favorite marinara sauce into the bottom of the slow cooker, place desired amount of frozen meatballs (I personally like to use Trader Joe’s frozen turkey meatballs) on top of sauce, and pour the rest of the jar of marinara sauce on top of meatballs. Cook on low for 6-8 hours and ENJOY!
This week I am teaming up with my sweet friend Emily of Everyday Emily to bring you not one but TWO menus for this week! Emily and I met in college and quickly became friends. She is a southern fashion, beauty and lifestyle blogger based in Greenville, SC, and her enthusiasm to share her love of fashion and beauty is contagious! I love reading her blog because she inspires me to try new things! I know you will love her blog as much as I do, so be sure to check out her Menu Monday post to get even more meal inspiration for your week.
MONDAY – Trader Joe’s Cilantro Chicken Wantons served with cauliflower rice and sautéed veggies — Some of my favorite veggies to make with this meal are edamame, zucchini, yellow squash, red pepper, and spinach.
TUESDAY – Potato Soup served with a salad and bread — This recipe is so good and comes together quickly! I like to use diced ham in place of the bacon.
WEDNESDAY – Meatball Subs served with steamed broccoli and sweet potatoes — If you are short on time in the evenings, make these in the crockpot! Pour 1/3 of the jar of marinara sauce in the bottom of your crockpot, place desired amount of frozen meatballs on top of the sauce, and pour the rest of the jar of marinara sauce on top. Cook on low for 6-8 hours.
THURSDAY – Roasted Chicken and Vegetables served over rice (or pasta) — Time Saving Tip: Taking the time to chop up the vegetables and chicken the night before will help this meal come together even faster! All you have to do is preheat the oven, place chicken, vegetables, and seasoning on your baking sheet, and cook!
Feeling uninspired to come up with dinner ideas for your week? Believe me, I have been there! I hope my menu can give you some inspiration and eliminate some stress from your week.
MONDAY – Banh Mi Flatbread served with asparagus — **New recipe for us this week! I am planning on changing this recipe up a bit. I am going to use this recipe for inspiration as well (I am planning on using chicken instead of meatballs and adding radishes). I am also planning on swapping out the mayonnaise for Greek yogurt or avocado. Can’t wait to report back and let you know how this tastes!
TUESDAY – Sloppy Joes served with green beans and Trader Joe’s frozen mashed sweet potatoes — The last time I made this recipe, I followed the instructions for cooking it in the crockpot, and it turned out great!
WEDNESDAY – Broccoli Cheddar Chicken — The last few times I have made this recipe, I have been adding in zucchini and yellow squash in addition to the broccoli. The extra veggies help fill you up faster!
WEDNESDAY – Avocado Black Bean Quesadillas served with roasted cauliflower — You can season your roasted cauliflower with taco/fajita seasoning to add even more flavor!
THURSDAY – Potato Soup served with a salad — This is another favorite soup recipe of mine! I swap out the bacon for diced ham when I make this recipe.
FRIDAY – Pulled Pork [after clicking on the link, scroll down to number 4 to find the recipe for pulled pork] served with mashed sweet potatoes and green beans — The frozen mashed sweet potatoes are back at Trader Joe’s! I am planning on enjoying these as much as I can all season long.
Fall has arrived here in NYC! As much as I love the warmer weather, I am excited to start making my favorite soup and chili recipes again.
MONDAY – Oven Chicken Fajitas — This meal is so versatile and can be adapted to fit each person’s preference. Serve in a corn or flour tortilla, over rice, or on top of a big bowl of greens!
TUESDAY – Slow Cooker Asian Turkey Meatballs served with rice and sautéed veggies — Subbing cauliflower rice for jasmine or brown rice is a great way to sneak in some extra veggies!
WEDNESDAY – Chili served with Trader Joe’s corn chips and a salad — I always make my Aunt Anita’s chili recipe. I love that it incorporates a little pumpkin, because who doesn’t love adding in extra pumpkin this time of year?!
1 lb ground beef or turkey
1 14.5 oz. can diced tomatoes
1 15 oz. can kidney beans, drained and rinsed
1 8 oz. can pumpkin
1 green pepper, diced
1 small onion, diced
2 t. chili powder
2 t. honey
Dash of cayenne pepper (optional)
1/2 t. salt
Brown ground beef in a large pot over medium heat, stirring to crumble; drain. Stir in remaining ingredients; reduce heat to low. Simmer covered for one to two hours, adding water as necessary. Can also be combined in a crockpot and cooked on low for 6-8 hours.
THURSDAY – Frozen Pizza served with roasted cauliflower
FRIDAY – Slow Cooker Chicken Gyros — Serve this in a pita or over rice and add your favorite toppings (cucumber, tomato, lettuce, red onion, etc.).
What are your favorite fall recipes? Comment below and share them with me!
FRIDAY – Breakfast for dinner — Scrambled eggs served with bacon and avocado toast. I love adding veggies to our scrambled eggs; some of my favorites to add are diced bell peppers, spinach, and green onion.
THURSDAY – Tuscan Garlic Chicken served with asparagus — **NEW recipe for us this week! Check out the notes in the blog post for a list of great options of what to pair this chicken with.
FRIDAY – Sloppy Joe’s served with green beans — If you have been following along for any length of time, you know that I love my manwich sauce. However, I decided to give this recipe a try this time. I am planning on cooking these in the crockpot and will use ground beef instead of ground turkey (I prefer ground beef when I make sloppy joe’s).