Menu Plan

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Even though all I am craving right at this moment is a huge bowl of potato soup, eh…maybe Corn Chowder and a hefty side of chocolate malt balls (weird, right?!), I am planning for meals that have actual nutritional value of some sort and not for every single whim and desire that seems to fly my way.

If this boy in my belly could have his way, I would be on a very steady diet of all things potatoes. Mainly in the fried fashion. Oye vey.

Here’s what we’re chowing down on this week:

1. Lasagna Stuffed Spaghetti Squash (adapted for Jonah to be dairy-free)

2. Vegan Pesto

3. Turkey Tacos & Salad

4. White Chicken Chili

5. Breakfast for Dinner (Brinner)

 

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Crockpot Butternut & Fig Chicken

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I love this meal for the fall with our family. It’s healthy, comforting, and smells amazing in the house when you walk in after a long day.

Using fresh herbs bring the dish a lively freshness, but feel free to sub with dried herbs if that’s what you have on hand. Simply reduce the amount called for in the recipe.

Don’t be afraid to throw in some of those fresh-picked apples from a great apple-picking day with the family if you’re feeling crazy too…figs and apples?! Ummm…yes, please.

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Ingredients:

  • 1 tbsp. extra virgin olive oil
  • 4 boneless skinless chicken breasts
  • 2 cups butternut squash, diced
  • 2 sweet potatoes, diced
  • 1 red onion, quartered
  • 4 garlic cloves, minced
  • salt, pepper
  • 12 dried dark figs, quartered
  • 1 cup chicken stock
  • 2 tbsp. fresh rosemary, chopped
  • 3 tbsp. fresh sage, chopped
  • 2 tbsp. fresh tarragon, chopped

Method:

1. Brush chicken with olive oil and season chicken with salt and pepper.

2. Add chicken to the crock pot. Top with onion, sweet potatoes, butternut squash, garlic and figs. Add chicken, fresh herbs, and chicken stock.

3. Cook on high for 4-6 hours. Serve warm.

Menu Plan

I’m beginning to think that Risotto is this family’s new best friend. I can make a large quantity of it for cheap and pack it full of vegetables to give a great variance of nutrients to the little people without them even knowing what hit them. The biggest plus is the fact that this is always a meal I can make that we can all eat together as a family if I substitute whatever cheese is called for in the recipe for Nutritional Yeast Flakes.

Wait, you mean I don’t have to make four different meals for four people who all have four different dietary needs and restrictions?!

Why, yes.

Risotto is my manna from heaven.

Oh, and let’s not forget that I was going to buy it for $2.99 a pound at my local health food store when I stumbled upon the clearance cart that had 2 pounds for $1.99. Score. Or so I thought. As I stood in line, I looked at the clearance cart again and saw packed on the bottom a beautiful looking package with 6 ounces more of Organic Arborio rice for the same $1.99.  You can betcha I was digging to the bottom of that cart, while holding my squirmy Jonah who thinks sitting in a shopping cart really is a challenge to dive head first to the ground and see if he can bounce back.

Anything for a good deal.

Here is what the plan looks like for this week:

1. Tomato, Chicken Sausage & Spinach Risotto

2. GF Pizza Bites with Vegan Pesto, Arugula & Goat Cheese

3. GF Baked Black Bean & Turkey Taquitos with Refried Beans & Salad

4. Vegan Pesto & Garlic Wilted Spinach

5. Roasted Acorn Squash & Sweet Potatoes with Salad

 

Snacks:

Homemade Granola Bars

Breakfast Cookies

Fresh Juice