Meal Plan // October 13, 2021Oct 11, 2021
I can't believe we're into the second week of October! Fall is in full swing and it's got me craving warm, cozy food. For me, that includes savory stuffed squashes, creamy sauces and hearty soups...and it's what is inspiring the menu in this week's Batch Cooking Club plan. Get a sneak peek at the plan (coming Wednesday) and let it inspire your menu. With our done-for-you meal and prep plans, we aim to take the thinking out of dinner. Whether you're a member or not, you can use our plan preview as inspiration for what to plug into your meal plans. Use our free planner to get started on next week's meal plan today!
Our members receive a new meal plan every Wednesday morning so they have time before the weekend to finalize what else they're cooking for the week, grocery shop, and meal prep by Sunday.
Here's a peek at next week's menu:
Creamy Roasted Garlic Gnocchi with Green & Gorgeous Salad
Lemon Paprika Vegetable Steaks with Walnut-Olive Vinaigrette
Roasted Garlic Alfredo Spaghetti Squash
Red Lentil Tortilla Soup
Vegetables, creamy sauces and zesty vinaigrettes are the stars in this week's menu. If you've struggled to get your family to enjoy squash, the Roasted Garlic Alfredo Spaghetti Squash is just the thing to make them sing its praises. Our Creamy Roasted Garlic Gnocchi is also making an appearance this week and we're serving it alongside our brand-new Green & Gorgeous Salad.
For a sophisticated yet simple weeknight meal, we've included Lemon Paprika Vegetable Steaks. We're dressing them with a Walnut-Olive Vinaigrette that gives them a touch of ooh-la-la and lots of YUM!
As the only vegan in the house, I've included suggestions in the plan for all of these recipes to please non vegans so that you can close your "restaurant kitchen" and all eat the same meal.
Making it Happen
In addition to this done-for-you meal plan, we also include a step-by-step prep plan to speed up dinner during the week. If you're following our plan, here's what you can look forward to batch cooking on the weekend:
Oil-free Basil Vinaigrette: This versatile dressing is dressing up our Green & Gorgeous Salad, but we highly recommend making a double batch for drizzling over greens and roasted veggies all week.
Red Lentil Tortilla Soup: This hearty soup is a crowd pleaser and freezes well so make a double batch and store half for a future meal.
Roasted Garlic Cream Sauce: We're making a double batch of this versatile Alfredo-style sauce for stuffing in the spaghetti squash and also changing it up to drench store-bought gnocchi in our Creamy Roasted Garlic Gnocchi.
Walnut-Olive Vinaigrette: Nuts and olives give this simple vinaigrette earthy flavors and chunky texture, making it perfect for drizzling over our vegetable steaks this week.
All of the recipes drop Wednesday morning. Not a member? Try us for $1 here.
Wishing you a delicious week!