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Meal Plan // October 20, 2021

meal plans Oct 18, 2021
Meal Plan - October 20, 2021

I'm super excited about this week's Batch Cooking Club menu and plan. It includes some fan favorites as well as a couple of new recipes. I focused this week's menu around the bounty of seasonal Fall produce. The majority of the meals are centered around the sauces, dressings and spreads in the prep plan, making dinner prep extra quick and easy this week because most of the meal components will be done and ready to go when it's time cook during the week. 

 

Get a sneak peek at the recipes and prep plan below before they drop in our membership library on Wednesday. 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!

 

 

Plan Preview

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:

 

Fall Hummus Pizza 

 
Chipotle Corn Chowder

 
Loaded Vegan Fall Cobb Salad

 
Sheet Pan Sun-dried Tomato Pesto Quinoa Bowls

 

The Loaded Vegan Fall Cobb Salad is not your ordinary cobb salad, nor is it your average dinner salad! It's hearty and full of tons of ingredients that will fully satiate you and your family. Also new this week are the Sheet Pan Sun-dried Tomato Pesto Quinoa Bowls. If you're as obsessed with sheet pan meals as I am, you're going to love this incredibly tasty meal that gets it all done in one pan.

 

Our Fall Hummus Pizza is one of my favorites this time of year and it uses our Butternut Squash Hummus that will become your go-to hummus of the season. Rounding out the menu this week is our Chipotle Corn Chowder

 

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 each night. 

 

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:

 

Butternut Squash Hummus: This creamy spread is the base for the Fall Pizza, but it yields plenty of leftovers for the week to snack on with your favorite vegetables or layer into a sandwich. Get the recipe here.

 

Chipotle Corn Chowder: This done for you meal is ready to go so all you have to do is reheat it during the week. Plug this into a weeknight when you've got little time or energy to get dinner on the table. It also makes tasty leftovers for lunch the next day.

 

Creamy Ranch DressingThis is one of our signature dressings and we're drizzling it on the Loaded Vegan Fall Cobb Salad. Do yourself a favor and make a double batch for salads all week. Get the recipe here.

 

Roasted Rosemary Chickpeas: These savory chickpeas add crunch and extra flavor to the Fall Hummus Pizza as well as the Sheet Pan Sun-dried Tomato Pesto Quinoa Bowls. You could also double the recipe so you have extra for snacking on throughout the week as an alternative to a nut snack. 

 

Sun-dried Tomato Pesto: We're using this pesto as a sauce for our Sheet Pan Quinoa Bowls. You can play with the consistency of this pesto to create more of a sauce or keep it thick and use it to spread on crackers. The yield will vary depending on how much liquid you add.  

 

We've also added batches of roasted butternut squash, farro and quinoa to speed up dinner prep of the  Loaded Vegan Fall Cobb Salad and Sheet Pan Sun-dried Tomato Pesto Quinoa Bowls during the week.  

 

All of the recipes drop Wednesday morning. Not a member? Try us for $1 here.

 

Wishing you a delicious week!

 

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