Meal Plan: Fall 2013 Week 2

Rainbow Delicious Grocery Shopping List Fall 2013 Week 2

Apple Leek GratinApple, Leek and Butternut Squash Gratin from Martha Stewart

Prep Time: 15 minutes  Cook Time: 1 hour 10 minutes Total Time:  1 hour 25 minutes

Ingredients: Olive Oil, Leeks, Salt & Pepper, Dry Sherry, Sage, Butternut Squash, Apples (Gala, Cortland, Baldwin or Macoun), Parmesan Cheese.

This was so yummy! I made this for extended family with dinner as a side and everyone loved it! ( I could probably enjoy it as a main dish as well). It tasted like Thanksgiving to me and I think I will definitely be making this for Thanksgiving again.  It was a really simple recipe to put together, you basically just saute the leeks, layer the ingredients and pop it into the oven for a 45 minutes, then another 10 with the cheese.

Butternut Squash PastaTagliatelle with Brown Butter and Butternut Squash from Honest Cooking

Prep Time: 20 minutes  Cook Time: 1 hour 30 minutes Total Time:  1 hour 50 minutes

Ingredients: Tagliatelle (or Pappardelle) Pasta, Butternut Squash, Shallots, Olive Oil, Cream, Sage, Unsalted Butter, Salt & Pepper, Crumbed Gorgonzola.

I also made this for extended family and everyone enjoyed it a lot! I put the Gorgonzola on the side in a dish for the fancy cheese haters in the family.  I ended up adding a little extra cream and also some pasta water to the sauce to get it to the consistency I wanted. I also used Pappardelle pasta instead of Tagliatelle but I think any pasta would be fine.

Tortilla Sweet Potato SoupSweet Potato Tortilla Soup from Camille Styles

Prep Time: 10 minutes  Cook Time: 50 minutes Total Time:  1 hour

Ingredients: Allspice, Cumin, Peppercorns, Onion, Garlic, Chipotle Chili in Adobo Sauce, Chicken or Vegetable Broth, Cooked Chicken (optional), Sweet Potato, Corn Tortillas, Olive Oil, Black Beans, Corn, Avocados, Lime, Cilantro, Cheddar.

We LOVED this soup! It was really filling and had a little bit of a kick to it.  We dressed ours up with avocados, lime, cilantro, and cheese and I think it would also be great with some sour cream or plain Greek yogurt. I didn’t add chicken to mine and I used ground allspice, cumin and peppercorns instead of whole as suggested in the recipe and I thought it still turned out great.

Spicy-Kale-Lasagna-Rainbow-Delicious-Meal-PlanSpicy Kale Lasagna from Annie’s Eats

Prep Time: 20 minutes  Cook Time: 1 hour 5 minutes Total Time:  1 hour 25 minutes

Ingredients: Kale, Olive Oil, Garlic, Red Pepper Flakes, Crushed Tomatoes, Salt, Lemon Juice, Cottage Cheese, Parmesan, Mozzarella, Pepper, No-Boil Lasagna Noodles.

This amazingly delicious kale lasagna was featured in our Fall 2012 Week 2 meal Plan. This dish is a family favorite.  It is really filling and holds up great as leftovers. I think I always end up adding just a little extra cheese and sometimes I lessen the amount of crushed red peppers since my daughter Adelaide doesn’t like too much spice. It is a great make-ahead recipe too, and is probably a great freezer recipe although I’ve never tried freezing it myself.

Honey Roasted veggie Pasta BakeHoney Roatsed Vegetable + Smoked Gouda Baked Penne from How Sweet Eats

Prep Time: 10 minutes  Cook Time: 50 minutes Total Time:  1 hour

Ingredients: Red Bell Pepper, Green Bell Peppers, Sweet Potato (or Butternut Squash), Broccoli, Red Onion, Brussels Sprouts, Sliced Mushrooms, Garlic, Olive Oil, Honey, Salt, Pepper, Whole Wheat Penne, Diced Tomatoes, Smoked Gouda (or Fontina) Cheese.

All of my family loved this pasta bake, it was so good! I don’t know where my sweet potato disappeared to so I used butternut squash in place of that and I also used Fontina instead of smoked Gouda. Even those in my extended family who don’t normally like bell peppers still enjoyed this dish because the honey roasting made all the vegetables taste amazing.  I will definitely be making this dish again.


Rainbow Delicious Grocery Shopping List Fall 2013 Week 2

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  1. This lasagna is the greatest. I tripled the kale and used Trader Joe’s tomato marinara sauce and it was delicious.


  1. […] Apple, leek and butternut squash gratin is an amazing dish that you could eat all Fall long.{Featured in Fall 2013 Week 2 Meal Plan} […]

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