Meal Plan: Fall 2013 Week 3

Rainbow Delicious Grocery Shopping List Fall 2013 Week 3

Crockpot-Brown-Butter-Marinara-Sauce-5Crockpot Brown Butter Marinara with Spaghetti from Half Baked Harvest

Prep Time: 10 minutes  Cook Time: 8 hours Total Time:  8 hours 10 minutes

Ingredients: Marzano canned tomatoes, sun-dried tomatoes, sweet onion, garlic, pickled jalapenos (optional), dried basil, dried parsley, oregano, thyme, crushed red pepper, pepper, salt, butter, parmesan cheese, fresh basil.

I loved how easy this recipe was and that it made our house smell amazing.  We all liked this marinara although Rick said, “it feels wrong to be eating this spaghetti without meat in it.” I couldn’t help myself and I added a little bit of cream onto my plate of spaghetti and mixed it in with the sauce and it took the dish from good to seriously delicious.  We topped ours with tons of fresh basil and parmesan, and we left out the jalapenos.

butternuts squash pear soupRoasted Squash and Pear Soup from Verses in my Kitchen

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

Ingredients: butternut squash, olive oil, garlic, leeks, sage, pears, nutmeg, chicken or vegetable stock, chili pepper flakes, breadcrumbs, bacon.

This soup was unique, pretty easy to make and had great flavor.  I didn’t use bacon (I was just being lazy, next time I probably will), and left out the chili pepper flakes as well. I also added a little bit of cream at the end (I can’t help myself!)

butternut-squash-and-chickpea-chili-495x617Vegetarian Chili with Butternut Squash and Chickpeas from Honest Cooking

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

Ingredients: olive oil, yellow onion, celery, butternut squash, garlic, chili powder, cumin, salt, red pepper, cinnamon turmeric, chicken or vegetable, diced tomatoes, chickpeas.

This chili had really unique Fall flavors and we all really enjoyed it. We topped ours with tons of avocado, cilantro, sour cream and a little cheese.  I received a lot of heirloom tomatoes in my CSA this week so instead of using diced tomatoes I just boiled the tomatoes for one minutes, peeled them after they cooled and diced them while saving their juices.  It turned out great!

broccoli pastaSpaghetti with Broccoli Cream Pesto from Smitten Kitchen

Prep Time: 10 minutes  Cook Time: 20 minutes Total Time:  30 minutes

Ingredients: broccoli, spaghetti, unsalted butter, olive oil, onion, garlic, salt, black pepper, heavy cream, grated parmesan.

This recipe was originally featured in the Fall 2012 week 3 meal plan and it is pretty delicious, easy and kid-friendly.  My kids love the green coloring and I love that they are enjoying broccoli while they eat it.  I doubled the recipe in the shopping list.

Eggplant-Penne-Diethood-Recipe,jpegBaked Eggplant Penne Pasta from Diethood

Prep Time: 15 minutes  Cook Time: 45 minutes Total Time:  1 hour

Ingredients: penne pasta, butter, olive oil, garlic, eggplants, salt and pepper, diced tomatoes, ricotta cheese, mozzarella cheese, basil.

I received eggplant in my CSA so I was excited to come across this delicious recipe and try it out; it did not disappoint! I roasted my eggplants because mine never turn out well when I cook them on the stove.  I used full fat ricotta (I almost always use full fat dairy products) and topped it with tons of fresh basil.


Rainbow Delicious Grocery Shopping List

Fall 2013 Week 3


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