Meal Plan: Fall 2014 Favorites

I can’t believe Fall came and went so quickly but before we head into Winter officially on Sunday I want to share with you a week of my favorite Fall recipes from 2014.  The butternut squash lasagna with salty whipped cream as a topping was AMAZING, as well as the butternut squash, bacon and leek pappardelle.  I have just loved using butternut squash in recipes this Fall and am sure I’ll be featuring them in winter meal plans too. Two of my favorite salads from this season included a kale Caesar with roasted chickpeas and a delicious pear, pomegranate and cranberry spinach salad. And of course, I had to include a soup because what is more comforting during the cold months than a nice warm bowl of soup with crusty bread? The smoky lentil soup included in this week is particularly hearty and comforting.  I hope you enjoy the last meal plan from Fall, I can’t wait to share the first Winter meal plan with you next week.  Click here for this week’s grocery shopping list. 

Fall Favorites 2014 Menu with free grocery shopping list includes a Smoky Tomato Lentil Soup + Butternut Squash, Bacon and Leek Pappardelle + Butternut Squash Lasagna + Kale Caesar Salad with Garbanzo Croutons + Pear, Pomegranate and Spinach Salad  | Rainbow Delicious

smoky tomato lentil soup with spinach and olives

Smoky Tomato Lentil Soup with Spinach and Olives from Post Punk Kitchen

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

Ingredients: olive oil, yellow onion, garlic, dried thyme, sweet smoked paprika, dried brown (or green) lentils, vegetable broth, salt, black pepper, fire-roasted tomatoes, fresh baby spinach, kalamata olives.

My amazing sister in law Meg who has a baby and toddler of her own made this delicious soup for our family the week of the Fall 2014 Week 2 meal plan.  It is an amazing soup full of flavor, and incredibly hearty.  I especially love the addition of the kalamata olives and think this is a great staple for fall & winter. Thanks Meg!

creamy butternut bacon and leek pappardelle + 4 other delicious recipes in this week’s Fall meal plan | Rainbow Delicious

Creamy Butternut Squash, Bacon and Leek Pappardelle from How Sweet Eats

Prep Time: 10 minutes  Cook Time: 30 minutes (for bacon) Total Time:  40 minutes

Ingredients: bacon, leeks, garlic, butternut squash, pepper, nutmeg, half and half, parmigiano-reggiano cheese, pappardelle pasta.

This pasta is rich and so full of flavor and was featured in the Fall 2014 Week 7 meal plan.  It was like two of my favorite pastas (butternut squash pasta +fettuccine with bacon, goat cheese and leeks) got married and had this dish as their baby.  I will definitely be making this again next time I’m in a bacon-pasta-cream mood, which is a often.

butternut squash lasagna + 4 other delicious recipes in this week’s Fall meal plan | Rainbow Delicious

Butternut Squash Lasagna from Alexandra’s Kitchen

Prep Time: 20 minutes Cook Time:  1 hour 25 minutes Total Time: 1 hour 45 minutes

Ingredients: butternut squash, vegetable oil, milk, rosemary/sage, garlic, unsalted butter, flour, no-boil lasagne pasta, freshly grated parmesan, heavy cream, salt.

This lasagne is incredibly rich and amazingly delicious and was featured in last week’s meal plan. I used just sage instead of rosemary in the sauce and loved the hint of sage in every bite.  This recipe is unique because it is topped with salted whipped cream! This recipe is seriously divine.

Kale Caesar Salad with Crispy Garbanzo Beans + 4 other delicious recipes in this week’s Fall meal plan | Rainbow Delicious

Kale Caesar salad with Crispy Garbanzo Beans Croutons

Prep Time: 10 minutes  Cook Time: 35 minutes Total Time:  45 minutes

Ingredients: caesar dressing, garbanzo beans, olive oil, salt and pepper, lacianto kale, parmesan cheese.

There is a caesar dressing recipe included in the above link but I’m partial to store-bought Kraft brand Caesar dressing… a guilty pleasure of mine. I know that it is a highly processed dressing but I like it so much more than any of the organic, “natural,” or homemade Caesar dressings I have tried so I stick with it. I love this salad so much that I made it three times this last week. I can’t get enough roasted garbanzo beans, they are so good! I think the recipe intends for the garbanzo beans to be crispy, but I cook mine for only about 20 minutes which leaves them soft versus crispy.

pear pomegranate and spinach salad + 4 other delicious recipes in this week’s Fall meal plan | Rainbow Delicious

Pear, Pomegranate and Spinach Salad from Cooking Classy

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

Ingredients: walnuts or pecans, pomegranate arils, feta cheese, dried cranberries, bartlett pears, spinach, apple cider vinegar, olive oil, honey, dijon.

This salad was featured in the Fall 2014 Week 11 meal plan and is simply wonderful.  I used candied pecans and left out the dijon. I will definitely be making this again and again.

Last week:

Fall 2014 Week 12 Meal Plan

Two week’s ago:

Fall 2014 Week 11

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