Meal Plan: Fall 2015 Faves

Every Monday I post a colorful, veggie-filled weekly meal plan with a free printable color-coded grocery shopping as part of my Meal Plan Monday Series. Each recipe is inspired by a color of the rainbow, encouraging you to eat the unique nutrients available from a colorful menu. I’ve been doing this since 2012 and I enjoy sharing tried and true recipes with you!

This week’s meal plan is a compilation of five favorite recipes from Fall 2015. It includes two delicious, colorful salads, a comforting lasagna, a hearty stew and an amazingly rich yet simple fettuccine. If you missed trying them the first time around, now is your chance! Click here for the grocery list and have a wonderful week!

This week’s vegetarian meal plan & free grocery shopping list | Rainbow Delicious Fall Faves 2015

persimmon pear pomegranate avocado salad + 4 other healthy and delicious recipe ideas in this week’s Fall meal plan | Rainbow Delicious

Persimmon, Pear, Pomegranate and Avocado Salad

Featured last week in Fall 2015 Week 12

Prep Time: 10 minutes Total Time: 10 minutes

Ingredients: pomegranate, avocado, pear, fuyu persimmon, walnuts, baby greens, feta, white balsamic, olive oil, salt and pepper, dijon, tangerines.

This salad has a lot of flavors going on but they work together to make a beautiful Fall salad that leaves you wanting more. Fresh squeezed tangerine juice gives the dressing a sweet little zing and if you haven’t tried persimmons yet this is a must-try!

pumpkin pasta + 4 other healthy and delicious recipe ideas in this week’s Fall meal plan | Rainbow Delicious

Pumpkin Fettuccine from Camille Styles

Featured in Fall 2015 Week 5 {Orange Week}

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

Ingredients: olive oil, butter, garlic, heavy cream, pumpkin puree herbs de Provence (or Italian seasoning), salt and pepper, fettuccine, parmesan, fresh sage.

I make this incredibly flavorful and creamy pasta every year and the I love that it only takes about twenty minutes total and the whole family loves it. Because it is very rich it is great with veggies or a side salad to balance it out.

lasanga with roasted kabocha squash+ 4 other healthy and delicious recipe ideas in this week’s Fall meal plan | Rainbow Delicious

Lasagna with Roasted Kabocha Squash from The New York Times

Featured in Fall 2015 Week 4

Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes

Ingredients: kabocha squash, olive oil, shallot or onion, flour, milk, ground pepper, nutmeg, sage, no-boil lasagna noodles, parmesan.

Trying out lasagna recipes is pretty much one of my favorite things to do so I had to try this unique lasagna with kabocha when I spotted it. The squash was easy to prepare since you roast it in the skin and then take the skin off after when it is pretty easy to do so. The roasted squash is layered with noodles and a sage bechamel making a simple but very flavorful dish that our whole family enjoyed. The bechamel sauce barely is enough for the lasagna so I recommend using very thing layers so you have enough to cover the noodles on top at the end.

white chard stew + 4 other healthy and delicious recipe ideas in this week’s Fall meal plan | Rainbow Delicious

White Chard Stew from 101 Cookbooks

Featured in Fall 2015 Week 7

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

Ingredients: olive oil, celery, garlic, new potatoes, carrots, onion, chopped tomatoes, red pepper flakes, swiss chard, cooked white beans, sea salt, parmesan.

For this soup I made a few little changes: I added an extra celery stalk, an extra carrot, and an extra potato. I also used 28 oz can crushed tomatoes instead of the 2 cups chopped tomatoes. I used a combination of baby kale, chard and spinach, I left out the bread and added a little extra white beans in pureed form. I cannot express how amazingly comforting and delicious this soup was! I thought we’d have leftovers but we ate it all in one night (with the help of some extended family).

delicata squash roasted potato salad+ 4 other healthy and delicious recipe ideas in this week’s Fall meal plan | Rainbow Delicious

Delicata Squash Salad with Roasted Potatoes, Feta and Pomegranate from The Year in Food

Featured in Fall 2015 Week 4

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

Ingredients: potatoes, olive oil, delicata squash, minced shallots, freshly squeezed lemon juice, champagne vinegar, dijon, honey, arugula, pomegranate, feta, salt and pepper.

When I went to Disneyland a few weeks ago I had a salad with roasted potatoes in it and I fell in love! Roasted veggies make a salad so filling and add a different texture along with the greens that I like. Delicata squash is awesome because unlike most of the other squashes you can totally leave on the outer skin when eating roasted delicata and it tastes fine! Easy peasy.

Winter 2015 Rainbow Delicious Faves-01

If you make any recipe from Rainbow Delicious meal plans or site or a recipe you recommend for an upcoming meal plan please share on instagram using hashtag #rainbowdelicious & #fall2015faves and tag me @rainbowdelicious, I’d love to see what you are up to in your kitchen!

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