Meal Plan: Fall 2015 Week 11

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!

Did you celebrate Thanksgiving last week? How was it? We had a mix of family from my side and Rick’s and I got lucky because even though we hosted I didn’t have to make the turkey, mashed potatoes, gravy, stuffing or rolls. I feel like I’m cheating, I have still never cooked a turkey in my life. Maybe next year I’ll take the plunge, I’m just so intimidated by Thanksgiving for some reason. I did end up making a pumpkin pie, apple crisp, salad, appetizer, and decorated my table like this. My favorite part of Thanksgiving is when we go around the table and say what we are grateful for.  During my turn I said how I am so grateful for my kids; they are so precious and grow so much each day and I just really am enjoying the present moment with them. Older parent always tell me to enjoy each day because children grow up so quickly, and I believe it. Sometimes I just wish time would slow down, but since it doesn’t I’m trying my best to just be grateful for each day. What are you feeling grateful for lately?

This week I have a variety of delicious recipes lined up for you. From quick and easy (rice and beans) to rich and comforting (puff pastry chicken pot pie + shredded beef enchiladas) this meal plan is sure to have at least one recipe that you can enjoy this week. Click here for this week’s grocery shopping list.

Fall 2015 Week 1 Meal Plan & Grocery List Rainbow Delicious

enchiladas with homemade sauce

Shredded Beef Enchiladas with Homemade Red Sauce from That’s Some Good Cookin’

Prep Time: 30 minutes Cook Time: 1 hour + 6 hours in crockpot Total Time: 7 hours 30 minutes

Ingredients: chuck roast, olive oil, beef stock, medium onion, garlic cloves, chipotle chile powder, cumin, tomato puree, chili powder, cumin granulated onion, mexican oregano, garlic powder, flour tortillas, black beans, green chiles, grated sharp cheddar, avocados, sour cream, cilantro, guacamole, tomatoes.

We had a family over for dinner with two teenage boys which is intimidating to me because I know teenagers can eat a lot so I wanted something filling and meaty. These enchiladas definitely fit the bill- they are very savory and filling and meaty to be sure. You pretty much use the fat and juices from the meat in the crockpot to make the enchilada sauce- so yeah, it is pretty dang good.

chicken pot pie

Chicken Pot Pie from Lovely Little Kitchen

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes

Ingredients: butter, onion, celery, carrot, salt, flour, milk, heavy cream, “better than bouillon”, chicken, frozen peas, puff pastry, egg.

I made this once last year and have been craving it lately so I doubled it for a small dinner we hosted with friends. I paired it with the salad below and it was comfort food to the max! Mine did not look as pretty as the original recipe, it looked like a child did it, but it still tasted great so oh well.

roasted cauliflower and lentil tacos with chipotle sauce

Roasted Cauliflower and Lentil Tacos with Chipotle Sauce from Cookie and Kate

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

Ingredients: cauliflower, olive oil, black pepper, olive oil, onion, garlic cloves, tomato paste, cumin, chili powder, lentils, vegetable broth, mayo, lime juice, adobo sauce corn tortillas, cilantro.

My sister Jessica cooked these up and we all loved the flavor. I’m kind of in love with anything that has roasted cauliflower in it lately! These went fast, you may consider doubling them.

goat cheese, pear and pecan salad

Goat Cheese, Pecan and Pear Salad from Two Healthy Kitchens

Prep Time: 10 minutes Total Time: 10 minutes

Ingredients: mixed greens, pear, glazed pecans, dried cherries (or cranberries), goat cheese, balsamic vinegar, pure maple syrup, olive oil, dijon mustard, salt.

I’ve made this salad multiple times recently and it never disappoints. I use dried cranberries instead of dried cherries.

Mexican rice and beans

Mexican Rice and Beans from Simple Green Moms

Prep Time: 10 minutes Cooke Time: 15 minutes Total Time: 25 minutes

Ingredients: cooked rice, pinto beans, salsa, olive oil, cumin, paprika, garlic, chili powder, sea salt and black pepper.

This is a super quick weeknight meal to throw together, or it also works great as a side (like with the enchiladas). It is simple but still tastes great and is filling.

Fall 2015 Week 11 Grocery List-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 & #fall2015week11 and tag me @rainbowdelicious, I’d love to see what you are up to in your kitchen!

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  1. What a seriously delicious week you’ve got planned! Hope you set one more place at the table … ’cause I’m on my way over! 🙂 I love how you plan out a whole week of great meals to share with your readers and even include a handy grocery list – that’s so helpful! I’m definitely pinning this wonderful post to share with my readers, too! And, I’m so thrilled you’re making our salad – it’s crazy-delicious and has become one of the more popular recipes on our site lately! Really excited for you to try it!

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