Meal Plan: Fall Week 13

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Rainbow Delicious Meal Plan Shopping List Week 13

Vegetable Enchiladas from Martha Stewart

Prep Time: 30 mins  Cook Time:  25 minutes  Total Time:  55 minutes

Ingredients: Olive Oil, Ground Cumin, Flour, Tomato Paste, Vegetable Broth, Pepper Jack Cheese, Black Beans, Spinach, Corn, Scallions, Corn Tortillas.

Side Dish Suggestion: Mexican Style Rice

My whole family likes these enchiladas and I have made them multiple times.  I always have extra which is great for leftovers, and I’ve even frozen a whole pan before to save for later (although the sauce was a little off when I eventually cooked it, still okay, but not as good as normal).  If you like lots of sauce on your enchiladas I would recommend doubling the sauce portion (although I have not doubled amounts in the shopping list).  Sometimes I use Monterey Jack cheese instead of Pepper Jack cheese because my kids aren’t into spice…. they taste amazing either way.

Butternut Squash Macaroni and Cheese from Laura’s Sweet Spot

Prep Time: 10 mins  Cook Time:  15 minutes  Total Time:  25 minutes

Ingredients: Ziti Macaroni Noodles, Extra Virgin Olive Oil, Onion, Garlic, Thyme, Butter Flour, Chicken (or Vegetable) Stock, Whole Milk, Nutmeg, Butternut Squash, Hot Sauce, Parmigiano-Reggiano, Extra Sharp Yellow Cheddar, Parsley, Sweet Paprika.

Side Dish Suggestion: Sliced Apples, Rustic Bread with Butter.

Wow, this was super delicious.  I mean, you really can’t go wrong with any kind of macaroni in my book, but this was particularly flavorful.  We shared this with some friends we had over for dinner and everyone liked it, including the kids.  I used vegetable stock instead of chicken stock and I chose to omit the paprika and hot sauce (for the kids).  I like that this recipe calls for stock which keeps it from getting too thick.

Simple Lemon Pasta from With Style & Grace

Prep Time: 5 mins  Cook Time:  10 minutes  Total Time:  15 minutes

Ingredients: Spaghetti, Garlic, Olive Oil, Butter, Italian Parsley, Lemon Zest, Lemon Juice, Parmesan Cheese.

Side Dish Suggestion: Roasted Brussels Sprouts, Rustic Bread with Butter.

Simple pasta dishes are the best.  My kids loved this recipe and so did I (I think Rick would have loved it too but he worked late the night we had it). The recipe calls for gluten-free spaghetti but I just used regular whole wheat spaghetti noodles because that’s what I had in my pantry.

Spinach Quiche from Smitten Kitchen

Prep Time: 10 mins  Cook Time:  25 minutes  Total Time:  35 minutes

Ingredients: Cream Cheese, Half & Half (or Milk), Eggs, Spinach, Cheddar (or Gruyere), Parmesan, Green Onions, Pie Crust.

Side Dish Suggestion: Assorted Fruit {Pomegranate, Pear & Orange)

Cream cheese grosses me out sometimes but I went ahead and used some in this quiche anyways and it was super good!  I used fresh spinach instead of frozen and gruyere instead of cheddar.  Maverick threw his on the ground and grunted but Adelaide kept wanting extra helpings. I will be making this again for sure.

Harvest Apple Salad with Pomegranate from Yummy Mummy Kitchen 

Prep Time: 15 mins  Total Time:  15 minutes

Ingredients: Apple, Pomegranate Seeds, Avocado, Crumbled Blue Cheese, Apple Cider Vinegar.

I normally only post recipes that I have personally tried myself but to be honest I haven’t squeezed in these adorable apple salads just yet. I still wanted to share them with you and I’m certain I will make them soon and love them.  If you end up trying this before I do please let me know how it went! I quadrupled the ingredients quantities in the shopping list which will allow you to make four of these cuties.


Rainbow Delicious Meal Plan Shopping List Week 13


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  1. Just finished making and eating the butternut squash mac and cheese. YUM!!!! I made our with whole wheat Penne pasta. I also used 1% milk instead of whole because thats what we drink here…. Also used a fresh squash because I couldn’r find the frozen anywhere. But we loved it. Dakota kept on saying mmm mmm good mommy. So this is for sure a keeper if you have kids I can almost promise they will love it 🙂 rad had two helpings as well!! Thanks for sharing this AMAZING RECIPE!!

    • Ruthie, I’m so glad you loved it… my kids were huge fans of that recipe too. And it’s awesome that you can just use whatever type of milk, cheese or squash you have on hand and it will still turn out amazing, I love recipes like that 🙂 Thanks for your feedback!

  2. Hi Emily! I’ve enjoyed exploring your website, so fun! (Heard about it from your dad’s fb :-)) I haven’t jumped into your weekly meal plan organization yet because I’m still easing back into cooking after having a baby but I love the recipes you post–every single one looks delicious. I made the spinach quiche you have here, I doubled it to freeze one but they both disappeared. I’ll be back for sure!

    • Thanks Maren! I have the same problem when I cook to freeze— we always end up eating it all instead! Congratulations on your new baby 🙂

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