Meal Plan: Fall Week 5

Rainbow Delicious Meal Plan Shopping List Week 5

Mexican Black Bean Quinoa Bowl with Tomatoes & Avocado from Improv Kitchen

Prep Time:  5 minutes Cook Time:  35 minutes Total Time: 40 minutes

(if you have pre-cooked quinoa then cooking time is only 5 minutes, total time is 10 minutes)

Ingredients: Red Quinoa, Black Beans, Diced Green Chiles, Salsa {Verde}, Cumin, Tomatoes, Sharp Cheddar Cheese, Avocado, Lime, {Cilantro}

 I usually like, but do not often love, quinoa dishes. I try to enjoy quinoa because I know it’s healthy. However, I didn’t even have to try with this dish; it had me at green chiles.  Genius.  Rick and I both agree that this is the best quinoa recipe we’ve ever had.  There are lots of fresh flavors going on and it is really filling. It doesn’t actually matter what kind of quinoa you use even though the suggestion is red.  The instructions call for cooked quinoa, if you haven’t cooked it before this tutorial might be helpful.  It also doesn’t matter what type of Salsa you use, although the suggestion is to use Salsa Verde.  We used fresh salsa from our CSA and it turned out great.  We also added Cilantro (our family’s fave herb) .

Roasted Butternut Squash Salad with Maple Balsamic Vinaigrette from Whipped

Prep Time:  15 minutes Cook Time:  20 minutes Total Time: 35 minutes

Ingredients: Butternut Squash, Olive Oil, Maple Syrup, Balsamic Vinegar, Dijon Mustard, Mixed Greens, Baby Romaine, Crumbled Goat Cheese, Raisins {or Cranberries}, Toasted Walnuts.

This salad is surprisingly filling and could be used as a dinner salad or a side salad.  The dressing is yummy and all the flavors go together really nicely.  I’m not really into raisins in my salad so I substituted dried cranberries instead and it was delish.  I think pomegranates might be a nice addition too, what do you think?

French Onion Soup from The Curvy Carrot

 Prep Time:  10 minutes Cook Time:  2.5 hours Total Time: 2 hours 40 minutes

Ingredients: Yellow Onions, Unsalted Butter, Salt, Sugar, Water, Flour, Thyme, Dry White Wine, Baguette, Gruyere {or Swiss} Cheese.

Don’t be scared away by the time it takes to cook this soup.  Even though it takes forever it is really not very labor intensive.  Honestly the hardest part is chopping the onions through tears.  (I think I need to invest in some onion goggles.)  Make this on a day that you are stuck at home doing laundry, or you could even make the soup base late at night and broil it with the baguette and cheese the next evening. I love love love French Onion Soup so to me the cooking time and strong onion scent that still permeates my house was totally worth it.  I used Swiss Cheese instead of Gruyere but I think either one would taste amazing.

Creamy Avocado Pasta from Oh She Glows

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

Ingredients: Pasta, Avocado, Lemon, Garlic, Salt, Basil, Olive Oil, Pasta, Black Pepper, {Cilantro}.

If you like guacamole than you will love this pasta because it is pretty much pasta smothered in guac.  We are lovers of guacamole so this pasta was a big hit in my house and I’ll be making it again when I’m in a pinch. It is so quick and easy. I garnished it with Cilantro which made it feel more legit in my opinion.   The recipe only yields 2 servings so I doubled the amounts of all the ingredients in the shopping list.

Eggplant & Lemongrass Curry from Green Kitchen Stories

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

Ingredients: Extra Virgin Coconut Oil, Garlic, Fresh Ginger, Lemongrass Stalks, Dried Chili Flakes, Turmeric, Mustard Seeds, Eggplant, Apples, Water, Apple Cider Vinegar, Coconut Milk, Brussel Sprouts, Salt, {Black} Rice, {Thai} Basil, Cilantro.

The fact that I enjoyed this dish is a small miracle because in my younger years I hated three of the main components found in this dish: exotic spices, eggplant and brussel sprouts.  Now that “my taste buds have matured” as my Grandfather would say, I thought this dish was surprisingly fantastic, although unusual.  It is definitely different than anything I’ve ever cooked or eaten before but I would highly recommend it to those of you who consider yourself to be adventurous cooks.  The eggplant melts in your mouth, the apples add a nice sweetness, and the lemongrass brings a distinct flavor that grew on me with every bite.  I have never even noticed lemongrass in any market or grocery store before; I actually called my local Sprouts to make sure they had it and they did.  I used this tutorial to figure out how to chop the lemongrass. The recipe calls for black rice but I just used the regular brown rice I had in my pantry.

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  1. Emily – The butter nut squash was delicious! And the best part was I had everything on hand. Thanks for making dinner time a lot less stressful!
    BEST daughter in law ever!!

    • I’m so glad you liked it! And happy that dinner time is becoming a little less stressful for the best mother in law ever!

  2. Amazing recipes this week Em!


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