I don’t know about you, but once Halloween is over, I start feeling like the holiday season is just around the corner. What does that have to do with a fall weekly meal plan? Just bear with me for a second.
Now, whether you are a “It’s November 1st, let the Christmas celebrations begin” or a “No! It’s too early!!!” kind of a person, I can tell you this much. Now is the time to at least begin doing some planning and preparing for the holidays if you want to reduce the stress and have an organized, simplified, joyous celebration.
When it comes to meal planning, that means that I start making extra meals and squirreling them away in the freezer for when they’re needed most. One of my favorite ways to do this is simply to take any of my freezer friendly recipes and when I’m preparing one for dinner, I double it.
Easy peasy! All you need to do is make sure that you have plenty of freezer containers on hand and you’re ready to get started. Believe me, on one of those days when you have to grab dinner quickly in between running holiday errands and attending the school play, you’ll be grateful that you planned ahead.
WEEKLY MEAL PLAN
YOUR GUIDE TO THE MEALS IN MY MENU PLANS:
FF = FREEZER FRIENDLY
SC = SLOW COOKER
MF = MEAT FREE
PLO = PLANNED LEFTOVERS
MA – MAKE AHEAD
BBQ – GRILLED FOOD
I’m also planning extra simple meals on Saturdays and Sundays so that we truly can take a Sabbath and spend some time focusing on family and fun!
This Week’s Meals
BIG double batch of my Mom’s chili recipe (FF) (which can be made healthier and zero points on the Weight Watchers Freestyle plan with a simple substitution!), corn bread (FF)
Note: The busy holiday season is coming so half of the chili is going into the freezer in individual portions. This is really great for taking out for lunches or for nights when we’re on our own for dinner. Or we can take out several containers if we’re all eating together. This chili is such an economical recipe because we get 2 meals out of it (stretching the second meal a bit with some spaghetti noodles) plus have a little bit left for 1-2 lunch servings.
Ritzy chicken, oven sweet potato fries, roasted Brussels sprouts, steamed cauliflower
Leftover chili (PLO) served over spaghetti noodles, steamed green beans, roasted butternut squash
Irish farmhouse chicken stew/casserole (SC) (with potatoes and carrots and peas in it), dinner rolls
Note: Cut up extra carrots to have on hand for snacks and for Saturday’s dinner.
Meat free Friday: Neapolitan layered pasta bake (FF) (MF) – making a double batch so half can go in freezer, garlic bread (using up leftover rolls we had in the freezer from last week’s Sloppy Goblins), Caesar salad
Super simple supper: Bacon wrapped chicken, roast potatoes, steamed broccoli, roasted carrots
Applesauce meatloaf (FF) (double batch – half for freezer), egg noodles, Edamame corn black bean succotash
Looking for some super quick and easy meals? Check out these delicious 15 minute main dish recipes.
Save time and effort with 20 Easy Meals Using Rotisserie Chicken
You can find more of my menu plans here.