Happy Halloween! I like Halloween. Probably because candy is delicious. I was always the kid who would come home and dive right in, running out of candy approximately 3 days later. My brother would organize his, have a piece, forget about it, and still have some up until Easter. I can not condone behavior like that. Anyway, instead of dressing up and partying this year, I’m going to the dentist. I’m actually really excited; I love the dentist. And I made sure to buy candy to hand out that while name brand, does nothing for me, as to not be tempted by it.

Monday: Vegan Butternut Squash Mac N Cheese– This meal will come together quickly, so you can get homework done, costumes on, and get out of the door by twilight. To save even more time, use a can of butternut squash puree instead of making your own. For gluten free, be sure to use gluten free pasta, and replace the flour with cornstarch. I skip the breadcrumb topping all together, because I don’t like the crunch on mac n cheese.

Tuesday: Chopped Enchilada Skillet– Gluten free, can easily be made vegetarian by doubling the beans, can be dairy free if you use dairy free cheese (Trader Joe’s Almond Milk shredded cheese is really good…and my husband thought he was eating cow mucus- I mean ‘milk’ cheese). Now, I’m actually a grandma, so I make my own enchilada sauce, because store bought tends to have some ingredients that I stay away from. Here’s the recipe I use…it makes a LOT, so I freeze what I don’t use.

  • 1/4 cup chili powder
  • 2 cups broth (any will do….use bone broth for added protein)
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh or dried chives (or leave this out…you’ll more than likely have onions in whatever meal you’ll be using this for)
  • 1/2 teaspoon salt
  • No need to cook this…just stir/blend it and think, “Does Martha effing Stewart even make her own enchilada sauce?!”

Wednesday: Kale Quinoa Stuffed Sweet Potatoes- I could eat this every day. This is complete to me, but serve with roasted chicken (I’ve been buying a rotisserie chicken every week for my husband) or white fish for added protein. You can easily double this recipe, and have a quick lunch all ready. Here’s the link to the sauce this is served with: Out of This World Tahini Herb Sauce.

Thursday: Autumn Cobb Salad with Smoky Pumpkin Dressing: How can you not want to eat this? So, I am lazy, and I buy raw, pre-cut butternut squash from the grocery. This saves time and so many fingers. Obviously no seeds come with this, so I just use pre-roasted pumpkin seeds. But, walnuts or pecans would go really well with this, too. This is another instance where that rotisserie chicken is a perfect time saver.

Friday: Roasted Smoked Eggplant Curry–  Vegan and gluten free. I plan to serve with cauliflower rice, so I can also have naan. I try to keep my carbs to one option at each meal. Pre-riced cauliflower rice is your best friend. Trader Joe’s sells is in the refrigerated section, and I toss it in the freezer until I’m ready to use it.

Saturday: Apricot Dijon Roast Chicken– I mean, look at that picture. This meal is beautiful. Although….I think I’m going to use a salmon fillet instead of a whole chicken. Also, I don’t know if I can find fresh apricots at this time of year, so, I think you could chop some dried ones instead. Or (and I promise I don’t get paid by Trader Joe’s), but they sell frozen apricots that are delicious and make me happy as all hell. Serve with a rice or quinoa dish to round this out.

Sunday: Crispy Carnitas– A favorite recipe of ours. It’s foolproof. Don’t skip the last step where you fry the cooked meat to crisp it up. It’s worth cleaning another dish. Aaaaand, save your leftovers, because we’re going to use them next week. It’s Sunday: Treat Yourself. Bust out the tortillas.

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