Welcome to Shrinking Kitchen, where we do your menu planning FOR you! We are cruising right into October {uh, what?!} and we had our first big snowstorm yesterday! The colder weather leaves me wanting to cozy up in sweatpants and blankets with a good book, while I eat chili and cornbread muffins, although my kids typically have other plans for me! What is your favorite cool-weather meal?
If you aren’t a fan of this week’s meal planning, you can find buckets of other menus here!
Scroll to the bottom of this post for a printable grocery list!
Monday: Spicy Chicken & Broccoli w/Faux Rice.
Tuesday: Pumpkin Chili.
Wednesday: Roasted Eggplant & Zucchini w/Garlicky Tahini Dressing
Thursday: Easy Weeknight Lo Mein.
Friday: Tex-Mex Goulash
Saturday: Mediterranean Pasta Toss.
Sunday: Simple Braised Brisket.
Super-Convenient Printable Grocery List
Chicken, Broccoli & Rice
2 pounds boneless/skinless chicken thighs cut into 1 inch pieces.
1-2 Tablespoons coconut oil
2 cups broccoli florets
¼ cup low sodium chicken stock
¼ cup soy sauce or tamari sauce
1 Tablespoon sriracha sauce
1 Tablespoon honey
1 Tablespoon sesame oil
¼ cup orange juice
2 teaspoon corn starch
½ teaspoon ground ginger or 1 inch fresh finely chopped
½ teaspoon garlic powder or 1 clove fresh garlic minced
For the ‘Rice’
1 head cauliflower
1 Tablespoon coconut oil
¼ cup low sodium chicken stock
Salt & pepper to taste
3 scallions sliced thin
Pumpkin Chili
1 pound lean ground beef (could use turkey, or no meat at all)
1/2 large sweet yellow onion, diced
1/2 green bell pepper, diced
2 large cloves of garlic, pressed
14.5 ounce can of diced tomatoes, no salt added
14.5 ounce can of tomato sauce, no salt added
1 can pumpkin puree (not pumpkin pie)
1/2 cup dry lentils
2 cups beef stock (sub water, chicken, vegetable broth)
1 tablespoon pumpkin pie spice (combo of ginger, cinnamon, allspice and cloves)
1 tablespoon of chili powder, or to taste
dash of cayenne pepper
1/2 teaspoon salt (or to taste)
black pepper to taste
14.5 ounce can of chickepeas, drained and rinsed (you could use black or kidney beans as well)
Roasted Eggplant & Tahini
2 small eggplants
2 small zucchinis
olive oil spray
sea salt and freshly ground pepper
handful of flat leaf parsley, chopped
For the Dressing
2 tablespoons tahini
1.5 tablespoons lemon juice
1/8 teaspoon cumin
1/4 teaspoon (small clove) garlic, crushed and minced
1/2 teaspoon honey
pinch of sea salt and freshly ground pepper
Chicken Lo Mein
For the Sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw honey
1 teaspoon toasted sesame oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon hot chili sauce
1 teaspoon cornstarch
For the Lo Mein
1 tablespoon canola oil
8 ounces grilled chicken breast, cut into bite sized pieces
8 ounces dry whole wheat spaghetti
2 large carrots, shredded
4 cups cabbage, thinly sliced
2 green onions, sliced
Tex-Mex Goulash
1 pound lean ground beef
1 small onion, rough chopped
2 teaspoons olive oil
3 medium russet potatoes, diced into 1-inch cubes
2 teaspoons cumin
1 1/2 teaspoons chili powder
1/2 teaspoons oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
15 ounce can diced tomatoes, no salt added
15 ounce can Whole Kernel Corn, No Salt Added
Meditteranean Pasta Toss
2 tablespoons olive oil
2 small zucchini, sliced
10 small sweet bell peppers, sliced
1 cup grape or cherry tomatoes, halved
1/2 yellow onion, diced
2 cloves garlic, sliced
1 tablespoon dried Italian herbs
1 teaspoon salt
1 15 ounce artichoke hearts in water, drained and sliced in half
1/4 cup sundried tomatoes in oil
1/3 cup balsamic vinegar
1 1/2 cups dry whole wheat penne
1/3 cup crumbled feta cheese
Simple Braised Brisket
1 (2 1/2-pound) beef brisket, trimmed
1 1/2 cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes, undrained
find more menu plans here!
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