Thank y’all for all of the wonderful feedback from September’s Month of Meals. I, for one, can attest that having the whole month planned out at once makes it SO much easier to shop and cook for my family. I know that it’s very unlikely that anyone (including myself) will cook all of these meals, but what I do hope is that you find yourself cooking more often, trying new things, and cooking with seasonal ingredients.
A lot of the meals are vegetarian, but not all. In my family, we watch the amount of meat that we consume, however, you can add meat protein to many of these recipes to your family’s tastes. In addition to weekly dinners, you’ll also find a lunch, breakfast, and entertaining menu for each week. Life is more fun when you have family and friends around, but planning a menu for these can sometimes be challenging. I hope you’ll find one of our fall dinners to suit your tastes!
Feel free to share any feedback from the menus or recipes below! We’d love to know what you like or didn’t!
Enjoy,
Katie
Download our Menu, then visit each week to print off the recipes!
Week 1:
Photo Cred: Closet Cooking
Lunch Idea: Vegan
Summer Bibimbap with Black Beans, recipe from Closet Cooking
Photo Cred: Cuisine de Tous le Jours
Brunch Idea: Vegetarian
Red Onion and Goat Cheese Tart, recipe from Cuisine de Tous le Jours*
You will need to use Google Translator for the recipe (if you don’t speak French), and keep in mind 200 degrees is in Celsius, so you’ll want it at 400 degrees Farenheit.
Mixed Green Salad
Photo Cred: Babble
October 1st, Tuesday:
BLT Bucatini, recipe from Babble
Roasted Carrots
Photo Cred: Mommy I’m Hungry
October 2nd, Wednesday: Optional Vegetarian
(Black Bean) Oven Tacos, recipe from Mommy I’m Hungry
Chips and Guacamole
Photo Cred: Kalyn’s Kitchen
October 3rd, Thursday: Vegetarian
Spaghetti Squash & Chard Gratin, recipe from Kalyn’s Kitchen
Roasted Green Beans
Photo Cred: Ezra Pound Cake
October 4th, Friday: Vegetarian
Mushroom, Spinach, and Feta Risotto, recipe from Ezra Poundcake
Fall Cookout Entertaining Menu, October 5th, Saturday: Vegetarian
Cheese Plate with Quince Paste and Fresh Baguette
Grilled Gnocchi Marinara, recipe from Mom Favorites
Grilled Romaine Salad, recipe from Mom Favorites
Smores Cookies, recipe from Baked Perfection
October 13th, Sunday:
Shrimp and Veggie Fried Rice, recipe from Mom Favorites
Week 2:
Photo Cred: 101 Cookbooks
Lunch Idea: Vegan
Lentil Almond Stir-Fry, recipe from 101 Cookbooks
Photo Cred: Alexandra Cooks
Breakfast: Vegetarian
Buttermilk Blueberry Breakfast Cake, recipe from Alexandra Cooks
Photo Cred: The Kitchn
October 7th, Monday: Vegetarian
Lemony Ricotta Pasta with Basil, recipe from The Kitchn
Slow Roasted Tomatoes, recipe from Mom Favorites
Photo Cred: Ambitious Kitchen
October 8th, Tuesday: Vegetarian
Butternut Squash and Black Bean Enchilada Skillet, recipe from Ambitious Kitchen
Sliced Mangos
Photo Cred: Slow Cooker from Scratch
October 9th, Wednesday:
Slow Cooker Soy Braised Chicken, recipe from Slow Cooker from Scratch
Ginger Broccoli: Toss broccoli florets with two tablespoons each: Soy sauce, sesame oil, and grated ginger. Roast at 450 degrees, flipping once, for 20 minutes.
Photo Cred: Family Fresh Cooking
October 10th, Thursday:
Spaghetti Squash Sesame Noodles, recipe by Family Fresh Cooking
Marinated Seared Ahi Tuna, recipe from Anne Burrell with Food Network
Photo Cred: Whole Living
October 11th, Friday: Vegetarian
Stuffed Poblano Peppers in Chipotle Sauce, recipe from Whole Living
Chips and Salsa
October 12th, Saturday: Optional Vegetarian
Grilled Pizzas, recipe from Mom Favorites
Rosemary and Olive Oil Popcorn
Photo Cred: Chocolate Covered Katie
Family Supper, October 13th, Sunday: Vegetarian
Slow Cooker Veggie Lentil Stew, recipe from Chocolate Covered Katie
Jalapeno Cornbread, recipe from Ina Garten
Smores Cookies, recipe from Baked Perfection
Week 3:
Photo Cred: Claudia Zapata
Lunch Idea: Vegetarian
Pomegranate, Kale and Couscous Salad with Mint Dressing, recipe from Claudia Zapata
Photo Cred: Pinfoody
Breakfast: Vegetarian
Baked Oatmeal Casserole, recipe from Pinfoody
Photo Cred: Slimming Eats
October 14th, Monday:
Crab Stuffed Sweet Potatoes, recipe from Slimming Eats
Roasted Broccolini
Photo Cred: The Pioneer Woman
October 15th, Tuesday:
Green Bean Casserole, recipe from the Pioneer Woman
Grilled Sirloin Steaks (marinated in Original Allegro Marinade)
Photo Cred: Val So Cal
October 16th, Wednesday:
Southwest Goulash, recipe from Val So Cal
Mixed Green Salad
Photo Cred: Foodie with Family
October 17th, Thursday: Vegetarian
Brazilian Black Bean Stew, recipe from Foodie with Family
Chips and Guacamole
Photo Cred: Foxes Love Lemons
October 18th, Friday:
Asian Short Rib Tacos with Pineapple, recipe from Foxes Love Lemons
Steamed Sugar Snap Peas
Photo Cred: Cooking Light
Fall Supper with Friends, October 19th Saturday: Vegetarian
App: Cheese Plate with local honey and fresh bread
Mushroom and Root Veggie Pot Pies, recipe from Cooking Light
Fall Salad: Toss arugala with sliced grapes, apples and pears. Toss with Balsamic vinegar and olive oil
Dessert: Apple Crisp, recipe from Food Network
Photo Cred: BlogChef.net
October 20th, Sunday:
Shrimp Casserole, recipe from BlogChef.net
Roasted Carrots
Week 4:
Photo Cred: Simply Love Food
Lunch Idea: Vegetarian
Mediterranean Veggie Sandwich, recipe from Simply Love Food
Photo Cred: The Paupered Chef
Breakfast: Vegetarian
Huevos Rancheros, recipe from the Paupered Chef
Photo Cred: Cooking a la Mel
October 21st, Monday: Vegetarian
Creamy Greek Yogurt Mac ‘n Cheese, recipe from Cooking a la Mel
Photo Cred: Just a Taste
October 22nd, Tuesday:
Crock Pot Honey Garlic Chicken, recipe from Just a Taste
Steamed Edamame
Photo Cred: Cooking Light
October 23rd, Wednesday: Vegetarian
Fried Chickpea and Arugala Pita Sandwiches, recipe from Cooking Light
Sweet Potato Fries
Photo Cred: Will Cook for Friends
October 24th, Thursday: Vegan
Linguini and Broccoli with Spicy Peanut Sauce, recipe from Will Cook For Friends
Photo Cred: My Baking Addiction
October 25th, Pumpkin Carving, Friday:
Sausage and Lentil Soup, recipe from My Baking Addiction
Breadsticks
Photo Cred: Martha Stewart
Fall Feast Menu, October 26th, Saturday:
Drink: Hard Cider Sangria, recipe from Food & Wine
App: Roasted Grapes and Goat Cheese Bruschetta, recipe from Honest Cooking
Main: Pork with Persimmons and Mustard Greens, recipe from Martha Stewart
Side: Wild Rice with Balsamic Mushrooms, recipe from Martha Stewart
Dessert: Pumpkin Walnut Cheesecake, recipe from Taste of Home
Photo Cred: Add a Pinch
October 27th, Sunday:
Slow Cooker Vegetable Soup, recipe from Add a Pinch
Week 5:
Photo Cred: Delish.com
Lunch Idea: Vegetarian
Warm Spaghetti Squash Salad, recipe from Delish.com
Photo Cred: Get Crocked
Breakfast: Vegetarian
Crock Pot Blueberry French Toast, recipe from Get Crocked
Photo Cred: Big Girls Small Kitchen
October 28th, Monday:
Baked Chicken and Cauliflower Yakitori, recipe from Big Girls Small Kitchen
Garlic Ginger Bok Choy Saute, recipe from For the Love of Cooking
Photo Cred: Cooking Light
October 29th, Tuesday: Vegetarian
Spiced Lentils with Poached Eggs, recipe from Cooking Light
Fruit Salad
Photo Cred: The Diva Dish
October 30th, Wednesday: Vegetarian
Butternut Squash Creamy Pasta, recipe from The Diva Dish
Roasted Broccoli
Photo Credit: Wanna Bite
October 31st, Halloween, Thursday:
Crock Pot Mongolian Beef, recipe from Wanna Bite
Mixed Green Salad with Sesame Dressing
Two thumbs up from all the way around the table for the veggie fried rice. We skipped the shrooms and protein. 🙂
Yay! Glad you liked it! We make it at least every other week!
Thanks for sharing the post!