Meal Plan – Week 8

This week’s meal plan is full of fall favorites, featuring seasonal vegetables like butternut squash, sweet potato, and spaghetti squash! It’s squash overload in our household, but we are not complaining. We can’t stop and we won’t stop! What’s your favorite squash? There’s so many but I think mine definitely has to be the butternut squash. And our featured proteins for the weak are black beans, green lentils and tofu. Let us know what you think of this week’s menu, just click the links for the full recipe. And as always a convenient shopping list is outlined below.

Menu

Shopping List

Proteins:

  • Black Beans (2 cans)
  • Tofu (1 box, firm)
  • Green Lentils (1 cup)
  • Brown Eggs (2)

Vegetables:

  • Sweet potatoes (3 large)
  • Spaghetti squash (1, medium sized)
  • Butternut squash (1, medium sized)
  • Orange Bell Pepper (1)
  • Onion (1)
  • Jalapeno (1)
  • Avocado (2)
  • Garlic (12 cloves)
  • Cilantro (2 bunches)
  • Tomato (1)
  • Green Onions (1 bunch)
  • Lime (3)
  • Sweet Corn (Frozen)

Spices/Oils/Misc:

  • Whole Milk Yogurt (16 oz)
  • Tomato Paste
  • Olive Oil
  • Sea Salt
  • Taco Seasoning
  • Soy sauce
  • Peanut butter
  • Honey
  • Rice wine vinegar
  • Crushed red pepper
  • Smoked Paprika
  • Cumin
  • Vegetable broth
  • Dry white wine
  • Parmesan, Asiago, Romano Cheese Blend (3 oz, freshly shaved)

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