Meal Plan for October Week 4

Here's our meal plan for October Week 4! Ready to get cozy? We have classic roast beef, a hearty bean stew of with pumpkin and ham, stuffed pork loin, sheet pan chicken with veggies, and an easy vegetarian eggplant dish.

Photography Credit: Sheryl Julian, Sabrina Modelle, and Elise Bauer

Welcome to our new series of weekly meal plans! This month, Summer Miller will be sharing with us what meal planning looks like in her house. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

I’m a sucker for comfort food. I think it’s because I’m from the Midwest (the Great Plains, actually, but people outside the Midwest rarely know what that means!). We are biologically required to eat food that puts meat on our bones.

When it’s cold in the middle states, like it usually is starting this time of year, we cook meals that warm our houses and our insides.

Crisp fall weather creates the need for the rich meat dishes paired with sweet fruits and roasted vegetables. I also love making simple, but hearty, dinners of bitter greens and creamy beans. And, of course, few things in life are better tasting, or more beautiful, than spiraled slices of a stuffed pork loin on a plate.

As we inch closer to the holidays, we almost instinctively gravitate toward food that feeds the body and the soul. I hope this meal plan does both for you and your family.

Previous Meal Plans This Month!

Meal Plan for October Week 4

Roast Beef

1 Classic Roast Beef: Roast beef is the perfect Sunday Supper – or Monday Supper if you’re at home during the day! Reheat leftovers for another night’s meal or lunches during the week. Serve it alongside these low carb and utterly delicious Cauliflower Mashed Potatoes with Browned Butter.

 

White Bean Soup with Ham, Pumpkin, Chard2 White Bean Soup with Pumpkin and Chard: Soup season is the best season of all. If you’re a weekend baker, make this Rye Bread over the weekend and serve it alongside this hearty, and colorful soup. Otherwise, pick up a loaf of bread on your way home!

 

Cranberry Apple Stuffed Pork Loin

3 Cranberry Apple Stuffed Pork Loin: Apples, cranberries, and maple syrup bring fall straight to your table in this stuffed pork recipe. Pair it with some sautéed greens for a perfectly balanced meal.

 

Sheet Pan Chicken with Broccoli and Potatoes

4 Sheet Pan Chicken with Roasted Broccoli and Potatoes: Sheet pan chicken recipes are made for Thursdays. The week isn’t over yet, but you probably want it to be. The chicken and veggies cook together with this recipe, so get it in the oven and then put your feet up. You’re almost done for the week!

 

Roasted Eggplant and Squash with Tahini-Yogurt Sauce

5 Roasted Eggplant and Butternut Squash with Tahini Yogurt Sauce: Kick off your weekend with a healthy, vibrant, and hearty vegetarian dish that’s pretty enough to serve at a party.

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Summer Miller

Summer Miller is a freelance writer, recipe developer and author based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachel Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

More from Summer

Showing 4 of 15 Comments

  • dale goodloe

    I am single and love to cook. I get sooooo frustrated b/c recipes are always for 6-8 people. Much easier to double a recipe than to try and decrease it to fit 1-2.

    Also, very few recipes that take into consideration there are 10’s of 1000’s of people who are lactose intolerant. Would be appreciated if a cheese alternative were given. There are many.

  • Karen Meade

    It took a heart attack for my husband to go on a low-sodium diet. He’s doing well but the way I cook has changed radically. When a recipe calls for salt, I use No Salt or Lite Salt. Pre-cooked pizza, ribs, burgers or tacos are a thing of the past. One favorite I haven’t been able to make is ranch dressing. Without giving away the secret recipe, is there a low-sodium version of this popular dressing?

  • Deanna McGregor

    Thanks so much for these! They are great! One request – can you provide some advice on each meal on whether you could double up and freeze? I am a 57 year old busy professional who is raising her 3 year old granddaughter. There is never time enough so I try to double recipes and freeze for those many days when I only have time to heat and serve! Thanks again!

  • Sue O’Brien

    Is there any place on this site to look up Nutrition Info such as Calories, Proteins, Carbs?

  • Karen

    i’d love to see more vegan recipes. Thanks so much from those of us who are vegan!

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