The holidays are officially underway! Well, at least as far as I’m concerned, they are.
The last week of October always makes me feel nostalgic for childhood. Between the excitement of Halloween and the eager anticipation of holiday breaks from school, I was of no use to any of my teachers.
Now, I view the holidays through the eyes of my children. Their favorite holiday, without a doubt, is Thanksgiving; so I’ll begin prep for the Turkey Day meal this week. Since I’m going to be juggling that, meals that are quick, filling, and freezable are what’s on this week’s meal plan.
- New to Meal Planning? Start here!
- Need More Meal Planning Ideas? We Have You Covered!
Chili Mac and Cheese
This Chili Mac and Cheese is not what you grew up eating at your local school cafeteria -- unless you were homeschooled and your mom was a Simply Recipes fan. Any recipe that has a prep time of ten minutes or less is definitely a meal that I serve during the pre-holiday season. Add some simple steamed broccoli on the side if you'd like a little more green on the plate.
Michelle Tam's Pot Sticker Stir-Fry
“You have to know yourself”- that’s one of my mottos, and for good reason. For example, I know that during the holidays, I’m going to be making and eating a lot of rich, indulgent meals. In anticipation of my gorge-fest, I try to make, and enjoy, leaner, lighter meals ahead of time to compensate. This Pot Sticker Stir Fry is as light as air when it’s nestled on butter lettuce leaves. That means I can eat more during the holidays!
Chipotle Pumpkin Soup
There’s always time for pumpkin come October! I actually make this Chipotle Pumpkin Soup year-round with no shame, but it feels especially appropriate for Halloween dinner. Whenever I make it, I double the recipe and freeze a batch for later in the season. Serve it with a batch of Garlic Bread (which is also handy for keeping the vampires away).
Shrimp and Grits
Shrimp and Grits are one of those comfort foods that works well for my mid-week meal. I buy the shrimp already peeled and deveined to avoid the extra prep involved with doing it myself. Cooking the grits while I’m sautéing the rest of the dish makes for a smooth time of getting dinner to the table. Serve it with a simple side salad to round out the meal.Continue to 5 of 5 below.
Apple Cranberry Stuffed Pork Roast
I tend to make the more labor-intensive meals towards the end of the week. Knowing the following day is a day off motivates me to cook recipes like this Cranberry-Apple Stuffed Pork Loin. Even with its fancy title, this fall dish isn’t overly complicated or tiring, which makes it a desirable way to bid farewell to October. Roast some potatoes and broccoli alongside the pork to serve on the side.