This week we are eating meals that are packed with vegetables and fruits harvested in this wonderful chilly season. Think pumpkins, apples, and sweet butternut squash.
This weeks meal plan is:
Monday~ Caribbean Kala Balls and Coconut Rice
Tuesday~ Rosemary Chicken and Herb Risotto
Wednesday~ Vegetarian Chili and Corn Bread
Thursday~ Poppyseed Chicken Casserole and Homemade Applesauce
Friday~ Layered Polenta Bake and Cinnamon Pears
Saturday~ Butternut Squash Pasta and Blackberry Cobbler
Sunday~ Pumpkin Tomato Basil Soup in Homemade Bread Bowls
This is the grocery list for the entire week, but I will repeat what is needed on each recipe daily as a reminder and an easy way for you to organize. In our home the leftovers from these meals will be used for lunches during the week. The chili and the soup will be frozen for meals later in the month.
1 jalapeno pepper
2 green bell peppers
A pear for each member of your family
Bag of apples
Tomatoes (alternate: 2 large cans of tomato puree)
Small pumpkin (alternate: can of pumpkin puree)
Blackberries (or your favorite cobbler fruit)
Black Eyed Peas
(All beans can be either bagged or canned, whichever your prefer)
Favorite whole wheat pasta (any type!)
Instant polenta or basic ground cornmeal
Cream Cheese (1 package)
Pint of whole cream
Whole Chicken (Miejer has them on sale this week for .98 a pound)
Four Chicken breasts (or use leftovers from the whole chicken if you buy a big enough one!)
1 vegetable broth
1 chicken broth
1 can cream of chicken soup
You will also need a few staples such as flour, sugar, butter, and milk~ but not much.
This is going to be a delicious week!