Menu Plan: October 23-30 (Using Seasonal Fall Foods)

 Some new Pumpkin Pancakes I plan to try this week. Photo credit

This week my focus is using seasonal fall foods like pumpkin, sweet potato, Brussels sprouts, apples, and pears.  I’m also going to experiment with spelt flour in a new pancake recipe.  I’ve been reading about how variety, not just with fruits and vegetables but also the grains we consume, is better for our health.  Supposedly, spelt is an easy substitute for wheat flour in baking.

Dinner Plans:

Sunday: Slow Cooker Pot Roast*, bread, salad

Meatless Monday: Pumpkin Spelt Pancakes, scrambled eggs, green smoothies

Tuesday: Rosemary Potato Frittata, Rhodes 100% Whole Wheat Bread, salad, “fried” apples

Wednesday: Baked Dijon Wild Salmon* (didn’t get to this last week), quinoa, steamed broccoli, pear slices

Thursday: grilled cheese sandwiches, steamed broccoli, cinnamon applesauce

Friday: Asian Lettuce Wraps*, brown rice, pears

Saturday: Mini Crab Cakes*, Oven Roasted Sweet Potato Wedges, roasted Brussels sprouts, applesauce

Sunday: leftovers

Lunch Ideas:

Kid-tastic Pizzadillas
rotini pasta with marinara
green egg sandwiches (I add chopped spinach to the eggs)

Breakfast Ideas:

Pumpkin Spelt Pancakes
Pumpkin Chocolate Chip Muffins*
yogurt with flaxseed and berries
Slow Cooker Steel Cut Oats (recipe to come)

* Note: I do a lot of my cooking in bulk and then freeze it.  These meals were previously cooked/baked and will be reheated from frozen.

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