What To Eat This Week: 9/27/20.
Who else is so excited for fall flavors?!
We’re going full speed ahead with lots of delicious dinners this week.
Kick off the week with my pumpkin lasagna roll ups! You can even prep all the ingredients ahead of time, or make and bake ahead of time. They leftovers are so wonderful and this pairs great with a house salad.
Next up, my sausage, kale and orecchiette soup. You could even use any lasagna noodle leftovers in this soup instead of the pasta.
Honeycrisp harvest salad is up next. This is next level fall. Its delicious and super satisfying, but you can always add beans or mean if you wish!
Trying this cauliflower schnitzel sandwich! It’s made with caramelized onion mayo which is just incredible.
Turkey taco stuffed peppers are next on the menu. A huge family favorite!
We also love this baked crispy parmesan chicken with lemon arugula. It’s a light meal but one that hits that spot.
For breakfast, I highly suggest my new pumpkin pie oatmeal. You can make a big batch ahead and have it all week! And for lunches, try my new smashed chickpea salad. Another great make-ahead meal!
What’s on your menu this week?!