This week’s meal plan is packed full of nourishing dinners (plus a few fun favorites …don’t miss those Chocolate Chip Cookies). If you’ve never made the Instant Pot Rice and Vegetable Soup, it’s kind of a sleeper and a personal favorite that I will be making this week in my own kitchen!
Easy Noodles with Peanut Sauce & Veggies
An easy fix for dinner that’s good warm or cold. It’s flavors are reminiscent of the peanut sauce you might get in a Thai or Vietnamese restaurant, only tossed with noodles and crunchy vegetables. You could also add shredded chicken to the mix if you like.
Sausage, Apple & Sausage Skillet
Dinner really doesn’t get much easier or quicker than this one-skillet supper. Green or red cabbage both work here, along with any variety of apple (I prefer tarts ones, such as Pink Lady or Granny Smith).
Crunchy Asian-Style Salad with Chicken (or Tofu) Skewers
I know cold weather cooking tends to lean on hearty soups and starchy sides, but I like to mix in dishes that are on the lighter side. This bright, flavorful salad does it for me every time. Top it with broiled or grilled skewers of either chicken or tofu. Leftovers make an excellent lunch.
Instant Pot Rice and Vegetable Soup
I am looking forward to brewing up this nourishing soup. If you don’t own a pressure cooker, the soup can be made on the stove (with a little more time and maybe a bit more broth). Easily elevate it with protein-rich options like chickpeas or cooked chicken.
Spaghetti Squash Lasagna
This is one of the most popular recipes on the blog and a true fan favorite. If you want to take a few shortcuts, here are three that you might find handy: 1. swap a 24-ounce jar of store-bought pasta sauce for homemade 2. use pre-grated Mozzarella 3. cook the spaghetti squash in the microwave using this method.
Chocolate Chip Cookies (with a few healthy swaps)
I recently gave this recipe a tune up and I’ve made it several times since. It’s a bit of a makeover of the classic Toll House recipe, which whole-grain and nut flour, olive oil in place of some of the butter, nuts, and good dark chocolate chips.
Loaded Lentil Nachos
Since we are deep into game-day season, I figured something scrumptious to snack on is in order. It’s a spin on standard nachos that works good ingredients into the mix, including lentils, salsa, and two kinds of cheese that transform into a creamy sauce. Add a crunchy slaw or vegetable crudité on the side and it can qualify as dinner.
Easy Noodles with Peanut Sauce
12 ounces dried spaghetti, soba, or udon
1/3 cup creamy unsweetened peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon white/mellow miso paste (optional)
2 1/2 cups diced crunchy raw vegetables, such as carrots, snap peas, cucumber, or bell pepper 3 scallions
1 1/2 teaspoons sriracha
Sausage, Cabbage & Apple Skillet
4 pre-cooked chicken apple sausages (about 12 ounces)
2 teaspoons extra-virgin olive oil
1 medium red or yellow onion
1 small head red or green cabbage
2 medium tart apples (such as Granny Smith or Pink Lady)
2 tablespoons apple cider vinegar
Favorite mustard to serve on side
Asian-Style Salad with Skewers
1/2 cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek (spicy Indonesian Chile sauce or sub a few teaspoons sriracha)
2 tablespoons fish sauce
2 tablespoons canola oil
2 1/2 tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm tofu
1/2 head Napa cabbage (shredded, about 5 cups)
1/2 head red cabbage (shredded, about 9 cups)
2 large naval oranges
2/3 cup fresh basil or fresh cilantro
1/2 cup fresh mint
3 scallions
1/4 cup roasted salted peanuts
Instant Pot Rice and Vegetable Soup
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter (or olive or coconut oil)
3-4 tablespoons fresh lemon juice
Spaghetti Squash Lasagna
1 large spaghetti squash (~3 1/2 pounds)
3 teaspoons olive oil
1 medium onion
3 cloves garlic
1 can (28-ounces) crushed tomatoes
2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1 container (15-ounces) part-skim ricotta cheese
1 large egg
5 ounces baby spinach
1 1/2 cups shredded part-skim Mozzarella cheese
1/3 cup Parmesan cheese
Parsley for garnish (optional)
Chocolate Chip Cookies
3 tablespoons extra-virgin olive oil
3 tablespoons salted butter
3/4 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup almond flour
1 cup whole-wheat pastry flour
3/4 teaspoon baking soda
3/4 cup dark chocolate chips or chopped dark chocolate
Flaky salt, such as Maldon (optional)
Loaded Lentil Nachos
6 generous handfuls salted corn tortilla chips
1 1/2 tablespoons butter
1 tablespoon flour
1/2 cup low-fat milk
3 ounces grated Monterey Jack cheese (about 3/4 cup)
3 ounces grated sharp Cheddar cheese (about 3/4 cup)
1/4 teaspoon paprika
2 dashes cayenne pepper
1 1/2 cups cooked green or brown lentils
3 to 4 tablespoons salsa
Extras: Sour cream, diced avocado, guacamole, pickled or raw jalapeño slices, or other favorite nacho accompaniments
Comments
10.11.2026 at6:22 AM #
Tracy Cook
This looks a lovely wholesome menu thank you
10.11.2026 at10:52 AM #
4waystoyummy
I love the lentil nacho idea and will be all over that recipe when my kids visit! All the best to you!
10.19.2026 at3:43 AM #
Amir
The Spaghetti Squash Lasagna is always my weeknight hero — I roast the squash cut-side down for a full 45 minutes, which gives the strands the best texture, and I have found letting it rest 10 minutes before scooping makes it far easier to shred. One tip I swear by: squeeze the cooked strands in a clean tea towel first, since the excess water is the difference between a firm lasagna and a soggy one.