I’ve pull out a few longtime “best hit’ for this week’s meal plan, including the Red Lentil Soup, Pumpkin Donuts, and Chopped Vegetable Salad. You’ll also find my Dinner Party Chicken, which I haven’t shared in a while. With fall her, which feels like dinner party season, now is the time.
Red Lentil Coconut Curry Soup
Definitely one of my top soups of all time, this is filling, flavorful, and incredibly nourishing. If you’ve got homemade broth stashed in the freezer, this is the time to pull it out. Otherwise, it’s still mighty tasty made with store-bought broth.
Dinner Party Chicken
A terrific dish for a dinner party, since you can make it entirely ahead of time and is suitable for gluten-free, nut-free, and dairy-free friends. That being said, it’s not too complicated to consider for a weeknight supper. The citrus fruits and olives make for a delicious braising liquid to spoon over the finished chicken. I
Meaty Mushroom Marinara
This is a big batch recipe designed with a “cook it once, eat it twice” goal. You can freeze any leftovers for next time or serve them for lunch or another dinner. It’s also quite flexible…make it with ground turkey, beef, or a plant-based “meat” if you prefer. I typically serve it over roasted cauliflower, but it’s excellent over rigatoni or fusilli as well. Make a simple salad to serve on the side and crusty bread for mopping up the sauce.
Loaded Chicken Quesadillas with Avocado Salsa
These quesadillas are ideal for a quick dinner using up leftover chicken (or shredded rotisserie chicken from the market). Pair quesadilla wedges with a plate of crunchy veggies and black beans on the side.
Instant Pot Farro Risotto with Mushrooms
This is a nourishing and very tasty vegetarian dish that you can make in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe). It’s easier than most risotto, since it’s a no-stir method done in the oven.
Flavorful and Flexible Chopped Salad
This recipe is a longtime staple in my house. Enjoy it for lunch or as a dinner side dish. Add diced chicken (this slow cooker method is a good one) to make it a main dish supper. It will last a day or two in the fridge, which makes it a great leftover for lunch.
Baked Pumpkin Donuts with Brown Butter Glaze
These should go on your baking to do list at least once this fall. Tender and sweet, they can be dusted with confectioners’ sugar or crowned with brown butter glaze. They require a donut pan, which is a worthy investment. I like to bake them in a mini donut pan as well.
SHOPPING LIST
Red Lentil Coconut Curry Soup
2 teaspoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic
1 tablespoon fresh ginger
4 cups low-sodium chicken or vegetable broth (32 ounce box)
One 13.5-ounce can light coconut milk
1 tablespoon plus 1 teaspoon red curry paste
1 1/4 cups split red lentils
2 tablespoons packed brown sugar
2 tablespoons fish sauce (or 3/4 teaspoon salt)
3 medium carrots
1 large zucchini
1 lime
1/2 cup cilantro for garnish
Meaty Mushroom Marinara
2 teaspoons extra-virgin olive oil
1 large yellow onion
4 cloves garlic
3/4 pound white or cremini mushrooms
1 teaspoon fennel seeds
3/4 pound ground beef or turkey
Two 28-ounce cans (or 26-ounce boxes) diced tomatoes
1/3 cup red wine
1/2 teaspoon crushed red pepper flakes
1/2 cup roughly chopped fresh basil
Vegetables, such as cauliflower, or pasta (or a combination) for serving
Dinner Party Chicken
2 ¼ pounds bone-in, skin-on chicken thighs
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
3 large cloves garlic, thinly sliced
1 navel or cara cara orange, cut into ¼-inch-thick rounds (including peel)
1/2 large lemon, cut into ¼-ich-thick rounds (including peel)
Juice of 1 lemon
⅔ cup pitted briny green or kalamata olives
½ cup dry white wine
Loaded Chicken Quesadillas
2 large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or leftover turkey)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo/green salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
½ cup dry white wine (substitute low-sodium vegetable broth, if preferred)
2 sprigs thyme
1 ½ cups farro
3 to 4 cups low-sodium vegetable broth
3 cups stemmed, chopped hearty greens, such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese to grate over the top
Flavorful and Flexible Chopped Winter Salad
3 cups crunchy raw winter vegetables in any combo (pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
3 cups shredded crunchy lettuce/cabbage
2 crisp apples, such as Pink Lady, Honey Crisp, or Granny Smith
½ cup roasted nuts, such as almonds, hazelnuts, pecans, or walnuts
½ cup flavorful hard cheese, such as Parmesan, Pecorino, aged Cheddar, aged Gruyere
2 tablespoons minced chives or 3 sliced scallions
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 1/2 tablespoons extra-virgin olive oil
Baked Pumpkin Donuts with Brown Butter Glaze
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup pureed pumpkin (not pumpkin pie filling)
1/2 cup firmly packed brown sugar
1 egg
1/4 cup neutral oil, such as avocado or canola
2 teaspoon vanilla extract
2 tablespoons butter
1 cup confectioners’ sugar
3 teaspoons milk, plus more as needed
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