A Week At A Time – Meal Ideas!

It’s been a busy week with fall in full gear. I love this time of the year because the abundance of produce from the summer months still lingers, while apples, pears, pomegranates, kale and citrus begin to rear their heads. It’s an array of luscious ingredients to bake and cook with in our cozy kitchens.

This week is going to reflect a transition into cooler weather meals and let’s kick Monday off with Roasted Butternut Squash, Poblano and Rice Soup. I adore this soup — I’m not kidding. The contrast of flavors from the sweet squash to the slightly spicy poblanos, and earthy rice make this one bowl of deliciousness that you can’t pass up this week. I know it’s not tacos, but on Tuesday my Smoky Red Bean, Orzo and Bacon Stew will surely be a great replacement. It’s a hardy bowl with all kinds of things going on including a bit of smokiness from the bacon, and this recipe gives off a beans and rice vibe. If you haven’t tried to make my Wok Caramel Salmon with Wilted Greens, now is the time. It’s a quick fix meal that’s packed with Asian flavors that will not disappoint — much better than any take-out. Thursday will roll around pretty quickly and what better night to prepare my 10-Minute Moroccan Chicken and Vegetables. It’s made in an electric pressure cooker, so this meal is beyond fast, yet it tastes so fresh and delicious. By Friday, my Fall Turkey Burger Bowls should really hit the spot because they’re quick and easy, and have all the flavors of a mini turkey-day dinner. Saturday’s are for baking a Caramel Apple Cheesecake. It’s luscious and creamy and the apples and cinnamon will fill your mouth with all the things we love about this season. Have a wonderful week.

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Monday