I’ve been waiting for fall menu planning season for weeks — I’m so excited to share this week’s lineup!
I changed the layout for the weekly menu — now you can see all the photos at a glance. Tell me which you prefer: this visual format or the previous one?
Start the week with roasted cauliflower pitas. They’re filling, flavorful, and easy to customize with your favorite hummus and toppings.
Next up: a chipotle chicken Cobb salad. It’s bright, smoky, and a perfect way to use any leftover chipotles you have on hand.
Midweek, try a maple sheet pan sausage with roasted butternut and Brussels sprouts. Roast extra butternut squash so you can use it in tomorrow’s salad.
Make a smoky butternut kale salad with apricot vinaigrette for a bright, crunchy contrast to the roasted vegetables. It’s a nice way to mix warm and cool textures.
Heading into the weekend, serve cheeseburger meatballs with special sauce. They’re great plated as a main or served over a bed of lettuce and tomatoes for extra crunch and freshness.
Finish the week with sheet pan shrimp nachos — quick to assemble and always a crowd-pleaser.
For breakfasts, bake a pan of apple cinnamon baked oatmeal so you have warm mornings covered all week.
And for easy lunches, make a simple, creamy egg salad — a reliable go-to that’s great on toast, in a wrap, or over greens.
What are you cooking this week? I’d love to hear what’s on your menu.