Somehow fall feels even busier than summer! Between late-night practices, weekend games, and homework battles, my kids have been extra hungry lately—which means I’ve had to step up my meal prep game. I’ve been doubling recipes, planning a backup meal for each week, and leaning into hearty fall dinners that stretch a little further. This round of Menu Planning 10/19–11/1/25 has a cozy theme with plenty of warm comfort food—I’m officially ready for soup season! Don’t forget I also I post weekly recipes through the link on my instagram profile. Please follow me there. I appreciate the support!
- 10/19-10/25
- 10/26-11/1
- Doner Kebabs (can make meat in slow cooker-low for 8 hours)
- Chili Cornbread Bake
- Crab Cakes
- Crunchy Chickpea Salad*
- Root Beer Float Brownies*
Let’s Discuss!
The last couple of weeks in the kitchen have been all about realistic meals—the kind that don’t require a ton of prep, can handle reheating, and still taste like something you’d actually look forward to eating. Between extra carpooling and late-night practices, I’ve had to be a little more strategic with planning so we’re not scrambling at 7:30pm. I tried a couple of new recipes over the last 2 weeks that earned a spot in our rotation:
- Turkey Meatballs in Creamy Sage Pumpkin Sauce– I actually doubled the sauce in these to use the entire can of pumpkin. I also wanted extra sauce to serve over orzo. They were easy to make and I liked the sage flavor.
- Creamy Pepperoncini Chicken– These were delicious! We all loved them, but I almost wished they had more heat.
That wraps up Menu Planning 10/19–11/1/25—simple, hearty meals that kept everyone fed and happy without a ton of effort. As the weather cools off, I’m definitely craving more cozy bowls and simmer-all-day recipes, so soups are about to start showing up more often over here. If you have a favorite fall soup recipe I should try next, drop it in the comments—I’m ready for inspiration!
