Is it Friday again already?! Apparently so! So let’s get right to our weekly meal plan for week 25. This week, we have a vegan dish, a vegetarian flatbread, two chicken dishes, a salmon meal and of course our extras. One works for breakfast or dessert, and the other makes a delicious breakfast. Scroll on down to see!
And to get all our Dinner Diva Weekly Meal Plan posts in one place, check out the archives.
Creole White Beans and Rice from me. I love this recipe and this post for three reasons. 1)It comes from my friend Kathy’s Great Vegan Bean Book. 2)It is very tasty and filling. 3)The Beloved made this meal and also wrote the post! Plus it’s perfect for Meatless Monday. So four reasons.
Sheet Pan Salmon with Garam Masala Squash and Cauliflower from The Girl in the Little Red Kitchen. Sheet pan meals are pretty magical. Toss everything together with some spices and some oil and roast until done. Susan has hooked us up with some salmon, but you can do the same with any protein; chicken, pork, tuna, etc. And garam masala lends a complex, floral, fragrant, comforting flavor. I’m all over this one.
Apple Pecan Chicken Salad from The Chef Next Door. I do love chicken salad. Simple is great, but add some nuts and some fruit to it, and I am all in. What a great salad for a weekday sandwich or a light supper. Or to take in a picnic basket to go see the fall leaves.
One Pan Chicken Sausage and Fall Vegetables from Pook’s Pantry. Cooking with sausage is a busy home cook’s secret weapon. Because sausage is generally so well spiced, you really don’t have to add much to end up with a really flavorful meal. Cheryl has only used salt, pepper, and a hit of vinegar here, so it’s very simple and straightforward and delicious. Perfect when you can almost see the weekend.
Pear and Caramelized Onion Flatbread from Comfortably Domestic. Friday Night pizza night. Flatbread if you’re fancy. And we are. Make an easy whole wheat pizza dough or start with store-bought. Top it with peppery caramelized onions, sweet juicy slices of pear, baby spinach, and two kinds of cheese, and you are in sweet-salty-savory-gooey heaven, my friends. Enjoy every moment.
Apple Cider Doughnut French Toast Casserole from me. I love bread pudding. I eat it for dessert. I love French toast casserole. I eat it for breakfast. And it’s the same thing. So eat it whenever! This version uses dried apple cider doughnuts as the “bread.” Mix that with some toasted pecans and chopped up apple pie filling, pour over an easy custard and let it soak in the fridge overnight. Add some streusel and pop it in the oven. It does take over an hour to bake, but you don’t have to babysit it. So maybe take the kids to school and come back to a warm slice of this. Because I never said you have to share.
Pumpkin Spice Granola from The Chef Next Door. Y’all, look what Sarah made! The very basics: make a sweetened, spiced pumpkin puree mixture, stir it together with oats and other goodies, and bake until golden brown and crispy. Stir in some cranberries. Cool. Stuff in face. Or pour milk over it and stuff in face. Yes please. Yes, indeed.
And that brings us to the end of our weekly meal plan for the week of October 9-15. Get those pens out and make your lists, because I know you’ll want to make everything. Easy. Quick. Tasty. That’s what we all need, right?
Don’t forget you can grab all our recipes, 175 in all right now, in the archives.
Thanks for hanging out with The Divas, and if you are enjoying our weekly meal plan posts, please share them with your friends who are looking for quick and tasty recipes all in one place.
Take care, and have a lovely day.