Back-to-School September Menu Plan
September means new routines for so many of us. Whether that looks like sending kids off to school, onboarding a new hire, or just tackling a fresh set of to-dos, it’s a month when meal planning often falls to the wayside. Luckily, the September menu plan is all about the weeknight heroes that come together in minutes. Most of the dinner recipes require just one pan with short and sweet ingredient lists you can throw together on the fly. It couldn’t be easier.
Weeknight Sides + Mains
recipe via Pinch of Yum
Baked Salmon With Lentils and Lemon Herb Sauce
Don’t let the fancy recipe title fool you: this dinner is as easy, breezy as it gets. You’re going to start by prepping your lentils, but feel free to substitute any whole grain you have on hand. Next is the lemon herb sauce, which you can blend in a food processor or just shake up in a mason jar. The last thing you’ll do is place the salmon skin-down directly on top of your lentils (or any grain) and bake for 10 minutes, followed by a quick two-minute broil. Dinner is officially done.
recipe & photo via The Modern Proper
Spicy Gnocchi with Fennel and Mushrooms
The first day of fall is nearly here, but don’t worry. I’m not breaking out the pumpkin just yet. Instead, I’m leaning into more cozy meals that feel like a warm hug at the end of a long day. The reason I love this specific gnocchi recipe is because it’s just three main ingredients cooked in a single pot. You’ll saute the fennel, boil the gnocchi, add the mushrooms, and combine it all together. The ladies of The Modern Proper clock this recipe in at 20 minutes, and I dare you to put it to the test.
recipe & photo via Half Baked Harvest
Street Corn Chicken and Enchilada Bake
We all need a Tex-Mex recipe in our back pocket that makes a great dinner and even better leftovers the next day. That’s where this enchilada bake comes into play that all comes together in a single skillet. While I wouldn’t necessarily label it the MOST healthy, it does pack quite a few veggies underneath the layers of melty Mexican cheese. Top it with fresh cilantro for color, and pack your leftovers in glass storage containers for an easy lunch.
recipe & photo via Food Heaven
One-Pot Arroz con Pollo
Nothing pleases a crowd quite like chicken and rice. There are a million and one flavor directions you can go with these staple ingredients, but I love this Puerto Rican-style recipe from Wendy and Jess of Food Heaven. It’s yet another one-pot wonder and reheats like a dream.
Something Sweet
recipe & photo via All the Healthy Things
Gluten-Free Apple Crisp
A visit to the orchard is mandatory in the fall, but you might leave with more apples than you know what to do with. My advice? Invite a group of friends over for drinks and dessert as you serve this apple crisp around a cozy fire pit. I love that it’s gluten-free so no one feels excluded, yet doesn’t require a special trip to the health foods store. Just double check the oats in your pantry are certified gluten-free and you’re good to go.
To Sip
recipe & photo via Plays Well With Butter
Salted Cream Cold Brew
I usually put a cocktail in the “sip” category, but a coffee felt more fitting in a season when we typically need extra energy the most. It’s the perfect drink for busy mornings, and the best part? This cold brew only involves four ingredients. You’ll just need a milk frother to make the salted cream cold foam, and the hints of maple syrup sweetness make it taste like fall.
BY: ANASTASIA CASEY
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