Winter Weekly Menu Plan + Shopping List
WEEKNIGHT MENU FAVORITES
If you’ve been stuck in a Meatless Monday rut, consider this recipe from Plays Well With Butter your new house favorite. It’s got a seasonal twist thanks to the pumpkin puree, but it’s not overpowering in the least. Plus, not often does a creamy pasta fall into the dairy-free category, but this one does exactly that.
For anyone with limited experience cooking acorn squash, this is a perfect recipe for beginners. Allow a little extra time to prep and roast your squash (about 30 minutes), and simply add fillings in from there. While this meal is vegetarian, rest assured the rice, mushrooms, and chickpeas ensure it feels super hearty.
If you ask us, slow cookers and winter dinners go hand-and-hand. Just toss together the ingredients early in the day, and let your slow cooker do all the heavy lifting. Come dinnertime you’ll have a warm, filling pasta that’s the definition of cozy.
For a weeknight meal that’s a breeze to pull together, this cozy grilled cheese is just the ticket. Start by slicing your bread nice and thick, but don’t skimp on the thyme butter for the full flavor effect. Serve it up with oven-baked sweet potato fries or a fresh salad to keep things simple.
Apple slice snacks are nothing new but pair those apples with your favorite nut butter plus a maple cinnamon granola, and now we’re talking. To keep this recipe super easy, grab your favorite granola from the store, or make your own if you’ve got extra time to spare. Enjoy it with a warm cup of tea, and you’ve got the ultimate afternoon pick-me-up at your desk.
Cakes and cobblers all have their place, but sometimes you want a fall dessert that really steps outside the box. Thanks to Jojotastic, we’re whipping up these chai-poached pears, and believe us when we say they’re anything but basic. Serve them up at your next dinner gathering, and they’ll be the talk of the night.
Give your weekend martini a mid-January twist, with a bit of chai, maple syrup, and espresso to shake things up. This recipe is made vegan with plant-based milk for creaminess, but feel free to use whichever dairy option you already have on hand!
BY: ANASTASIA CASEY
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