Weekly Menu: Orange you glad it’s Halloween?

Brrrrr, fall is upon us and winter is close behind! Time for some warming comfort foods! I’ve gotten in the Halloween spirit this week and made a menu almost entirely of orange foods that are both comforting and seasonal. Since I just headed back to work after my maternity leave, I’m also focused on recipes that are super easy and come together in under 1/2 hour.

 

Dinner #1

Butternut Squash RisottoButternut Squash Risotto
Garden Salad

I’m making this dinner on Halloween. I’ll roast the squash on Sunday afternoon, make some pureed squash for Katie while I’m at it, so Halloween dinner will come together in 20 minutes or so. It’s orange and festive for the holiday, but also chock full of veggies so hopefully will offset some of that candy.

Dinner #2Broccoli Cheddar Soup

Broccoli Cheddar Soup
Toasted Whole Wheat Bread
Garden Salad

Nicholas LOVES broccoli. It’s weird, but I’m not complaining. If your kids aren’t such a fan, here’s a way to encourage them to try again. Creamy, cheesy soup…that’s actually made up mostly of broccoli!

Make sure to make enough soup to have 2 servings leftover for the next night’s dinner.

Dinner #3Cheesy Chicken Rice Casserole

Cheesy Chicken & Rice Casserole
Garden Salad

This casserole is a great way to use up leftovers. It calls for cooked chicken and cooked brown rice; I typically have both of those in my freezer because I notoriously make way to much food and always have leftovers. If you don’t already have cooked chicken on hand though, consider getting a rotisserie chicken. Take the meat off the chicken for this recipe, and use the bones to make stock on the weekend.

This recipe also serves 6-8 depending on appetites, so you may be able to get two nights of eating out of this one.

Homemade Baby FoodPureed Broccoli

Pureed Broccoli
Pureed Squash

 

Shopping List

cooked chicken, 1 cup (rotisserie chicken)
broccoli (2 lbs, plus more for baby food)
butternut squash (2 1/2 lbs, plus more for baby food)
lettuce
cucumbers
tomatoes
onions (2)
garlic
sage (fresh preferred, but dried is fine)
brown rice
Arborio rice
chicken or vegetable stock (1 1/2 quarts)
flour
nutmeg
sharp cheddar cheese (8 oz)
butter–unsalted
Parmesan cheese
milk
whole grain bread

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