Comfort Minestrone, Meatloaf, Spaghetti, & Things Vegetarians will Eat, Too
Welcome to Week One of menu planning. Our goal is to have seasonal, chef-quality food. Done right, meals should be time-efficient, healthy, tasty and not break the bank.
Fall Menu Week 1
Best Way to Use This
This is a one-week plan. You’ll be able to find more plans here. You can use this a couple ways:
Follow this plan. Shop, cook what’s there, and let your brain take a vacation from thinking about meals.
Overcook and have a week off cooking.For example: meatloaf, minestrone, and huevos rancheros. You can easily cook double minestrone and leave out the pasta.
Then, can or freeze the leftovers in meal-sized portions. Make two meatloaves. Slice them up and freeze them for future dinners or lunches. Make a ton of huevos rancheros sauce, freeze, and reheat when you want to use it.
This is how you can stockpile meals when ingredients are on sale. More on “stockpiling vs hoarding” later.
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Week One Basic Ingredients:
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Shaved beef
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Ground beef
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4 cans or jars of tomatoes
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eggs
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Veggies:
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Need: Tomatoes, peppers, onions, carrots, celery
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Optional: zucchini, green beans.
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Pasta: (It says “fettuccini” but any shape will do)
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Parm cheese
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Cream (or some milk substitute)
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Butter
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Bread crumbs or day-old bread