3 Recipes That Should Be on Your Weekly Meal Plan This Fall
Grilling season is over. It’s time to bring all that cooking inside, let things simmer on the stovetop, and braise in the oven — but only if you have time. Fall comfort food season is back, but it doesn’t all have to be time-consuming recipes: it’s a great time to renew your commitment to prepping meals ahead of time, and we’ve got three recipes that will keep your prep light, your stomach full, and your family happy this season.
These are the recipes that you can make between soccer practices and pumpkin spice lattes and eat between hitting the corn maze and finally catching up on all the books you abandoned for sunshine. These are the recipes that will make you feel like you’re doing the right thing as you sit down to eat them while watching the leaves change color and wrapping yourself in an oversize scarf. Let’s get cooking!
Instant Pot Tomato Basil Soup
The last of the summer tomatoes haven’t quite died on the vine, but soup season is coming in hard and fast — and this bright non-dairy soup is just the trick to bridging that gap. Made with coconut milk and a bit of potato to thicken it, the simple vegetarian soup comes out velvety smooth. A big batch of this split out for lunches all week will erase any chance of a sad desk lunch. Also, it can easily be made vegan by subbing the Worcestershire sauce for a vegan alternative.
Get the Recipe: Instant Pot Tomato Basil Soup from Meal Plan Addict
Provolone and Prosciutto Meatloaf
Meatloaf is the classic comfort food, but this isn’t the classic meatloaf. It takes cues from a roulade, wrapping the provolone cheese and Italian ham up inside the ground beef for a low-carb, high-flavor dish. This doesn’t dry out as much as a traditional meatloaf, in part because of the meat and cheese layered inside, but also because the sweet onions and garlic that replace the breadcrumbs to make it keto help it retain moisture. Of course, they also add lots of great flavor, too.
Get the Recipe: Provolone and Prosciutto Meatloaf from Flavcity
Southwestern Chopped Kale Salad
Last season’s salads were light and airy, all floofy lettuces. But it’s fall now, and your salad should be hearty enough to stand up to the season. That’s where this one comes in, with its black beans, kale, corn, and avocado, ready to power you through dreary days with its rainbow of vegetables, but also powering you up with its many nutrients to fight off all those colds the kids bring home from daycare.
Get the Recipe: Southwestern Chopped Kale Salad from Sweet Peas and Saffron
What recipes are on your fall meal plan right now?
This post originally ran on Kitchn. See it there: 3 Recipes That Should Be on Your Weekly Meal Plan This Fall