As promised…pumpkin and fall-inspired meal ideas! The Spiced Middle Eastern Butternut Squash has incredible Indian flavor — and you can use pumpkin or butternut squash!
We absolutely love it when we have one meal that turns into two! The Crockpot Mexican Chili goes perfectly with the Cinnamon Pumpkin Cornbread, and then you can use the leftovers for a quick & easy – and delicious – weeknight meal…the Loaded Sweet Potato with the Crockpot Mexican Chili! It doesn’t get much better than that!
The Fall Fattoush is one of our favorite salads and the kids were thrilled with the Roasted Parsnips with Mustard Vinaigrette — they are amazing! The Asian Pesto Pasta and the Baked Salmon Patties are also fantastic!
We hope you enjoy the meal ideas this week! Remember the coaching tip from Tuesday…there is ENORMOUS BENEFIT and NO DOWNSIDE to eating great-tasting meals using REAL ingredients! Be mindful of how you are feeding yourself and your family!
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Entrée 1
Slow Cooker Mexican Chili
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Entrée 2Baked Salmon Patties with Spicy Tartar Sauce
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Entrée 3Spiced Middle Eastern Butternut Squash
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Side 1Cinnamon Pumpkin Cornbread
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Side 2Roasted Parsnips with Mustard Vinaigrette
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Side 3Fall Fattoush Salad
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Quick & Easy 1Loaded Sweet Potato with Mexican Chili
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Quick & Easy 2Asian Pesto Pasta
- Like What You See?
