ThePrep: My Favorite Fall Dinners I’m Cooking Right Now
Think roast chicken, eggplant Parmesan and so many more tasty fall dinners. An added bonus: lots of these meals leave leftovers, so you can have an easy lunch the next day or freeze for dinner down the road!
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One of my favorite things about cooking this time of the year is that dinners, like casseroles, soups and slow-cooker recipes, often leave enough leftovers for at least a few meals. Plus, they tend to be meals that reheat well (and usually taste better the next day) or can be easily frozen for dinner down the road. They’re like a gift to your future self! That's what you’ll get in this week’s fall dinners that I’m absolutely loving right now. You’ll thank yourself later. =)
Your Meal Plan
A roast chicken is a classic cook-once, eat-a-bunch type of meal, so this week we’re cooking up one for Monday with our tasty Basic Whole Roast Chicken recipe. Leftovers get repurposed in Wednesday’s Classic Chicken Soup, but you could also go for Chicken Waldorf Salad or our Barbecue Chicken Stuffed Baked Potatoes. Another good one is EatingWell's Eggplant Parmesan on Tuesday. You can have leftovers over pasta or in a sandwich with extra sauce and cheese—yum! And another great one for leftovers is Thursday’s Slow-Cooker Carne Picada Tacos with Avocado Salsa—I’m already dreaming of breakfast tacos and taco salad! Enjoy!
Wednesday: Classic Chicken Soup with toasted baguette slices
Friday: Spinach & Artichoke Dip Pasta
Cooler mornings call for something warm and cozy. These Cinnamon Roll Overnight Oats are it! It takes just minutes to assemble these healthy no-cook breakfast cups and in no time at all, you have meal-prepped breakfasts on hand for the rest of the week. Top with fresh or frozen fruit to complete the meal.
Get the Recipe: Cinnamon Roll Overnight Oats
I’m not sure there could be a better fall cocktail than this Pumpkin-Spice Hot Toddy. Made with warming ingredients, like pumpkin-spiced tea, bourbon and honey, this fall sipper is perfect for around the campfire or cozied up on the couch. Top with a cinnamon stick and there you have it!
Get the Recipe: Pumpkin-Spice Hot Toddy
I hope you all have a safe and happy week, and if you have any questions or requests for future newsletters, please let me know by emailing ThePrep@eatingwell.com!
ThePrep | Week of 9/26/20- 10/2/20