Happy Saturday! Do I say that every Saturday? Of course I do…it’s always a good thing it’s Saturday!
I’m spending some quality time with my stepsister today and then just laying low the rest of the weekend. Rumor has it it’s going to be B-E-A-UTIFUL here in Minneapolis this weekend. Like it might hit 70 degrees. In November. Craziness! I’ll take it.
So I’m guess we’ll spend lots of time outside at the park, trolling around the block on Lars’ tricycle, and going down the slide into the big pile of leaves that I raked about 347 times. Approximately.
As always, this week’s meal plan is complete with some prep ahead tips and a printable grocery list at the bottom. Enjoy!
Roasted Butternut Squash Pizza from Hip Foodie Mom.
Note for cook: One small sized butternut squash should yield about 2 cups of roasted butternut squash to be used for the pizza. It’s important not to load on too many toppings onto your pizza so it cooks evenly. This will yield a more crispy and better tasting pizza.
One Pot Sweet Potato Kale Quinoa Skillet from Lauren Kelly Nutrition.
Prep Tip: This will be ready in under 30 minutes!
Pesto Gnocchi with Sausage Asparagus and Mushrooms from Flavor the Moments.
Prep Tips: Since asparagus is out of season, feel free to sub with broccoli or peas! Pesto may be made in advance.
One Pan Maple Balsamic Chicken with Brussels Sprouts and Butternut Squash from greens & chocolate.
Roasted Pears with Cranberries Walnuts and Blue Cheese from Spoonful of Flavor.
Click HERE for printable grocery list!