With Thanksgiving is just days away, the last thing you probably want to think about is what to eat the rest of the week! These make-ahead, one-pot, and 30-minute meals are a total game-changer for a busy week!
This week’s meal plan includes: Pasta pomodoro, potato soup, Mediterranean chicken quinoa bowls, sausage breakfast casserole, leftover turkey chili, and fig and cheese crostini.
To simplify your grocery shopping list:
- Use your favorite veggies for the Mediterranean quinoa bowls. Bell peppers would be a great addition since you’re already using them in the sausage casserole and chili. Roasted Yukon potatoes would also be a great addition.
- To make things easier on yourself, grab a couple salad kits, veggie steamer bags, and frozen rolls or garlic bread for easy sides.
- Fresh tomatoes used in pomodoro sauce and Mediterranean bowls.
- Lots of shelf-stable pantry staple ingredients this week — dried pasta, canned corn, canned beans, stock or broth, quinoa — so you probably have a good chunk of the ingredients on hand.
How to Print Shopping List
- Click on the shopping cart icon below.
- Select which meals you would like to include. You may also adjust serving sizes at this time.
- Click on the shopping cart logo again to generate your shopping list.
- Once your shopping list is generated, you can print it out by clicking on the printer icon.
Meal Prep & Leftover Tips
Pasta Pomodoro Sauce: Authentic Pomodoro sauce from Naples is always made with fresh tomatoes, but if you do need to use canned, look for authentic DOP imported tomatoes.
Potato Soup: You can use russet potatoes, but I prefer yukon gold as they are less starchy and hold their shape, rather than dissolving into mush or disappearing into the soup like russets tend to.
Mediterranean Chicken Quinoa Bowl: Prep everything ahead of time so you can just assemble and eat! Feel free to toss in more veggies, pretty much any vegetable pairs well with the feta and chicken.
Sausage Breakfast Casserole: If making this breakfast casserole as an overnight casserole, add the cheese and frozen hashbrowns just before baking. The hashbrowns do best when cooked from frozen.
Deer Valley’s Turkey Chili: For the best results in flavor and consistency, make the chili in advance, chill, then reheat over medium heat.
Fig & Cheese Crostini: For a crowd, I assemble the crostini on several baking sheets. You can load about 30 crostini per baking sheet, prepared well before the party and refrigerated. Then pop them into the oven once your guests arrive
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