Happy Fall! And happy Oktoberfest! I apologize in advance that this week’s meal plan isn’t packed full of German food, but I hope the super-Fallish Sheet Pan Dijon Maple Pork Tenderloin makes up for it. We are finally getting some cooler weather in Denver this weekend, making me crave cozier foods, like Italian meatballs and green curry. For a budget-friendly meal with a Fall punch, there’s also a baby spinach frittata with sweet potato hash crust from Cookie + Kate – how good does that sound?!
Hope you all have a lovely weekend! Bry and I are treating our bodies to yoga and breakfast sandwiches from an awesome breakfast spot in the Highlands called The Wooden Spoon. Talk about seriously fluffy eggs stuffed inside and even fluffier brioche bun. I wish every Saturday could be like this one 😉
As always, if you’re new to the THT Meal Planning Guides, be sure to check out the intro post first!
- Sunday: Sheet Pan Dijon Maple Pork Tenderloin
- Monday: Baby Spinach Frittata with Sweet Potato Hash Crust with side salad
- Tuesday: Spinach Turkey Meatball Subs with Simple Marinara Sauce
- Wednesday: Simple Chickpea Curry with Cauliflower Rice
- Thursday: Leftovers
- Friday: Out
- Rolled oats
- Olive oil
- Canola oil
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Ground cumin
- Dried thyme
- Dried Italian seasoning
- Salt and pepper
- 4 cloves garlic
- 1 large apple (I used a honey crisp)
- 2 sweet potatoes
- 1 lb carrots
- 1 lb brussels sprouts
- 1 head cauliflower
- 1 red bell pepper
- 2 green onions
- 10 ounces baby spinach
- Milk of choice
- 3 ounces goat cheese
- Grated parmesan cheese
- Whole wheat hot dog buns
- 1 lb pork tenderloin
- 1 lb lean ground turkey
- 1 can lite coconut milk (canned)
- 1 can chickpeas
- 1 28-oz can whole, peeled tomatoes
- Green curry paste
Sunday Game Plan
All these recipes (except for the pork) taste better as leftovers – in my opinion – so I highly recommend doing all your cooking on Sunday and re-heating throughout the week. So let’s get cooking!
- Start by following instructions for the Baby Spinach Frittata and Sweet Potato Hash. Once cooked, allow to cool then store in fridge and reheat on Monday. Other option is to prepare the frittata on Sunday then cook it fresh Monday night.
- While the frittata is baking, make your spinach and turkey meatballs. Instead of cooking the meatballs in the sauce, I recommend baking the turkey meatballs at 350F for 20 minutes. While the meatballs are cooking in the oven, make the marinara sauce by following recipe instructions. Store meatballs and sauce together in a Tupperware container and reheat on Tuesday. Other option is to make the sauce on Sunday then bake the meatballs fresh on Tuesday night as they only take 20 minutes.
- Next, follow instructions for making the chickpea curry and cauliflower rice (but skip the step of heating the cauliflower until Wednesday). Store curry and rice separately in the fridge. ON Wednesday heat cauliflower rice in skillet per recipe instructions. Option to reheat curry over the stove or in the microwave.
- Finally, follow recipe instructions for Sheet Pan Dijon Maple Pork Tenderloin and enjoy for dinner Sunday night!