Chilly fall nights call for a masterful meal plan—one that ensures you have all the ingredients you need so you don’t have to run out to the store, and also includes heart-warming dishes that are perfect for a cozy evening bundled up indoors.
Enter: The Warm and Cozy 7 Night Meal Plan—warm and hearty dishes for each night this week, with plenty of leftovers for easy lunches in between. These seven recipes work well together in that they feature new and different ways to use some of the same ingredients, to help keep your grocery list down while still enjoying a wide range of delicious meal options.
Enjoy!
Week Overview:
- Day 1: Cinnamon French Toast Muffins
- Day 2: Rosemary Pork Loin Sandwich w/ Spiced Cherries
- Day 3: Butternut Squash Apple Soup with Parmesan Sage Croutons
- Day 4: Slow Cooker Apple Cider Pulled Sandwiches
- Day 5: Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons
- Day 6: Mini Shepherd’s Pies
- Day 7: Five Bean Chili with Kale
Note: All recipes are for 4 servings, unless otherwise noted; adjust recipes as needed to fit your family.
Sunday – Cinnamon French Toast Muffins
Serves 6 (makes 12 muffins)
Enjoy breakfast for dinner with these delicious cinnamon-flavored French toast muffins! You can also put a fun seasonal spin on this recipe by adding some holiday spices like ginger, nutmeg, and cloves. You can use any assorted Martin’s Rolls or Bread for this recipe—if you’re following the rest of this week’s meal plan, you should have extra Sandwich Potato Rolls, Whole Wheat Potato Bread, or Old-Fashioned Real Butter Bread to use in this recipe.
Get the recipe: https://potatorolls.com/recipes/cinnamon-french-toast-muffins
Leftovers Tip: These mini muffins make great leftovers! They taste even better the next day as the flavors have time to meld together and soak into the bread. Enjoy as a delicious warm brunch or dessert!
Monday – Rosemary Pork Loin Sandwich w/ Spiced Cherries
Serves 4
Get into the holiday season with a fragrant rosemary roasted pork tenderloin paired with a clove and cinnamon-spiced cherry sauce, all nestled on fluffy Martin’s Sandwich Potato Rolls.
Get the recipe: https://potatorolls.com/recipes/rosemary-pork-loin-sandwich-w-spiced-cherries
Leftovers Tip: If you have extra pork, it would make a great quick lunch for the next day paired with a side salad or on a sandwich. Additionally, save any extra cherries as garnish for tomorrow’s recipe.
Tuesday – Butternut Squash Apple Soup with Parmesan Sage Croutons
by: Well Plated
Serves 8
Cozy up with a heart-warming bowl of flavorful fall produce including butternut squash, apples, and nutmeg. Try using cubed Martin’s Whole Wheat Potato Bread for the parmesan and sage-infused croutons in this comforting soup dish from blogger Well Plated.
Get the recipe: https://www.wellplated.com/butternut-squash-apple-soup
Leftovers Tip: Reserve half of a cubed butternut squash (3-4 cups) for Thursday’s salad dish.
Wednesday – (5 ingredient) Slow Cooker Apple Cider Pulled Sandwiches
Serves 4-6
Make the most of the fall apple harvest with this apple-centric recipe of cider-braised pulled chicken, slow cooked with diced apples, yellow onions, and garlic; topped with an apple cider vinegar-dressed quick cabbage and apple slaw, on Martin’s 12-Sliced Potato Rolls.
Get the recipe: https://potatorolls.com/recipes/slow-cooker-apple-cider-pulled-chicken-sandwiches
Leftovers Tip: Repurpose any extra shredded chicken for the next day’s lunch, in a chicken salad sandwich or atop a mixed greens salad (with apple slices).
Thursday – Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons
by: Half Baked Harvest
Serves 4
Nothing says autumn like a hearty kale salad topped with sweet and smoky roasted butternut squash, honeycrisp apples, pecans, toasted squash seeds, and apple cider-honey dressing. To top it all off, it’s garnished with brie grilled cheese croutons—try using Martin’s Whole Wheat Potato Bread for a buttery, golden touch.
Get the recipe: https://www.halfbakedharvest.com/crispy-kale-roasted-autumn-salad-brie-grilled-cheese-croutons
Leftovers Tips: Use reserved butternut squash Tuesday’s soup recipe. Reserve 4 cups of roughly chopped kale for Saturday’s chili.
Friday – Mini Shepherd’s Pies
Serves 4-6
These cute mini shepherd’s pies are filled with steak-seasoned ground beef, mixed veggies like peas, carrots, and corn, and quick mashed potatoes, all inside Martin’s Old-Fashioned Butter Bread toast bowls.
Get the recipe: https://potatorolls.com/recipes/mini-shepherds-pies
Leftovers Tip: Make extra mashed potatoes to use in lunches, alongside other leftovers such as shredded chicken, roast pork, or roasted squash. Additionally, if you buy your ground beef in 1 pound increments, you can cook all of it and save half to add to tomorrow’s chili.
Saturday – Five Bean Chili with Kale
Serves 8
This hearty bowl of chili incorporates a 5 varieties of beans (including pinto, kidney, and black), canned tomatoes, kale, and plenty of spices and veggies. While even meat-lovers can appreciate this delicious vegetarian dish, you can also put a spin on it by adding in reserved seasoned ground beef from a previous night’s meal.
Leftovers Tip: Since this recipe makes 8 servings, you’ll have plenty left over for a quick, hearty lunch the next day! Use reserved kale from Thursday’s salad dish. Additionally, if you have leftover ground beef from Friday, you can add it to this chili recipe.
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