Meal Planning {Again}

Saturday after my run, I dragged the BOY to the grocery store before lunch.  The main reason was I needed to pick up my allergy prescriptions, but I also wanted some input on this mini week’s meals.





Our thought pattern went something like this…


Saturday Night: Chicken Parm




Sunday Night: Chili (most likely a similar recipe to this one)

With leftovers for week day lunches


Monday Day: Root Vegetable Tagine

For lunches and to freeze


Monday Night: Dinner at the RAM with my family

My aunt is coming in town for Thanksgiving…Hooray!


Tuesday Night: Pork Tenderloin (super easy for one of my busier work days)


Wednesday Night: Dinner downtown for my brother’s birthday


Thursday: Thanksgiving Shenanigans*


*I have fondly named this Thanksgiving since it is going to be a few full days of food, drink, and family.  My mom is working on the meal plan.  I am in charge of sweet potato pie, and I picked up a new red wine to have with dinner.  And let’s not forgot all of these cookies…I can’t wait for the holiday and of course a 5 day weekend!





Are you already thinking about you Thanksgiving menu?



Because I’m sure you’d like more out of this post then just my meals for the week, here by request, is the ‘recipe’ for Butternut Squash Fries




Start by cutting a butternut squash into evenly sized sticks.  As always with butternut, this is harder than you’d think.  Try pealing the squash first to make it easier to cut.




Place on baking sheet and drizzle with olive oil and sea salt, rolling the squash around so that they are all fully covered.




One of the reasons that this batch turned out so delectable is that I used fresh olive oil that the BOY’s parents brought us from Italy. 




It’s amazing what a quality olive oil can do!




Roast the fries turning once or twice until the edges start to crisp.




Feel free to sample as you go.  I always do!






You can serve these fries in your favorite dips, but I thought they were so amazing that I devoured them plain with a big bowl of hearty soup.





Butternut Squash Fries



1 butternut squash cut into sticks

2 tsp olive oil

Sea salt to taste



Preheat oven to 400 degrees.  Line a baking sheet with foil and non stick spray.

Place sliced squash onto baking sheet.  Drizzle with oil and sea salt coating everything evenly.

Place in oven for ~45 minutes, turning at least one time.

Serve warm.  Store leftovers in an airtight container in the fridge and reheat in the microwave.



Note: Try adding in sweet potatoes or parsnips for some variety!

If you don’t like chopping up squash, Whole Foods, Costco, and Trader Joe’s all have precut squash!

11 thoughts on “Meal Planning {Again}

  1. Mariano’s! I hear about Mariano’s about 20 times a day on Facebook! I’m originally from Mt. Prospect and most of my friends and family are still in the area and they are all completely obsessed with Mariano’s. Anyway, just had to mention that. 🙂 I hope you have a great Thanksgiving!

  2. I had a feeling it was a similar recipe to sweet potatoes fries! I’m glad it is, squash is normally pretty cheap and goes a long way but I get bored with the mashed up version. Great idea!

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