As the leaves change color and the weather gets cooler, it’s time to start thinking about fall flavors. And what better way to enjoy the season than with a delicious and easy meal prep plan?.
This meal prep plan is perfect for busy weeknights, when you don’t have a lot of time to cook. The recipes are all simple to make, and they can be easily customized to fit your dietary needs and preferences..
Here are a few of the recipes that you’ll find in this meal prep plan:.
– Slow Cooker Turkey Chili: This chili is packed with flavor, and it’s perfect for a cold fall night..
– Sheet Pan Chicken and Vegetables: This is a healthy and delicious way to get your protein and veggies in..
– Quinoa Salad with Roasted Butternut Squash: This salad is perfect for lunch or dinner, and it’s a great way to use up leftover butternut squash..
– Pumpkin Oatmeal: This oatmeal is a warm and comforting way to start your day..
In addition to the recipes, this meal prep plan also includes a grocery list and a step-by-step guide on how to prep your meals ahead of time. So what are you waiting for? Get started on your fall meal prep today!.
**Grocery List**.
– 1 pound ground turkey.
– 1 onion, chopped.
– 1 green bell pepper, chopped.
– 1 red bell pepper, chopped.
– 1 (15 ounce) can black beans, rinsed and drained.
– 1 (15 ounce) can corn, drained.
– 1 (10 ounce) can diced tomatoes with green chilies, undrained.
– 1 teaspoon chili powder.
– 1/2 teaspoon cumin.
– 1/4 teaspoon salt.
– 1/4 teaspoon black pepper.
– 1 pound boneless, skinless chicken breasts.
– 1 tablespoon olive oil.
– 1 teaspoon salt.
– 1/2 teaspoon black pepper.
– 1 pound baby potatoes, halved.
– 1 pound broccoli florets.
– 1 head of cauliflower, cut into florets.
– 1 butternut squash, peeled and cubed.
– 1 tablespoon olive oil.
– 1/2 teaspoon salt.
– 1/4 teaspoon black pepper.
– 1 cup quinoa.
– 2 cups water.
– 1/2 cup pumpkin puree.
– 1/2 teaspoon pumpkin pie spice.
– 1/4 cup maple syrup.
**Step-by-Step Guide**.
1. **Sunday:**.
– Cook the ground turkey in a large skillet over medium heat. Drain off any excess grease..
– Add the onion, green bell pepper, red bell pepper, black beans, corn, diced tomatoes, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine..
– Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the vegetables are tender..
– While the chili is simmering, preheat the oven to 400 degrees Fahrenheit..
– Toss the chicken breasts with olive oil, salt, and black pepper..
– Place the chicken breasts on a baking sheet and roast for 15-20 minutes, or until cooked through..
– Toss the baby potatoes, broccoli, and cauliflower with olive oil, salt, and black pepper..
– Spread the vegetables on a baking sheet and roast for 15-20 minutes, or until tender..
– While the vegetables are roasting, peel and cube the butternut squash..
– Toss the butternut squash with olive oil, salt, and black pepper..
– Spread the butternut squash on a baking sheet and roast for 15-20 minutes, or until tender..
– Cook the quinoa according to the package directions..
– In a small bowl, combine the pumpkin puree, pumpkin pie spice, and maple syrup..
– Stir the pumpkin mixture into the cooked quinoa..
2. **Monday:**.
– Pack the chili, chicken, vegetables, and quinoa into individual containers..
– Enjoy your delicious and easy fall meal prep!.
**Tips**.
– This meal prep plan is just a starting point. Feel free to customize it to fit your dietary needs and preferences..
– If you don’t have time to cook everything on Sunday, you can cook some of the recipes ahead of time and reheat them during the week..
– Leftovers can be stored in the refrigerator for up to 3 days..
**Enjoy your fall meal prep!**.
