Meal Plan #23 – Taste It America

Happy Friday!

I have so many good fall recipes and I’m excited to dive into sharing them in these meal plans. Let’s dive in!

As always, please let me know if you need anything or have questions – I hope you have the most lovely weekend!

Here are the meals we’re working with for next week:

Monday | Ricotta Pasta

Tuesday | Vegetarian Enchiladas

Wednesday | White Chickpea Chili

Thursday | Chickpea Gyros

Friday | Chipotle Sofritas

BONUS | Baked Pumpkin Donuts

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Easy Ricotta Pasta – Creamy, Quick, and Delicious

This Creamy Ricotta Pasta recipe comes together in just 20 minutes with ricotta, parmesan, garlic, and olive oil. Add lemon for a fresh, zesty twist!

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5 from 3 votes

Vegetarian Enchiladas

These Vegetarian Enchiladas are packed with plant based protein and surprisingly simple to make! They’re easily versatile based on your protein and veggie preferences so use what you like!

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5 from 3 votes

White Chickpea Chili

Cozy Vegetarian White Chickpea Chili is easy to make with green chiles, corn, chickpeas and blended white beans to make it thick and creamy. This is a wonderful plant-based dinner the whole family will love. Serve with cheese, avocado, cilantro and tortilla chips for the perfect meal!

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5 from 2 votes

Easy Chickpea Gyro

These Chickpea Gyros are so simple to make and make for such a delicious vegetarian gyro option! Super filling and even good for meal prep!

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5 from 16 votes

Copycat Chipotle Sofritas

This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You’re going to love it!

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5 from 5 votes

Pumpkin Donuts

These Baked Pumpkin Donuts are FULLY vegan and require just a handful of simple ingredients. They can be made ALL in one bowl and are seriously the most delicious fall treat!

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✨ Get the printable shopping list here! ✨

Storage Containers:

🥡 I bought a multi-pack of THESE Snapware containers (affiliate link) at Costco a year ago and we really love them. This particular 5.5 cup size is my favorite as it allows me to fit a complete serving of a meal without it being too crowded.

Meal Prep Tips:

I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.

Monday: This is a super easy weeknight meal and perfect for Monday nights. Not much prepping here.

Tuesday: Pre-chop the veggies. Measure out and combbine the spices. Get the cans out and ready (I don’t open them yet but it just makes everything a little easier to have the cans assembled together). You can also pre cook the filling and store in the fridge until ready to make the enchiladas.

Wednesday: Pre chop the veggies. Get all of the cans out and ready.

Thursday: Pre chop the veggies and measure out the spices.

Friday: Measure out spices. Go ahead and crumble the tofu and store in the fridge.

BONUS: these are actually great for meal prep or alternatively make a great weekend baking time.

I REALLY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.

Happy cooking!

Brita

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