Supper Club Meal Plan 36 (autumn)

Here’s this week’s lineup! The feature food is navy beans!

Grocery Shopping List

This Week’s Lineup!

If you have an hour or two on the weekend to take some time to prep parts of your meals, then you can get dinner on the table so much faster during the week! Here are some meal prep ideas:

1. Chop your veggies

Chop your veggies and then place each meal’s worth of veggies in a ziploc bag.

Spinach and Artichoke Quinoa Bake: Ribbon the spinach and dice the artichokes.

Fall Harvest Roasted Veggie Lasagna: Roughly chop the mushrooms, zucchinis, peppers, eggplant, and onions into bite-size pieces.

Buffalo Chicken Quinoa: Dice the onions. Grate the carrot.

Moroccan Beef and Lentils: Dice the onion, grate the carrots, and cut the dried apricots.

2. Prepare your sauces

Make the sauce for the Spinach and Artichoke Quinoa Bake. Make the cottage cheese mixture for the Fall Harvest Roasted Veggie Lasagna.

3. Prepare your protein

Cook and dice the chicken or prepare the navy beans (Spinach and Artichoke Quinoa Bake). Cook the navy beans (unless using canned). Cook the quinoa if you are following the stove top instructions (Buffalo Chicken Quinoa).

Happy meal prepping!

Spinach and Artichoke Quinoa Bake

Hearty spinach and artichoke quinoa bake with navy beans or chicken, feta, and mozzarella in a garlicky lemon herb sauce. A protein-rich and satisfying bake ready in 35 minutes with 19 grams of protein per serving.

Check out this recipe

Fall Harvest Roasted Veggie Lasagna

Hearty fall harvest lasagna layered with oven-roasted mushrooms, peppers, zucchini, and eggplant over a creamy cottage cheese filling beneath golden melted mozzarella. A vegetarian showstopper that serves 12.

Check out this recipe

Buffalo Chicken Quinoa (Instant Pot directions)

This buffalo chicken quinoa combines ground chicken, navy beans, quinoa, and Frank’s RedHot in the Instant Pot for a spicy, protein-packed bowl ready in 35 minutes. The beans and quinoa stretch the meal while adding fiber and plant-based protein.

Check out this recipe

Moroccan Beef and Lentils

Fragrant Moroccan beef and lentil stew seasoned with warm spices, dried apricots, and raisins simmered with diced tomatoes for a sweet and savory one-pot dinner. Ready in just 25 minutes with 20 grams of protein and 10 grams of fibre per serving.

Check out this recipe

Serve over brown rice with a side dish of green beans (or other veggies).

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