Meal Plan #1 – Cozy Fall Dinners, From Bisque to Curry
Dive into fall with kabocha squash bisque, salmon two ways, beef & pumpkin curry, balsamic-glazed chicken thighs and plenty of crowd-pleasing sides.
Recipes in this meal plan:
How to use this meal plan
Use the − / + buttons to choose how many servings to make per meal in the meal plan. Servings are based on one standard portion per person as defined by the FDA, so increase the number if you want planned leftovers or are feeding bigger appetites. I usually double it for my family (which includes two teenagers and a hungry Dad Man). Servings for the individual recipes cannot currently be altered, so the servings you set will apply to all recipes in the meal plan.
On the Shopping List tab, Choose to view your shopping list by store section or as one combined list. Check off items you already have and as you shop. When you print or copy the list, checked items will not carry over.
For ingredients with a make from scratch option, check the box to add the ingredients to your list, or leave it unchecked and purchase a comparable ready-made product. Not all meal plans have optional recipes—they will appear above the shopping list if they do.
Coming soon: Prep Guide
The Prep Guide will show what you can make ahead, how ingredients and tasks carry across meals, and a helpful order for getting everything ready. For now, enjoy testing out using the shopping list and making the recipes in Dad Man's first meal plan!
SELECT # OF SERVINGS PER MEAL
-
4
+
SUMMARY
Meet the hardest-working squash in the produce aisle. Kabocha, the sweet, nutty Japanese pumpkin, shows up three times this week, and each time it plays a different role.
Day 1 starts the week off right: wild salmon bakes beside caramelized kabocha wedges, with ginger-green onion rice to catch every drop. While the oven is hot, roast extra squash.
That one move puts you halfway to Day 2’s velvety coconut bisque, served with garlicky shrimp and feta avocado toast for maximum flavor and texture.
On Day 3 the salmon comes back, this time on a bun. Why did it return? Because it's on a roll! 🥁💥 Crispy smashed potatoes and grilled summer squash fill out the plate.
Day 4, the kabocha turns up the heat in a beef and pumpkin coconut red curry with basmati rice and a sheet pan of Magic Veggie Medley, so everyone can top their own bowl. Why magic? Because I've converted enough kids into veggie lovers with just a couple very basic techniques that it's borderline magical. This recipe includes some tips for workarounds if it is too much spice for sensitive palettes.
Day 5 wraps up the week with balsamic glazed chicken thighs, creamy polenta and blistered green beans with chimichurri for snap and char.
The real magic in this meal plan, however, is the shopping list. A few basic ingredients (squash, potatoes and a couple of cans of coconut milk) cover several nights, and garlic and ginger work all week long. Less chopping, fewer store runs and more time at the table.
Now... let's get cooking!
DIETARY INFO
Dairy-Flexible, Gluten-Flexible, High-Protein, Nut-Free
ALLERGEN ALERT
Fish, Shellfish, Milk, Eggs, Soy, Sesame
PROTEINS IN THIS PLAN
Beef, Chicken, Salmon, Shrimp
SUBSTITUTIONS
Proteins: Chicken thighs can take the place of the beef or salmon, and the shrimp is optional.
Gluten-Free: Every recipe is gluten-free when you use gluten-free bread, breadcrumbs and buns.
Dairy-Flexible: Olive oil, dairy-free yogurt and dairy-free cheese swap in easily.
Allergens: Use a shrimp-free curry paste to ditch the shellfish. Coconut aminos can replace the fish sauce; make sure your tamari is gluten-free if you avoid gluten. A flax egg replacer works in the salmon burgers, and the sesame in the rice is easy to leave out.
*One serving equals a standard portion for the average adult. Feeding hungry teenagers, meal prepping, or planning for leftovers? Adjust the servings accordingly and your shopping list will update automatically.
