CloseOur column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign uphereto get a meal plan delivered to your inbox every Saturday!It’s officially hat-and-glove season here in Vermont! Meaning you need both—or at least, I’m way more comfortable with both—when out and about. These first few weeks of colder weather always feel really cold, but as we get deeper into winter, I know I’ll get more used to it. Until that time, I’m digging into comfort foods to keep me warm! This week of 20-minute dinners provides that coziness I crave, with the convenience of quick meals.Your Meal PlanSunday’s cozySpinach & Artichoke Dip Pastakicks off this week of 20-minute dinners. Pasta is always the first thing I think of when I’m craving something comforting and this recipe also happens to pack in the veggies, which is a plus. Tuesday’sEasy Butternut Squash Soupis next on the menu. Using peeled and cubed butternut squash, which can be found in the produce section or the freezer aisle, means I’ll save on prep time and can get this creamy soup on the table in a quick 20 minutes.There’s one more 20-minute soup on for the week—theItalian Wedding Soup—then a few more delicious 20-minute meals to get you to Friday. TheRoasted Red Pepper, Spinach & Feta Penne Pastaon Wednesday is another comfort-food favorite in my house. I absolutely love using feta in this recipe. The warm pasta melts the cheese ever so slightly to create a creamy, silky sauce that’s just delicious. And last but not least, we close out the week with Friday’sSalmon Tacos with Pineapple Salsa. In my opinion, you can never go wrong with tacos!Sunday:Spinach & Artichoke Dip PastaMonday:Chicken Cutlets with Sun-Dried Tomato Cream Sauceover cooked orzoTuesday:Easy Butternut Squash Soupwith toast topped with apple slices and Cheddar cheeseWednesday:Roasted Red Pepper, Spinach & Feta Penne PastaThursday:Italian Wedding Soup(Go for frozen meatballs to keep this soup speedy.)Friday:Salmon Tacos with Pineapple SalsaGet the Printable Shopping List Here!Big Batch SnackThese festive fall muffins combine pumpkin and chocolate to create a delicious bite-size snack I will enjoy all week long. I’m not the best baker, so I love how easy these are to make. Just stir all of the ingredients together in a bowl—no mixer required—then bake, and in no time you’ll have yourself a yummy snack.Get the Recipe:Mini Pumpkin Chocolate Chip MuffinsTreat YourselfJamie Vespa, M.S., R.D.I’ve been really into ourClassic White Russianrecipe lately. The creamy combination of milk (or cream or a dairy alternative) and just-sweet-enough coffee liqueur is just delicious. Plus, it requires just three ingredients to make, which is a plus!Get the Recipe:Classic White RussianLove this newsletter, have a meal-prep tip you’re dying to share or a question you need answered? Email me atThePrep@eatingwell.comWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign uphereto get a meal plan delivered to your inbox every Saturday!It’s officially hat-and-glove season here in Vermont! Meaning you need both—or at least, I’m way more comfortable with both—when out and about. These first few weeks of colder weather always feel really cold, but as we get deeper into winter, I know I’ll get more used to it. Until that time, I’m digging into comfort foods to keep me warm! This week of 20-minute dinners provides that coziness I crave, with the convenience of quick meals.Your Meal PlanSunday’s cozySpinach & Artichoke Dip Pastakicks off this week of 20-minute dinners. Pasta is always the first thing I think of when I’m craving something comforting and this recipe also happens to pack in the veggies, which is a plus. Tuesday’sEasy Butternut Squash Soupis next on the menu. Using peeled and cubed butternut squash, which can be found in the produce section or the freezer aisle, means I’ll save on prep time and can get this creamy soup on the table in a quick 20 minutes.There’s one more 20-minute soup on for the week—theItalian Wedding Soup—then a few more delicious 20-minute meals to get you to Friday. TheRoasted Red Pepper, Spinach & Feta Penne Pastaon Wednesday is another comfort-food favorite in my house. I absolutely love using feta in this recipe. The warm pasta melts the cheese ever so slightly to create a creamy, silky sauce that’s just delicious. And last but not least, we close out the week with Friday’sSalmon Tacos with Pineapple Salsa. In my opinion, you can never go wrong with tacos!Sunday:Spinach & Artichoke Dip PastaMonday:Chicken Cutlets with Sun-Dried Tomato Cream Sauceover cooked orzoTuesday:Easy Butternut Squash Soupwith toast topped with apple slices and Cheddar cheeseWednesday:Roasted Red Pepper, Spinach & Feta Penne PastaThursday:Italian Wedding Soup(Go for frozen meatballs to keep this soup speedy.)Friday:Salmon Tacos with Pineapple SalsaGet the Printable Shopping List Here!Big Batch SnackThese festive fall muffins combine pumpkin and chocolate to create a delicious bite-size snack I will enjoy all week long. I’m not the best baker, so I love how easy these are to make. Just stir all of the ingredients together in a bowl—no mixer required—then bake, and in no time you’ll have yourself a yummy snack.Get the Recipe:Mini Pumpkin Chocolate Chip MuffinsTreat YourselfJamie Vespa, M.S., R.D.I’ve been really into ourClassic White Russianrecipe lately. The creamy combination of milk (or cream or a dairy alternative) and just-sweet-enough coffee liqueur is just delicious. Plus, it requires just three ingredients to make, which is a plus!Get the Recipe:Classic White RussianLove this newsletter, have a meal-prep tip you’re dying to share or a question you need answered? Email me atThePrep@eatingwell.comWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign uphereto get a meal plan delivered to your inbox every Saturday!It’s officially hat-and-glove season here in Vermont! Meaning you need both—or at least, I’m way more comfortable with both—when out and about. These first few weeks of colder weather always feel really cold, but as we get deeper into winter, I know I’ll get more used to it. Until that time, I’m digging into comfort foods to keep me warm! This week of 20-minute dinners provides that coziness I crave, with the convenience of quick meals.Your Meal PlanSunday’s cozySpinach & Artichoke Dip Pastakicks off this week of 20-minute dinners. Pasta is always the first thing I think of when I’m craving something comforting and this recipe also happens to pack in the veggies, which is a plus. Tuesday’sEasy Butternut Squash Soupis next on the menu. Using peeled and cubed butternut squash, which can be found in the produce section or the freezer aisle, means I’ll save on prep time and can get this creamy soup on the table in a quick 20 minutes.There’s one more 20-minute soup on for the week—theItalian Wedding Soup—then a few more delicious 20-minute meals to get you to Friday. TheRoasted Red Pepper, Spinach & Feta Penne Pastaon Wednesday is another comfort-food favorite in my house. I absolutely love using feta in this recipe. The warm pasta melts the cheese ever so slightly to create a creamy, silky sauce that’s just delicious. And last but not least, we close out the week with Friday’sSalmon Tacos with Pineapple Salsa. In my opinion, you can never go wrong with tacos!Sunday:Spinach & Artichoke Dip PastaMonday:Chicken Cutlets with Sun-Dried Tomato Cream Sauceover cooked orzoTuesday:Easy Butternut Squash Soupwith toast topped with apple slices and Cheddar cheeseWednesday:Roasted Red Pepper, Spinach & Feta Penne PastaThursday:Italian Wedding Soup(Go for frozen meatballs to keep this soup speedy.)Friday:Salmon Tacos with Pineapple SalsaGet the Printable Shopping List Here!Big Batch SnackThese festive fall muffins combine pumpkin and chocolate to create a delicious bite-size snack I will enjoy all week long. I’m not the best baker, so I love how easy these are to make. Just stir all of the ingredients together in a bowl—no mixer required—then bake, and in no time you’ll have yourself a yummy snack.Get the Recipe:Mini Pumpkin Chocolate Chip MuffinsTreat YourselfJamie Vespa, M.S., R.D.I’ve been really into ourClassic White Russianrecipe lately. The creamy combination of milk (or cream or a dairy alternative) and just-sweet-enough coffee liqueur is just delicious. Plus, it requires just three ingredients to make, which is a plus!Get the Recipe:Classic White RussianLove this newsletter, have a meal-prep tip you’re dying to share or a question you need answered? Email me atThePrep@eatingwell.com
Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign uphereto get a meal plan delivered to your inbox every Saturday!
It’s officially hat-and-glove season here in Vermont! Meaning you need both—or at least, I’m way more comfortable with both—when out and about. These first few weeks of colder weather always feel really cold, but as we get deeper into winter, I know I’ll get more used to it. Until that time, I’m digging into comfort foods to keep me warm! This week of 20-minute dinners provides that coziness I crave, with the convenience of quick meals.
Your Meal Plan
Sunday’s cozySpinach & Artichoke Dip Pastakicks off this week of 20-minute dinners. Pasta is always the first thing I think of when I’m craving something comforting and this recipe also happens to pack in the veggies, which is a plus. Tuesday’sEasy Butternut Squash Soupis next on the menu. Using peeled and cubed butternut squash, which can be found in the produce section or the freezer aisle, means I’ll save on prep time and can get this creamy soup on the table in a quick 20 minutes.
There’s one more 20-minute soup on for the week—theItalian Wedding Soup—then a few more delicious 20-minute meals to get you to Friday. TheRoasted Red Pepper, Spinach & Feta Penne Pastaon Wednesday is another comfort-food favorite in my house. I absolutely love using feta in this recipe. The warm pasta melts the cheese ever so slightly to create a creamy, silky sauce that’s just delicious. And last but not least, we close out the week with Friday’sSalmon Tacos with Pineapple Salsa. In my opinion, you can never go wrong with tacos!
Sunday:Spinach & Artichoke Dip Pasta
Monday:Chicken Cutlets with Sun-Dried Tomato Cream Sauceover cooked orzo
Tuesday:Easy Butternut Squash Soupwith toast topped with apple slices and Cheddar cheese
Wednesday:Roasted Red Pepper, Spinach & Feta Penne Pasta
Thursday:Italian Wedding Soup(Go for frozen meatballs to keep this soup speedy.)
Friday:Salmon Tacos with Pineapple Salsa
Get the Printable Shopping List Here!
Big Batch Snack
These festive fall muffins combine pumpkin and chocolate to create a delicious bite-size snack I will enjoy all week long. I’m not the best baker, so I love how easy these are to make. Just stir all of the ingredients together in a bowl—no mixer required—then bake, and in no time you’ll have yourself a yummy snack.
Get the Recipe:Mini Pumpkin Chocolate Chip Muffins
Treat Yourself
Jamie Vespa, M.S., R.D.
I’ve been really into ourClassic White Russianrecipe lately. The creamy combination of milk (or cream or a dairy alternative) and just-sweet-enough coffee liqueur is just delicious. Plus, it requires just three ingredients to make, which is a plus!
Get the Recipe:Classic White Russian
Love this newsletter, have a meal-prep tip you’re dying to share or a question you need answered? Email me atThePrep@eatingwell.com
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Thanks for your feedback!
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