This is the week fall food really starts. There is a baked ziti that covers two dinners, a Greek sheet pan chicken, a butternut squash chili, tandoori salmon, and slow cooker pork chops to finish the week.
For the bonus recipe, apple crisp is the one to make while the apples are at their best. Buttery oat topping, jammy cinnamon apples, and it is even better with a scoop of vanilla ice cream on top.
Helpful Tips for This Week
- Assemble the baked ziti the night before if you can. It keeps in the fridge for up to 24 hours and bakes straight from cold, just add about 10 minutes.
- Get the Greek chicken into its marinade before you leave the house. Thirty minutes is enough, but overnight is better.
- Peel and cube the butternut squash on the day you shop. It is the slowest part of Wednesday’s chili and it keeps in the fridge for a few days.
- The tandoori marinade takes five minutes to stir together. Start it as soon as you walk in, then the salmon only needs about 10 minutes in the oven.
- The apple crisp can be assembled and refrigerated unbaked for up to 6 hours, so put it together in the afternoon and bake it while you eat dinner.
1
Monday — Baked Ziti with Ground Beef
This baked ziti with ground beef is a classic family style dinner made with a simple tomato meat sauce, tender pasta, and layered cheeses. It is easy to prep, bakes beautifully, and works well for leftovers or make ahead meals.
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2
Tuesday — Greek Sheet Pan Chicken with Vegetables
Juicy Greek-marinated chicken thighs roast with zucchini, peppers, tomatoes, and red onion on one sheet pan. Finish with Kalamata olives and crumbled feta for an easy, flavor-packed dinner.
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3
Wednesday — Vegetarian Butternut Squash Chili
Rich and flavorful Butternut Squash Chili is a delicious and hearty slow-simmered vegetarian meal that everyone loves.
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4
Thursday — Baked Tandoori Salmon
Tandoori Salmon is an easy and delicious Indian fish dish of yogurt marinated baked salmon. It's so simple to make, and packed with flavor.
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5
Friday — Slow Cooker Pork Chops with Gravy
Slow Cooker Pork Chops are tender, flavorful, and smothered in a savory, rich and silky gravy. You’ll love making this recipe for slow cooker pork chops with gravy.
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6
Bonus — Old Fashioned Apple Crisp
A classic, cozy apple crisp with a buttery oat topping and a jammy, cinnamon-kissed apple filling. Peel your apples and choose your cut: ultra-thin slices for a restaurant-style, saucy texture or a quick dice for more bite. Serve warm with vanilla ice cream and a drizzle of caramel for the perfect finish.
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Easy Serving Ideas
Keep the sides easy this week. The baked ziti needs nothing more than a green salad or garlic bread. Serve the Greek chicken as it is, or with rice or warm pita. The chili is good with your usual toppings, the salmon with rice and naan, and the pork chops with mashed potatoes to catch the gravy.
Shopping List
This shopping list includes everything you need to make all five dinners, plus the bonus dessert included in this week’s plan. Click the button below to print it and take it to the store.
Produce
- 3 medium yellow onions, or 1 small bag yellow onions
- 1 medium red onion
- 2 bulbs garlic
- 1 piece fresh ginger root
- 3 bell peppers, one of them red
- 1 medium zucchini
- 1 cup cherry tomatoes, about 5 ounces
- 1 medium butternut squash, about 1 ½ pounds
- 2 pounds apples, such as Granny Smith or Honeycrisp
- 3 lemons
- 1 small bunch fresh basil
- 1 small bunch fresh cilantro
Meat and Seafood
- 1 pound lean ground beef, 90/10
- 6 bone-in skin-on chicken thighs, about 2 pounds
- 2 pounds boneless pork loin chops, 1 ¼ to 1 ½ inches thick
- 1 ½ pounds salmon fillets
Dairy
- 1 stick unsalted butter
- 1 (15-ounce) tub whole milk ricotta cheese
- 12 ounces shredded low-moisture mozzarella cheese
- 1 small wedge Parmesan cheese, or 2 ounces grated
- 1 small package crumbled feta cheese, about 2 ounces
- 1 (8-ounce) container plain Greek yogurt
Canned and Jarred
- 1 (14-ounce) can tomato sauce or passata
- 1 (15-ounce) can diced tomatoes
- 1 (14.5-ounce) can diced tomatoes
- 2 (15.5-ounce) cans kidney beans
- 1 (14-ounce) can low-sodium chicken stock
- 1 (32-ounce) carton low-sodium vegetable stock
- 1 jar Kalamata olives, you will need ½ cup
Pasta and Dry Goods
- 1 (1-pound) box ziti pasta
Baking Aisle
- All-purpose flour
- Old-fashioned rolled oats
- Granulated sugar
- Light brown sugar
Oils, Condiments and Spices
- Olive oil
- Vegetable oil
- Red wine vinegar, if you want it instead of lemon juice in the Greek marinade
- Kosher salt
- Fine sea salt
- Ground black pepper
- Dried oregano
- Italian seasoning
- Chili powder
- Ground cumin
- Smoked paprika
- Paprika
- Garlic powder
- Ground mustard
- Garam masala
- Ground coriander
- Ground turmeric
- Cayenne pepper
- Ground cinnamon
- Dried bay leaves
Supplies
- Large sheet pan
- Quarter sheet pan, plus foil or parchment paper
- 9×13-inch baking dish
- 9-inch square baking dish
- Large pot for the pasta
- Dutch oven or large saucepan
- 5 or 6 quart slow cooker
Optional Serving Ideas
- Vanilla ice cream and caramel sauce with the apple crisp
- Shredded cheese, sour cream, chopped cilantro, or diced avocado for the butternut squash chili
- Extra fresh basil for the baked ziti
- Rice or naan with the tandoori salmon
- Mashed potatoes or roasted vegetables with the slow cooker pork chops
- A green salad or garlic bread with the baked ziti
Made something from this week’s plan? Leave a 5-star rating and a quick comment on the recipe. It helps other readers decide what to cook next, and it means a lot to me. Thank you for your support!
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