Meal Planner Tuesday Oct. 11th-Monday Oct. 24th

Tuesday October 11th: Spicy Italian Salad (5 cups romaine lettuce, 1 red bell pepper, 1 carrot)

Wednesday October 12th: Chicken Pot Pie IX (1 cup sliced carrots,  1/2 cup sliced celery)

Thursday October 13th: Borscht I (1/2 cup carrots, 1/2 stalk celery, 1 bunch beets), 

Friday October 14th: Butternut Squash Pizzas with Rosemary (1/2 butternut squash)

Saturday October 15th:  leftovers for dinner, or eat out

Sunday October 16th: Turkey & Squash Soup; serve with cornbread (1 red bell pepper, 1 1/2 pounds butternut squash--1 small to medium)

Monday October 17th: Strawberry Salad I (1 head romaine lettuce, 1/4 cup red bell pepper), 

Tuesday October 18th: Pumpkin Ravioli (1 3/4 cup cooked, pureed pumpkin), AND Sugar and Spice Roasted Pumpkin Seeds (seeds from pumpkins)

Wednesday October 19th: Pears with pasta (2-3 pears)

Thursday October 20th: Oven Baked Rutabaga Fries (1 bunch rutabagas) OR Rutabaga & Butternut Squash (1 lb. rutabaga, half a large roasted butternut squash (about 1 1/2 cups)

Friday October 21st: Tempeh and Blue Cheese Salad (1 small red bell pepper, 1 stalk celery, 8 ounces romaine lettuce)

Saturday October 22nd: leftovers for dinner, or eat out

Sunday October 23rd: Whole Chicken Braised with Pears (3 pears)

Monday October 24th: Quick & Easy Chicken Noodle Soup (1/2 cup chopped celery, 1 cup carrots)

Snack & Desserts: Use as desired

Ants on a log: celery, peanut butter, raisins

Groovy Green Smoothie (1 banana, 1 cup grapes, 1/2 apple)

Banana-Raspberry Bread as a snack (4 bananas, 1 cup raspberries)

Quick Applesauce for a snack (4 apples)

Crunchy Pear Delight (4 Pears) 

Chocolate-Dipped Frozen Banana Bites (3 bananas)

Note: when you are cooking the butternut squash and pumpkins, cook them all at once, so that you can save time, and energy when using them for the other recipes.  Then just store them until you are ready to use them!  You can even freeze the meat from the squash or pumpkin to be used at a later time if you need.