Week Eats 10/29
As the weather turns colder here in Nashville, I am craving hearty food. One of my tried and true recipes that I always turn to is orecchiette with sausage and wilted greens. It is a one pot pasta that come together really quickly and is super filling but light at the same time.
In this recipe I used chicken sausage because I am not really into pork these days but feel free to use either. Traditionally I think pork sausage is used but I am a-ok with chicken sausage.
However…the real winner of the week of weeknight dinners was the Oven Roasted Butternut Squash with Lentils. If you buy precooked lentils from the store it basically turns into one super delicious sheet pan supper. Don’t skip on the toppings if yuo can help it because the topping make the dish.
Lastly, I think I am going to nix the grocery list. Let me know if that was super helpful to you and I will try and revive it.
Tuesday: Chicken Piccata
Wednesday : Acorn Squash and Sweet Potato Soup
Prep List (what you can make ahead on Sunday to get a jumpstart)
Make the pasta ahead of time and store in an airtight container in the fridge
Butterfly the chicken breasts and store in the fridge in a plastic bag
Acorn Squash and Sweet Potato Soup
Since soups store really well you can make the soup and store in the fridge or store in the freezer until ready to eat
Oven Roasted Butternut Squash with Lentils and Coconut Milk
Chop up the butternut squash
Cook off lentils if needed