Halloween Week Meal Plan
It’s a full week ahead: three cooking classes, a 6th grade parent coffee, and prep for a private cooking retreat the following weekend. Add Halloween and the World Series into the mix and it feels like the perfect storm. Friday also ushers in November, which means it’s time to start thinking about Thanksgiving plans and holiday menus. Next week I’ll share the November class schedule. To join the newsletter and get updates about Thanksgiving classes, a holiday cookie exchange, and a full calendar of seasonal favorites, email Melissa at [email protected].
SUNDAY
World Series night calls for simple, crowd-friendly food. My plan is baked taquitos—either the homemade kind or a convenient frozen version—served with refried beans and a big green salad dressed with a super-simple vinaigrette. Tips: bake the taquitos on a wire rack over a sheet pan so they crisp on all sides, and warm the beans on the stove with a splash of lime juice for brightness. Add chips, salsa, and sliced avocado on the side for an easy, festive spread.
MONDAY
I’ve been aiming for at least one plant-based or vegan meal a day, inspired by conversations about getting more vegetables into our diets and cutting back on processed foods and excess animal products. For Monday night we’ll have a curried coconut lentil soup that’s both warming and filling. It’s an ideal make-ahead dish: cook a large pot, cool, and refrigerate or freeze portions for lunches. Serve with crusty bread or warm naan, and if you like, stir in a handful of baby spinach at the end for extra greens.
TUESDAY
Busy evenings call for set-it-and-forget-it dinners. Pork chile verde is perfect for this: it works in an Instant Pot or slow cooker. I’m testing it with pork stew meat instead of ground pork and plan to serve it over steamed white rice. Make extra to use for tacos or burrito bowls later in the week. Garnish with chopped cilantro, lime wedges, diced onion, and sliced avocado for bright, fresh flavor.
WEDNESDAY
I have a work dinner, so my husband will be in charge at home. If your household needs something effortless, steamed broccoli with pasta and a jarred marinara is perfectly fine. If we have a little time in the afternoon, I’ll prep a spatchcocked chicken with carrots, shallots, and potatoes so he can pop a sheet pan in the oven with minimal fuss. Prepping the vegetables ahead and seasoning the bird in the morning makes weeknight roasting nearly effortless.
THURSDAY
Weeknight chili is our Halloween tradition. Use good-quality ground beef from your butcher, preferably grass-fed if that’s your choice, and brown it well for deeper flavor. Add beans, tomatoes, and your favorite spices, then simmer until everything melds together. While you’re carving jack-o’-lanterns, toast the pumpkin seeds for a crunchy snack—salted or spiced with smoked paprika—and then relax and hand out candy.
FRIDAY
Friday night brings high school football and lots of energy. If you’re home and want a comforting, low-effort dinner, make slow-cooker French dip sandwiches. Let the roast cook low and slow with onions and a splash of beef broth, then shred and serve on crusty rolls with provolone cheese and a warm au jus for dipping. It’s a cozy, hands-off meal that feels special without much fuss.
A few general tips for the week: write a compact grocery list focused on proteins, a couple of fresh vegetables, pantry staples, and quick sides. Double recipes where practical so you have leftovers for lunches or an easy reheat dinner. Use tools like the Instant Pot and slow cooker to free up evening time, and do small prep tasks—wash greens, chop carrots, toast seeds—on the weekend or the night before to streamline busy evenings.
If you’d like to stay in the loop about upcoming classes, holiday menus, and a cookie swap exchange, email Melissa at [email protected] to sign up for the newsletter. Wishing you a manageable, delicious week packed with good food and a few festive moments.