I amped it up a little more with the Fall Fare – we are in the first week of October, ya’ll!  Can you believe it?  Warm meals and root veggies are the way to my heart during this time of year.  We have a jammed packed week, so in turn simple meals with a handful of ingredients were my focus for this meal plan. If it didn’t fall into those guidelines, I made sure I was able to make it ahead of time so that it was good to pop in the oven when the time was right.

While we are loving the warm comforts of fall food, its a smoothie kind of week for us.  Parker has been cutting her bottom cuspid teeth for what seems like forever.  When she is teething, she doesn’t have an appetite, so smoothies are a fun way to get her to eat a little more and get those calories in.  Smoothies and muffins.
The girl loves her carbs.

Recipe Link List

Mashed Potato Casserole

Fall Vegetable Curry

Sweet Potato Soup

Bacon & Wild Mushroom Risotto

Potato & Chicken Sausage Gratin

Turkey Meatballs

Combine the banana, orange juice, strawberries, and spinach in a blender and process until smooth.

Chocolate Banana Smoothie

1 frozen, ripe banana

1 packet chocolate Carnation Instant Breakfast

1 tablespoon almond or peanut butter 

3/4 cup whole milk

Combine all ingredients in a blender and process until smooth.

Fruit Salad

1 pound of strawberries, quartered

1/2 pint blueberries

1/2 pint raspberries

1 small bunch grapes

Toss to combine. Good in a sealed container for 2-3 days in the fridge.  

I usually make this the night before and allow it to sit in the fridge until the next day. 

Sweet Potato Cakes

adapted from Cooking Light

2 1/2 tablespoons olive oil, divided

1/2 cup chopped yellow onion

6 garlic cloves, crushed

1 3/4 cups grated sweet potato (about 8 ounces)

5/8 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1/2 cup panko (Japanese breadcrumbs)

2 1/2 tablespoons fresh lime juice, divided

1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained

1 large egg

Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion and garlic to pan; sauté 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan; sauté 2 minutes. Combine potato mixture, panko, 1 1/2 tablespoons juice, chickpeas, and egg in a food processor; pulse until chickpeas are coarsely ground. Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until browned. Carefully turn patties over. Place pan in oven; bake at 400° for 6 minutes or until browned.

Chocolate Zucchini Muffins

adapted from Parents.com
Makes 12-15 muffins