This week’s plan is all about fall flavors without all the effort. We’re starting with a shrimp and veggie lo mein that tastes like your favorite takeout but comes together faster than delivery (and you control the veggies). Midweek, a harvest grain bowl brings in roasted butternut squash, crisp apples, and goat cheese, with a rotisserie chicken doing the heavy lifting. Then we’re bringing back our favorite crispy gochujang chicken, plus apple muffins for a breakfast-for-dinner night that kids and adults both love. The wins this week: the ingredients overlap, so the apples, kale, and chicken show up more than once plus recommendations of what to freeze and nothing languishes in your fridge. Shortcuts are built in (pre-chopped squash, ready-to-heat rice, bagged salad, store-bought dressing if you’d rather), and there’s a banana bread you can make ahead and freeze. Grab your cart, pick the nights that fit your week, and let’s make dinner a little easier.
DINNER #1: Shrimp and Veggie Lo Mein | Total time: 30 minutes | Serves 4 | Take Out Vibes
We really love a take out meal, I mean REALLY love them. But sometimes our neighborhood takeout place is closed (why does it always have to be on a sunday?) or you just feel like you need a little more nutrition. Enter, this shrimp and veggie lo mein. It gives all the flavors of a great take out noodle dish, but it comes together quickly and you control the protein and veggies. Win for everyone!
Notes:
Use what you like: You can sub spinach for bok choy, you can add shredded carrots, or even leave out the mushrooms. Use what you’ll eat!
If you don’t have oyster sauce: you can totally leave it out and the noodles will still be tasty.
Adjust the spice: you can control the spice in this dish with the chili flakes. We keep it mild for the full batch and everyone just adds more as needed.
