| Sunday: | Slow Cooker Orange Chipotle Pork Loin with Polenta, Roasted Carrots & Brussel Sprouts |
| Monday: | Grilled White Fish with Roasted Rapini & Tomatoes (DIY) |
| Tuesday: | Eggs in Purgatory with Artichoke Hearts, Potatoes & Capers |
| Wednesday: | Leftovers: Orange Chipotle Tacos |
| Thursday: | Leftovers: Eggs in Purgatory |
| Friday: | Wild Mushroom Risotto & Roasted Red Pepper Spinach Salad |
| Saturday: | Leftovers: Risotto |
I love fall…the weather, Christian happy that football is back and the food that it inspires me to make. Warm, soul satisfying dishes. So that’s what this week is about, the return of fall. A new slow cooker meal to start the week off, our favorite roasted veggie side with our standard Monday fish dish, a hearty vegetarian egg dish and then a slow-cooked and deeply flavored risotto. All while being pretty darn healthy if I do say so myself (even the risotto only has 2 TBS of butter!). And you’ll notice we don’t have an “eating out” night built in as we usually do…we’re trying to cut back for the next couple of weeks since we have trips to Austin & Chicago at the end of this month where we’ll do a lot of eating out…but feel free to bump one of the dishes to next week if you don’t need all 7 meals. Enjoy!