Healthy weekly meal plan for October — seasonal, comforting fall recipes including Chicken Broccoli Corn Chowder, Slow Cooker Turkey Chili, Red Lentil Coconut Curry Stuffed Spaghetti Squash, Roasted Red Bell Pepper Soup and more.
Happy Saturday! Keeping this brief today because I have a busy morning—I need to tidy the kitchen and plan to do a Facebook Live soon. If you tune in, I’ll be showing how to make some adorable Halloween cupcakes.
Fall is finally here and the cooler weather has arrived for us in Wisconsin. I was volunteering outside at the girls’ school yesterday and we were bundled up — perfect weather for cozy, nourishing meals. This week’s plan focuses on seasonal ingredients and comforting flavors. Below you’ll find five easy dinners, simple prep tips, and an invitation to print the grocery list at the bottom to make shopping quick and stress-free.
Monday
Chicken Broccoli Corn Chowder — a creamy, satisfying chowder that combines tender chicken with fresh broccoli and sweet corn for a balanced, family-friendly dinner. This is a great way to use leftover chicken and leftover vegetables.
Vegetarian option: Omit the chicken and use vegetable broth for a lighter, meat-free chowder that still delivers on flavor and texture.
Tuesday
Easy Slow Cooker Turkey Chili — a crowd-pleasing chili that’s perfect for busy days. Toss the ingredients into the slow cooker in the morning, and come home to a warm, hearty meal that’s ideal for chilly evenings.
Prep ahead: Chop vegetables the night before, and if you prefer, brown the onion and turkey ahead of time. This reduces morning prep to a quick dump-and-go.
Wednesday
Red Lentil Coconut Curry Stuffed Spaghetti Squash — a flavorful vegetarian option that uses red lentils simmered with coconut and curry spices, served inside roasted spaghetti squash. It’s a wonderful way to enjoy seasonal squash and a meatless protein-packed dinner.
Prep ahead: Prepare the lentil-curry mixture in advance and reheat when ready to stuff the squash. Roasting the squash ahead of time speeds up assembly on the night you serve it.
Thursday
Apple Cranberry Apricot Chicken Salad Lettuce Wraps — light, crisp, and bright with autumn fruit and tender chicken. These wraps are a refreshing midweek option when you want something fresh but satisfying. They also make great leftovers or portable lunches.
Prep ahead: Make the chicken salad in advance and chill it in the refrigerator. When you’re ready to eat, assemble the wraps quickly for a stress-free dinner.
Friday
Roasted Red Bell Pepper Soup — a cozy, flavorful soup that’s one of our family favorites. Roasting the peppers concentrates their sweetness and gives the soup a rich, velvety texture. Serve with a grilled cheese sandwich for a classic, comforting meal.
Vegetarian option: Use vegetable broth to easily keep this soup vegetarian without sacrificing depth of flavor.
This weekly plan balances comforting, warm dishes with bright, fresh options to make the most of fall produce. Prep tips help shorten weeknight cooking, and most recipes can be adapted for vegetarian diets when needed. For easy grocery shopping, print the grocery list located at the bottom of the original post before you head to the store. Enjoy the week, and I’ll see you back here on Monday with more seasonal ideas and recipes!
