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Fall Meal Plans: Week 5

This week’s menu features tried and true, ultra-popular recipes from From 5 ingredient crock pot recipes that feed (and please) a crowd, to one of my family’s favorite soups, a seasonal salad recipe that readers have been loving for YEARS, and a newer recipe that became an instant hit when I shared it earlier this past year (spoiler alert: it’s Gluten Free Pizza Crust made with normal, everyday ingredients!) I think you’re really going to love cooking and eating dinner this week.

Click here to download the printable meal plan.

Week 5 Recipes

Grocery Shopping List

Click here to download a printable shopping list.


  • Yellow onion, 1, Enchilada Skillet
  • Shallot or small onion, 1, Chicken and Rice Soup
  • Jumbo shallots, 2, Fall Brussels Sprouts Salad
  • Green onions, 4, Thai Quinoa Salad
  • Red bell peppers, 2, Thai Quinoa Salad + Enchilada Skillet
  • Mixed greens OR baby spinach, 5oz, Thai Quinoa Salad
  • Brussels sprouts, 12oz, Fall Brussels Sprouts Salad
  • Shredded carrots, 2 cups, Thai Quinoa Salad + Chicken and Rice Soup
  • Fresh cilantro, 1/2 bunch, Thai Quinoa Salad
  • Garlic cloves, 8, Thai Quinoa Salad + Enchilada Skillet + Chicken and Rice Soup
  • Lime, 1, Thai Quinoa Salad
  • Pear OR apple, 1, Fall Brussels Sprouts Salad


  • Dijon mustard, 1 teaspoon, Fall Brussels Sprouts Salad


  • Provolone cheese slices, 6-12, Crock Pot Italian Beef
  • Gorgonzola (or feta or goat) cheese crumbles, 1/4 cup, Fall Brussels Sprouts Salad
  • Shredded Mexican cheese blend, 6oz, Enchilada Skillet
  • Shredded pizza-blend cheese OR shredded mozzarella cheese, 8oz, GF Pizza


  • Lean ground beef, 1lb, Enchilada Skillet
  • Chuck roast, 3lb, Crock Pot Italian Beef
  • Chicken breasts, 1lb, Chicken and Rice Soup


  • GF all-purpose / measure-for-measure flour, 2 Tablespoons (can use Schar blend below), Enchilada Skillet
  • GF baking flour blend WITH binder, Schar Mix It! Universal recommended, 2-1/2 cups, GF Pizza
  • GF baking powder, 1 Tablespoon, GF Pizza
  • Quick rise instant yeast, Red Star recommended, 7g packet, GF Pizza
  • Sugar, 1 Tablespoon, GF Pizza
  • Tomato paste, 1/4 cup, Enchilada Skillet
  • GF pizza sauce, 1 – 2 cups, GF Pizza
  • Black beans, 15oz can, Enchilada Skillet
  • GF chicken broth or stock, 13 cups, Thai Quinoa Salad + Enchilada Skillet + Chicken and Rice Soup
  • GF beef stock or broth, 1-3/4 cups, Crock Pot Italian Beef
  • Long grain white rice, Lundberg Farms recommend, 1 cup, Chicken and Rice Soup
  • Pre-rinsed quinoa, 1-1/2 cups, Thai Quinoa Salad
  • GF white corn tortillas 8, Enchilada Skillet
  • GF Pepperoncini pepper slices, Mezzetta recommended, 8oz, Crock Pot Italian Beef
  • GF Chicago-Style, Mezzetta recommended, 8oz, Crock Pot Italian Beef
  • GF hoagie buns / sandwich rolls, 6-8, Crock Pot Italian Beef
  • Dried cranberries, 1/4 cup, Fall Brussels Sprouts Salad
  • Pecan halves, 1/4 cup, Fall Brussels Sprouts Salad
  • Pure maple syrup, 1 Tablespoon, Fall Brussels Sprouts Salad
  • Roasted peanuts, 1/3 cup, Thai Quinoa Salad
  • Creamy peanut butter, 1/2 cup, Thai Quinoa Salad
  • Honey, 1/4 cup, Thai Quinoa Salad
  • GF reduced sodium Tamari, 3 Tablespoons, Thai Quinoa Salad
  • Toasted sesame seeds, 2 teaspoons, Thai Quinoa Salad


  • Extra virgin olive oil, 1 cup + 1 Tablespoon, Enchilada Skillet + Fall Brussels Sprouts Salad + GF Pizza + Chicken and Rice Soup
  • Vegetable oil, 3 Tablespoons, Enchilada Skillet
  • Sesame oil, 2 teaspoons, Thai Quinoa Salad
  • Balsamic vinegar, 2 Tablespoons, Fall Brussels Sprouts Salad
  • Rice vinegar, 2 Tablespoons, Thai Quinoa Salad
  • Mild chili powder, 3 Tablespoons + 1 teaspoon, Enchilada Skillet
  • Cumin, 1-1/4 teaspoon, Enchilada Skillet
  • Ground ginger, heaping 1/2 teaspoon, Thai Quinoa Salad
  • Onion powder, 1/2 teaspoon, Enchilada Skillet
  • Dried oregano, 1/2 teaspoon, Enchilada Skillet
  • Garlic powder, 1/4 teaspoon, Enchilada Skillet
  • GF Italian salad dressing mix, .7 – .9oz packet, Crock Pot Italian Beef
  • Salt, 1 Tablespoon, all recipes
  • Pepper, all recipes


  • Frozen sweet corn, 1 cup, Enchilada Skillet
  • Frozen shelled edamame, 1 cup, Thai Quinoa Salad

Prep Checklist

Click here to download a printable prep checklist.


  • Thinly slice 1 bell pepper, Thai Quinoa Salad
  • Small dice 1 bell pepper, Enchilada Skillet
  • Chop 4 green onions, Thai Quinoa Salad
  • Chop 1/3 cup roasted peanuts, Thai Quinoa Salad
  • Chop 1 yellow onion, Enchilada Skillet
  • Chop 1 shallot or small onion, Chicken and Rice Soup
  • Chop 8 GF white corn tortillas into squares, Enchilada Skillet
  • Thinly slice/shave 12oz brussels sprouts, Fall Brussels Sprouts Salad
  • Chop 1/4 cup pecan halves, Fall Brussels Sprouts Salad
  • Thinly slice 2 jumbo shallots then separate into rings, Fall Brussels Sprouts Salad


  • Make Peanut Dressing up to 3 days ahead of time, Thai Quinoa Salad
  • Make Maple-Balsamic Vinaigrette up to 5 days ahead of time, Fall Brussels Sprouts Salad


  • Trim 3lb chuck roast of visible fat then cut into 4-6 pieces, Crock Pot Italian Beef
  • Chop 1lb chicken breasts into bite-sized pieces, Chicken and Rice Soup


  • Cook 1-1/2 cups quinoa in 3 cups chicken stock or broth up to 3 days ahead of time, Thai Quinoa Salad
  • Make red enchilada sauce, Enchilada Skillet
  • Cook pizza toppings if needed, GF Pizza


  • Thaw 1 cup frozen edamame in 1 cup water, Thai Quinoa Salad
  • Drain then rinse 15oz can of black beans, Enchilada skillet

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