Time for an Autumn Menu! | Meal Plan Menu (10/18/21)

Time for an Autumn Menu! | Meal Plan Menu (10/18/21)

Our new autumn menu features another week of oh-so-comforting fall recipes! This week we’ll show you how to make Tuna Noodle Casserole with Peas, lucky Black Eyed Pea Soup, and more delicious meals.

  • By Leila Kalmbach
  • October 15, 2021


Crunchy Tex Mex Salad with Pinto Beans and Honey-Adobo Dressing

Gluten-Free: Same as original version

Paleo: Tex Mex Salad with Ground Beef and Honey-Adobo Dressing

Vegetarian: Same as original version

First up is a Crunchy Tex Mex Salad with Pinto Beans. It’s shredded lettuce topped with spiced pinto beans, corn, bell peppers, tomatoes, avocado, olives, cheese, tortilla chips, and drizzled with a honey-adobo dressing. Adobo is a spicy sauce that will heat you up and you can find it as canned chipotle peppers that say “chipotle in adobo”. This is such a great, delicious dinner salad, and we love it because it’s budget-friendly, too. If you’re not vegetarian or don’t usually like salad meals, don’t skip this one because we promise it’s filling, quick, and it tastes SO GOOD.


Pumpkin Spice Pancakes with Maple Sausage and Spinach Scramble

Gluten-Free: Pumpkin Spice Pancakes with Gluten-Free Flour, Maple Sausage, and Spinach Scramble

Paleo: Spinach and Mushroom Scramble with Maple Sausage

Vegetarian: Pumpkin Spice Pancakes with Maple Tempeh Strips and Spinach Scramble

Next up are Pumpkin Spice Pancakes with maple sausage and spinach scramble, so if you’re all in on pumpkin spice flavor, this meal is for you. And if not, you can always just skip it and make regular pancakes, but we love how the pumpkin spice really gives this meal a little extra fall twist and adds a sweet flare to our autumn menu. Our recipe shows you how to make maple turkey sausage patties or maple-marinated tempeh (if you’re cooking vegetarian) from scratch, but if life is just too hectic right now and you’re thinking, “No way,” that’s totally fine! Just grab some of those premade breakfast sausages from the freezer section of your store and call it a day. The last part of this meal is a simple spinach scramble — just wilted spinach, scrambled eggs, easy.

“I’m already seeing WAY LESS money spent at the grocery store and I’ve loved every single meal. THANK YOU for saving my meal planning sanity!!”

— Mary C. (Member since July 2017)


Tuna Noodle Casserole with Peas and Mixed Greens Salad

Gluten-Free: Tuna Noodle Casserole with Gluten-Free Pasta, Peas, and Mixed Greens Salad

Paleo: Tuna and Zucchini Noodle Casserole and Mixed Greens Salad

Vegetarian: Creamy Noodle Casserole with Mushrooms and Peas and Mixed Greens Salad

On Wednesday we’ll teach you how to make Tuna Noodle Casserole with Peas and a mixed greens salad on the side. We always get lots of requests for casserole meals because they’re easy and they’re really comforting, which is what we want in the fall. It’s getting dark earlier, it’s getting cold (some places, we know for a lot of you, it’s still 80° out), and this meal is perfect for that.

We’ve taken classic Tuna Noodle Casserole and lightened it up by using fresh mushrooms and onions, canned tuna, peas, some nice lemon zest, and a great creamy sauce. We pair that with a simple mixed greens salad just to provide some variety to the meal. Sometimes when life gets hectic, we just want to curl up in flavors we remember from our childhood, you know? Since a lot of people grew up eating this meal, we’re really excited to have it on this autumn menu. And if you want to get twice as much out of it, this recipe does really well when doubled, popped in the freezer, and enjoyed again on a busy night.


Slow Cooker Black Eyed Pea Soup with Pancetta, Collard Greens, and Cornbread

Gluten-Free: Slow Cooker Black Eyed Pea Soup with Pancetta, Collard Greens, and GF Cornbread

Paleo: Slow Cooker Pancetta and Collard Greens Soup with Yams

Vegetarian: Slow Cooker Black Eyed Pea Soup with Collard Greens and Cornbread

Our last meal of this week’s autumn menu is Slow Cooker Black Eyed Pea Soup with pancetta and collard greens (which you can cook on the stovetop if you don’t have a slow cooker) and a side of cornbread. And speaking of comfort food, we love cornbread! We actually use cornmeal muffins here, and they go so well with this soup, which is rustic and earthy and contains a lot of really hearty ingredients like yams, collard greens, pancetta, and black eyed peas. 

For a lot of people, if they’ve had black eyed peas before it’s been around the New Year because they’re supposed to bring good luck, but we could all use a little extra luck this year, so why wait?! And, to help store up the luck for a rainy day, this recipe is a great one to double, freeze, and have on retainer for a future busy week.

All meals come with gluten-free, paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps. Join our weekly meal plan service to get the grocery list, dinner steps, and more cooking tips for these 4 simple dinners.

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