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Meal Plan from Half Baked Harvest

As the weather gets colder, the kitchen better get warmer. Luckily, Tieghan Gerard (the genius behind Half Baked Harvest) comes from a big family and grew up helping out in the kitchen. Trust us, she knows how to do comfort food for a crowd. These dishes will take away your seasonal sadness to make the fall and winter chill a little bit easier to handle!
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.

Half Baked Harvest

From pizzas to casseroles to pasta dishes, this meal plan does it all!

Monday

SUGAR-FREESOY-FREE
Easy Burrata Cheese Stuffed Spicy Meatball Subs
Half Baked Harvest

Big, spicy, and juicy meatballs stuffed with burrata and then all packed into a fresh sourdough baguette and layered with this homemade marinara sauce and a sprinkle of Parmesan.

Tuesday

COMFORT FOODRICE
Kale and Wild Rice Casserole
Half Baked Harvest

This flavorful casserole recipe has mushrooms, kale, wild rice, and cheese--all mixed together for a delicious winter meal, or holiday side dish!

Wednesday

PESCATARIANSOY-FREE
Garden Vegetable French Bread Pizza
Half Baked Harvest

These were the result of a whole loaf of french bread in the freezer, one sad ear of corn, a zucchini that needed sautéing, and fresh tomatoes that are so good it’s crazy.

Thursday

SUGAR-FREESOY-FREE
Quick Basil Pesto Pasta
Half Baked Harvest

This pesto pasta recipe makes a terrific side or vegetarian main course. I like to use homemade basil pesto for this pesto pasta recipe. You can cover and refrigerate, or serve the pesto pasta immediately with veggie garlic bread for a light and tasty vegetarian meal.

Friday

SOY-FREENUT-FREE
Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
Half Baked Harvest

Just like normal fajitas, these are so easy to throw together. They do take a little time because you have to bake the potato, but you can speed that up by nuking them a little in the microwave first if you choose.

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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