Weekly Meal Plan: October 12-18

SUNDAY: PORK CHOPS WITH PEPPERED APPLES

Fast-fry pork chops topped with peppered apples and served with warm chard slaw makes for a quick and impressive meal that won't break the bank. Serve with crusty bread.

Get the recipe here.

MONDAY: CREAMY TURKEY PENNE WITH BRUSSELS SPROUTS

Make some room in your post-holiday fridge by transforming multiple leftovers into one comforting pasta. If you don't have Brussels sprouts, substitute with shredded cabbage.

Get the recipe here.

TUESDAY: COCONUT CURRY BUTTERNUT SQUASH SOUP

Sweet-tasting butternut squash is the perfect foil for spicy curry paste. If you want an extra-velvety texture, strain the soup after puréeing.

WEDNESDAY: FLORENTINE MEATBALL SUBS

Spinach adds extra nutrients to these juicy meatballs. The easiest way to remove the liquid from spinach is to wrap it in several layers of cheesecloth and squeeze until dry. 

Get the recipe here.

THURSDAY: SALMON & SPINACH LASAGNA

We're daring you to try fish in your next casserole! This creamy dish is full of omega-3s and iron—cold-weather must-haves.

Get the recipe here.

FRIDAY: Turkey Chili Nachos

Ooey, gooey nachos are everyone's favourite pub snack. But trust us—this healthier version is just as nicely spiced and punchy, but contains much less fat, thanks to baked tortilla chips and lean ground turkey.

Get the recipe here.

SATURDAY: PUMPKIN CARROT CAKE WITH BROWN SUGAR FROSTING & CANDIED NUTS

This hearty carrot cake is bursting with fall flavour thanks to tons of pumpkin.

Get the recipe here.