Food + Wine

March 22-28 Mealplan

Haven’t posted a mealplan in awhile…been a little busy/sick for months.  But it’s exciting that the season is turning (or apparently has already turned…someone should tell Mother Nature…) and I’m seeing a lot of great deals on produce lately.  And coming home from the market with a lot of fresh produce is definitely a good reason to map out your meals for the week.  It’s so easy to allow things to just rot in your fridge if you don’t have an exact plan for them.  When I come home from the store, I put away all my stuff, wash/prep the things that can take it and start thinking about what I can do with it all.  It really helps me save time throughout the week, and not waste any food.  And…who wants to waste food?  Not me.

So here’s what my family will be eating this week!

*Thai-Peanut Sauced Baby Back Ribs with Coconut-Cilantro Brown Rice and Edamame
(for easy coconut rice, cook the rice in coconut milk instead of water, some chicken bouillon or salt and then stir in some chopped cilantro and coconut flakes after it’s done.)

*Homemade Pizza Night!
-Turkey Pepperoni and Mozzarella
-Caramelized Onion and Manchego

*Mixed Green Salad with Roasted Shrimp, Apples, Walnuts and Goat Cheese

*Maple-Dijon Pork Tenderloin with Roasted Sweet Potatoes with Rosemary and Sauteed Rainbow Chard with Pine nuts and Currants

*Pan-Seared Tilapia with Chimichurri, Plantain-Corn Fritters and Garlicky Black Beans

*3 Day Seasoned Roast Chicken with Roasted Parsnips and Carrots with Honey, Cumin and Feta

*Fennel Dusted Chicken Cutlets with Celery Root Puree and Lentils

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