I'm always looking for ways to streamline by meal prep during the week, and last week I had an incredibly busy week. I was fortunate to run across this meal plan in next month's Parents magazine. The plan is simple - one easy grocery list, five recipes under 35 minutes, and repetition of ingredients. There was virtually no food waste, and anything left over was easily frozen for the future. Serves four.
Step One: SHOP
28-oz can of no salt-added diced tomatoes
14.5 can reduced sodium chicken broth
15 oz. can black beans
1 1/3 c. farro
2 c. pineapple chunks
3 limes
1/4 c. pomegranate seeds
1 lg. head of romaine lettuce
1 bunch cilantro
1 head broccoli (or 1 10oz. bag frozen florets)
1 1/2 lb. sweet potatoes
3 tomatoes
1 lb. green beans
1 avocado
4 whole wheat buns
1 pkg. tortillas (corn or flour)
7 eggs
4 lbs. pork shoulder
1 lb. tilapis
1 lb. chicken cutlets
From the pantry: olive oil, unsalted butter, cumin, chili powder, sugar, salt, pepper, BBQ sauce, bread crumbs
Step Two: PREP on Saturday or Sunday
* make salad dressing: 1/4 c. lime juice, 1/4 c. olive oil, 1/4 tsp. sugar, 1/4 tsp. salt
* Cook and store (in fridge) 1 1/3 c. farro according to package instructions
* Wash and dry lettuce and cilantro (wrap in damp paper towel and place in storage bag for freshness)
Step Three: The RECIPES
Monday: Slow-Cooker Pork Tacos
Tuesday: Crispy Tilapia Cakes
Wednesday: BBQ Pork Sandwiches
Thursday: Skillet Chicken
Friday: Southwest Scramble
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