Menu planning week of 1/21
I’m sharing our family’s menu plan for the week using some of the produce you receive in your weekly baskets. On Mondays you’ll notice the produce is from the week prior’s delivery. Jonathan and I are vegetarian and I mainly use Gardein products in my recipes. OF COURSE substitute with meat as you see fit.
You’ll notice I have desserts on here. We always eat dessert. ALWAYS. I spent many years in the fitness industry as a competitor and a personal trainer. I was hungry and tired! Dessert was something I went without when I really, REALLY wanted it. Life is too short and cake is too delicious. Eat dessert!
As with all things blog related, this is a work in progress. Feel free to add your favorite meals or meal planning site in the comments!
PRO TIP: To avoid the life story of many food bloggers click the PRINT RECIPE tab and you’ll have the recipe only.
Monday: Salad: Base is spring mix and Romaine lettuce, sliced cucumbers, shredded carrots, pickled red onions. Topped with Steak cooked however you like (Gardein Beefless tips sauteed in olive oil) roasted butternut squash cubes. I roast it with olive oil and the fresh thyme and topped with rosemary salt. I made a sourdough discard pound cake the day before we’ll top with fresh strawberries for dessert. Made in Motherhood sourdough discard pound cake
Tuesday: Sweet Potato hash (from the basket delivered last week) with vegetarian Italian sausage links, kale. I cube and steam the sweet potatoes first until fork tender, not super soft and let cool. Saute onions in coconut oil until clear, add sliced sausage links and brown. Add the sweet potatoes and mix. Add poultry seasoning, rosemary & sage salt. Tear the kale into pieces and add to mix. You may need to add a splash of vegetable broth to wet the kale. Cover and wilt. I like to top mine with an over easy egg. Here’s another recipe that may explain it far better. Paleo running Mama sweet potato hash
Wednesday: Air fried chicken fingers, steamed broccoli with cheddar cheese sauce, roasted red potatoes with rosemary salt and fresh oregano, sliced cucumbers with basil salt, chocolate cake. My secret recipe for cake? It comes STRAIGHT FROM THE BOX and it’s absolutely delicious. I doctor up any old devil’s food cake boxed mix- 1/2 cup strong coffee, add a 4 ounce pack of instant chocolate pudding mix, 1 cup sour cream, 1/2 cup vegetable oil and 4 eggs. It’s super thick! Bake for 30 ish minutes at 350. OPEN UP A CAN OF CHOCOLATE FROSTING because you’ve had a long day and canned frosting is also absolutely delicious and acceptable and frost when it’s cool.
Thursday: Pasta primavera with lemon sauce and chicken and a side salad. Salad will be the same as Monday.
If you’d doing real chicken go ahead and pan fry chunks or bake then dice. OR SHRIMP! You meat eaters choose whatever you like! If you’re using Gardein sauté chick’n strips until they’re brown and set aside.
Cook 16 ounces of penne pasta until al dente. Rinse and set aside.
Chop broccoli, cauliflower, slice carrots and any other veggies you’d like to add into bite sized pieces. Heat 1 tbsp olive oil or any other oil you’d like in a pan and add veggies. Cook until crisp tender. Transfer to a large bowl.
In the same pan add 2 tbsp butter. Once melted add in garlic (I’m not the boss of you, measure with your soul) and 1/2 an onion chopped fine for about 2 minutes. Add the zest of one lemon and about a cup of veggie broth and mix well. Cook for about 5 minutes, until the mixture is reduced in half. Add 2 tablespoons of fresh lemon juice and 1/2 cup half and half. Mix well. Add the vegetables and chicken in to skillet and coat well with sauce. Add black pepper and basil salt, mix well. Sprinkle with shredded parmesan cheese and lemon juice. Serve over pasta.
Friday- Leftovers/fend for yourself!
Saturday: Chicken pot pie, banana bread with chocolate chips. I’ll definitely be making a spinach salad with strawberries and lemon poppy seed dressing too.
Sunday: Veggie meatloaf using Beyond Beef, roasted acorn squash, sautéed chard, deviled eggs and most likely mashed potatoes.
I don’t have recipes for everything, but Google is your friend! Pinterest is another great resource for recipes.
Choose fresh fruits and cut veggies for your snacks, add a lean protein and some nuts. I love leftovers for lunch.
Please send anything you make with your baskets my way!
Order by 3 PM Monday!
