Meal Plan Monday 3/19

southernlady07 · March 2018

What's on your menu this week?

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nlc8424 · March 2018

We've got some Hellofresh and Blue Apron meals planned for this week:

HF- Meatballs on top of cavatappi
HF- Blackened catfish (subbing salmon) with potatoes and summer veggies
BA- Persian style chicken and crispy rice

We'll likely have leftovers somewhere along the line too. Had HF beef tacos with guacamole last night - H totally kicked butt making these!

southernlady07 · March 2018

After looking back at my planner for the past few months and seeing we've been eating the SAME five or six things each week, I was motivated to plan some different things this week!

S-Stuffed peppers and quesadillas
M-Pinch of Yum's Super Easy Skinny Veggie Crockpot Lasagna
T-Poblano White Bean Chili + side salads
W-Salmon, lemon garlic green beans + roasted potatoes
R-Homemade pizza + side salads
F-Thai broccoli noodle bowls with peanut sauce + ginger salad

starla · March 2018

We're doing ribs and a side salad tonight. Maybe some roasted potatoes as well. Turkey breast and roasted veggies later this week. I forget what else we bought.

SkilledSailor · March 2018

@southernlady07 Damn girl, you're killing it!

I was really proud of myself for making blueberry muffins AND potato sausage soup yesterday. I haven't planned other meals yet. I'm feeling better but still taking it one day at a time. Take-out tonight. Hoping to make a bolognese sauce tomorrow for dinner.

love4b · March 2018

Mon: Burgers and salad
Tues: Panko crusted pork chops and sautéed kale
Weds: Chicken curry
Thurs: Wild salmon with a teriyaki glaze, rice and sugar snap peas
Fri: Clean out the fridge veggie/grain bowls

arbell615 · March 2018

@nlc8424 we’re trying hello fresh for the first time this week!
Maple chicken thighs with sweet potatoes
Slow cooker stuffed peppers

Tonight was a fend for yourself kind of evening. There’s chicken sausage fennel soup in the fridge, so my husband had a salami sandwich for dinner

jaylii · March 2018

I'm feeling better these days, but still not 100%. Still having aversions to some foods. Meat and raw onions are a couple that come to mind.

For this week we're making:
-Shepherd's pie
-Roasted veggie burritos (MH loves these and was so happy I was up to eating them this week) https://www.budgetbytes.com/2012/09/roasted-vegetable-burritos/
-Lentil veggie salad https://www.skinnytaste.com/lentil-salad/

southernlady07 · March 2018

@SkilledSailor Thanks! MH is happy to have me back in the kitchen

He will definitely be making a few of those meals though! That soup sounds yummy - do you have a recipe?

@jaylii Those burritos sound delicious! I saved that recipe to make sometime soon

SkilledSailor · March 2018

@southernlady07 I do! I love that it's getting passed on. I originally found it when someone shared it on TTGP. I substitute vegetarian ingredients, which I can share if anyone is interested.

Zuppa Toscana

Yield: 7 servings

Ingredients

1 2 tbsp. organic beef tallow

2 1 lb. Italian sausage, casings removed

3 1 large onion, chopped

4 3 cloves garlic, minced (Use my favorite garlic press to speed things up!)

5 1 tbsp. Italian seasoning

6 1 tsp. crushed red pepper, or more to taste if you're brave!

7 6 c. chicken broth (homemade, or try this organic free range, lower sodium chicken broth)

8 7 medium red potatoes (about 2.5-3 lbs.), coarsely chopped (and unpeeled, if you choose!)

9 5 oz. fresh kale, chopped. Frozen works fine, too.

10 13.5 oz. can full fat coconut milk (My recipe originally called for only 8 oz. of coconut milk. I changed it to the full 13.5 oz. can because it is creamier this way! It does give it the very slightest hint of coconut. If you want to avoid the hint of coconut, lower it to 8 oz.)_

Salt and pepper, to taste

11 In a large stock pot or Dutch Oven, melt the beef tallow. Read my update above on how to get healthy, organic kitchen staples online at reasonable prices.

12 Add the Italian sausage and cook on medium-high heat for 5-7 minutes until browned.

13 Add the onion, Italian seasoning and crushed red pepper.

14 Saute 3 minutes.

15 Add the garlic.

16 Stir for 1 minute.

17 Add the chicken broth and potatoes.

18 Bring your soup to a boil.

19 Reduce heat, cover and simmer 10 minutes.

20 Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is tender.

Add salt and pepper to taste.

southernlady07 · March 2018

@SkilledSailor Thanks for sharing!! What kind of "sausage" do you use? I was thinking Italian Field Roast would be yummy

SkilledSailor · March 2018

@southernlady07 Oh that would be good! I've been using Tofurkey's Italian sausage, just because my local HT carries it.

marym94 · March 2018

Monday: shredded chicken sandwiches, coleslaw, sweet potato fries
Tuesday: veggie noodle spaghetti with ground turkey meatballs
Wednesday: egg, cheese and spinach breakfast wraps with fruit salad
Thursday: take out
Friday: kabobs on the grill, kale salad

a lot of this is not really cooking, it is assembling

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