I know it is the trend to post meal plans on Mondays but since I do my grocery shopping and planning on the weekends, I’m going to go against the grain (no pun intended) a bit and post my weekly meal plans on the weekends. Hope these spark a few ideas for your own meal plans!
No cooking! Day trip to visit Alan’s parents.
I had two packs of tofu in the fridge I needed to use up before it goes badly so the first recipe I picked to use it up was miso soup. I’ve never made miso soup from scratch but it’s fairly easy! Make sure to find a miso paste without MSG. It takes a bit of searching but there are options! I doubled the tofu to use it up and also added fresh spinach and mushrooms.
I also defrosted some wings I had in the freezer and made Lemon Grass Chicken Wings. The recipe is written for breasts so I cooked it for longer since wings take a bit longer than breasts to cook. I withheld the bell pepper. I love this sauce so much and usually mix rice with the leftover sauce for snacking. Mmmm, carbs and sauce.
I have a New Year’s Resolution of making 24 vegetarian dinners for Alan and me this year, averaging at twice a month. Ideally I wanted to go with once a week but Alan just wasn’t keen on the vegetarian meals. I think he’s finally evolving because he recently asked to have a vegetarian dinner once a week! Success!
I have leftover pasta to use up in the fridge so, I’m going to throw vegetables into it and make a white wine/vegetable sauce. Vegetables I chose: asparagus, spinach, bell pepper, mushrooms.
Again, I am trying to use up the tofu in my fridge before they go bad.
Chicken Marsala , pasta, salad
This is one of Alan’s favorite meals. I make it every 4-8 weeks.
I made the honey mustard chicken over a year ago and must have forgotten about it. The sauce went well over mashed potatoes.
Sauteed Chicken with Sage Browned Butter, roasted sweet potatoes, salad
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