Weekly meal plan

Oct 3 2021

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Cooking all the time has its ups and downs, some day I cannot take it anymore and others I feel super inspired. I really try to keep a mix of really easy recipes and new ones so it stays manageable for me. This coming week has quite a few new ones, I am really inspired and will share as I go along!

Monday: Pumpkin soup with grilled cheese croutons. This is going to be so delicious and easy... When falls is here I go for all things pumpkin... I want to use pumpkin purée so it makes it really easy for me.... Sometimes I just need to lighten the load of cooking and make it easy, so this will be perfect.... My trick here is to add these grilled cheese croutons which will make my kids so happy!

Tuesday: Slow cooker  Thai peanut chicken. I am testing a new recipe, since we are getting into colder weather, it means that my crockpot is going to come out more... By the time I get home, it is dinner time and my crockpot did all the work. The flavor profile will be similar to my miso crockpot chicken recipe

Wednesday: Sesame tofu steaks I will adapt my recipe from the crispy tofu satay here and just keep bigger pieces, maybe some coconut rice and air fried cauliflower and Brussels sprouts on the side.

Thursday: Orzo spinach pea bake with pesto. This sounds as easy as it is.... I cook it all together until the water is absorbed and then I add the pesto in the end, sprinkling some feta and broil it so the cheese has a chance to caramelize and give max favor!!!!

Friday: Greek style chicken Paillard. I am combining 2 of the recipes that I love and we'll see how it turns out. I don't see how I can go wrong here, I am hungry just thinking about it.

Saturday: Marinated salmon with couscous pilaf.  I haven't made this one in a while and sounds exactly what I want. Sometimes I just go for my cravings, sometimes the kids say what they want and sometimes I do with what I have or we order in. The important thing is to be flexible and adapt!

Sunday: Grilled veggie platter with a green quinoa. Sunday is about low key, I know that when I roast veggies I make extra at hand for lunches for the following days. I might add them in my salad, a sandwich for the kids, with eggs, pasta or rice.... Since I am cooking every day, I like have leftovers and repurpose them for lunches.... I have to be practical for my sanity!

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