Since I missed you all last week, I have something extra special for you…a meal plan and grocery list for next week! Each recipe is designed to make four servings. Make the full recipe and package up the leftovers for lunch the next day or other subsequent meals depending on the amount of people you cook for, if you dine out, or your schedule for the week.
Meatless Monday: Peanut Noodles with Brown Rice Pasta and Veggies from Naturally Ella
Double this recipe for leftovers and use 1 head cauliflower, 4 oz. sliced mushrooms, and 1/2 cup frozen edamame for the veggies. Use 1/3 cup coconut milk and 1/3 cup water in place of 2/3 cup veggie broth (or water); you will use the rest of the coconut milk later in the week. I skipped the bean sprouts and cilantro to save money, but feel free to add them if you wish. Use Tinkyada brown rice pasta to make this recipe gluten free or whole wheat spaghetti if you are not gluten free. There was quite a bit of extra sauce that I wish I had made extra pasta for, so you may want to make an extra 2 oz. or so of pasta to soak up that sauce and add another serving. You could also save the sauce for something else.
Plan ahead: if you plan to make tomorrow’s gluten free pizza crust, rinse and soak the quinoa overnight and plan on a little extra time to make the crust and then top it. Alternatively, you can make it a few days in advance.
Tuesday: Chicken Pizza from MyRecipes.com
For the crust, the husband had our favorite Whole Food’s pre-made multigrain dough that he rolled out. For myself, I made this gluten free quinoa crust that was super simple and delicious! Double this recipe if you are only making this crust and not using any other type of crust. This recipe uses the remaining 4 oz. of mushrooms you didn’t use in Monday’s peanut noodle recipe. Instead of fresh thyme and parsley, you can just sprinkle it with dried before cooking. Serve it with a head of sliced kale massaged with your favorite salad dressing or your own!
Plan ahead: make 1 1/2 cups short-grain brown rice, toss with 1 tablespoon cooking oil, and refrigerate for tomorrow’s meal.
Wednesday: Curried Fried Rice from Cooksmarts
Use the remaining coconut milk you have from Monday’s recipe to make this creamy and incredibly easy fried rice!
Plan ahead: cook up 1 cup dry quinoa for tomorrow’s meal.
Shrimp Chicken and Quinoa Casserole from This Gal Cooks
Use chicken thighs (cut into 1” cubes) in this recipe instead of shrimp to (1) save money and (2) add variety since the fried rice contained shrimp. Also, use mozzarella cheese instead of fontina for the same reasons. To microwave the broccoli for the side, put it in a microwave safe container, add approximately 1” of water, cover loosely and microwave until al dente; about 3-4 minutes. Top with salt, pepper, Spike, or whatever seasonings your heart desires.
Just a tip…
Freeze leftover tomato paste by the tablespoon full on a parchment paper lined plate, transfer to a freezer bag when completely frozen, and use as you normally would allow some extra time to defrost. You’ll never waste tomato paste again!
Friday: night out with friends or a fridge clean out of any leftovers!
Here is your grocery list for these meals with the modifications listed:
¨ 1” knob fresh ginger
¨ 5 cloves garlic
¨ ½ medium onion
¨ ¼ cup vertically sliced onion
¨ ½ cup chopped sweet onion
¨ 1 head cauliflower
¨ 8 oz sliced mushrooms
¨ Bean sprouts (optional for garnish)
¨ Cilantro (optional for garnish)
¨ 2 limes (optional for garnish)
¨ 1 red bell pepper
¨ 2 tablespoons chopped fresh parsley (or a sprinkling of dried)
¨ 2 teaspoons chopped fresh thyme (or a sprinkling of dried)
¨ 1 head kale
¨ 3 green onions
¨ 4 medium tomatoes
¨ 1 jalapeno
¨ 1 large head of broccoli
¨ 1 (12-oz) portion fresh pizza dough (or 1 ½ cup quinoa, 2 teaspoon baking powder, 1 teaspoon salt, and 2 tablespoons oil to make two of your own gluten free crust – see recipe)
¨ 1 cup (4-oz) shredded fontina cheese
¨ 1 cup (4-oz) shredded mozzarella cheese
¨ 4 large eggs
¨ 2 tablespoons cornmeal (omit if making gluten free pizza crust)
¨ 1 ½ cups short grain brown rice
¨ ¼ cup peanuts, crushed
Canned and Packaged
¨ 1 (15-oz) can coconut milk
¨ 1 tablespoon tomato paste
¨ 4 tablespoons peanut butter
¨ 1-1 ¾ teaspoon crushed red pepper
¨ 1 tablespoon honey
¨ 2 tablespoons soy sauce (or tamari to make gluten free)
¨ 8-10 oz brown rice or whole wheat spaghetti
¨ 6 ½ tablespoons olive oil
¨ 4 tablespoons of your favorite salad dressing (or the ingredients to make your own)
¨ 1 tablespoon red curry paste
¨ 1 tablespoon fish sauce, soy sauce or tamari
¨ ½ tablespoon brown sugar
¨ 3 tablespoons cooking oil
¨ 2 ½ teaspoons Cajun seasoning
¨ Salt and pepper
Meat and Seafood
¨ 2 (6-oz) boneless, skinless chicken breast halves
¨ 1 (4-oz) bulk sweet Italian sausage
¨ 1 pound shrimp, peeled and deveined
¨ ¾ pound boneless, skinless chicken thighs
¨ ½ cup frozen shelled edamame (optional)
¨ 2 cups frozen peas and carrots
Just a reminder to follow me on Pinterest for regular meal planning ideas! Enjoy!
Tags: Chicken, Meal Plans, Quinoa, Shrimp