I’m pretty excited about this week’s menu. I was eating the leftovers all last week and was in heaven. The big meal planning takeaways you’ll find from this week’s menu:

• Rotisserie chicken can be an awesome and not-too-expensive shortcut. This week, find it in our tortilla soup and quesadillas
• A slow cooker is a great multi-tasking tool. Prep ingredients the night before and dinner is ready by the next morning. Keep it on warm and i’tll be waiting for you after your long day
• If one recipe is not likely to use up an ingredient, then plan another around it. Rarely does 1 recipe need an entire head of cabbage, so we’ll put it in our soup on Monday and saute it up for Wednesday

Happy cooking!

Download this week’s meal plan

Weekly Eats Meal Plans Menu | 3/4/13 to 3/8/13
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MONDAY: Rotisserie Chicken Tortilla Soup with Cabbage and Carrots (slow-cooker and stove-top instructions provided)
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>>> See a short video on how to dice an onion

TUESDAY: Sesame-soy salmon with Bok Choy & Shitakes + Chicken Rice
>>> Learn how we make light and fluffy stovetop rice every single time

WEDNESDAY: Rotisserie Chicken Quesadillas + Creamy Sauteed Cabbage
>>> See a short video on how to slice cabbage

THURSDAY: Cashew Tofu with Carrots & Snow Peas + Egg Drop soup
>>> Save or pin this recipe