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!
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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
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