Recently I’ve started making weekly menu’s again. They help me stay organized, not have to run to the grocery 3 times a week, and they help streamline the after work dinner rush. Having a menu already laid out helps save money because you’re less tempted to eat out because you don’t have to come up with a dinner plan, it’s already taken care on.
I only plan for dinner’s Monday-Friday. Lunches and weekends are easier so I don’t feel the need to plan them out. For lunches I usually try to make extra dinner and have left overs or have a salad with beans and veggies that is easy to throw together.
Here’s what I’m cooking up this week:
These look AMAZING and mango tahini isn’t something I’ve tried before. It should be easy to whip up on a weeknight but have interesting flavors so that it will feel special when the weeknight blues hit. I’m going to grill the veggies to speed along the recipe.
Summer is the time of crunchy salads. I crave something green and love how this salad includes cabbage, cashews, and cherries (which i’ll switch to raisins bc I already have them) so you get a full satisfying bite with all the textures and flavors. To make this a full meal I’ll grill some tempeh with garlic, liquid aminos and lemon juice to go on top.
Ever since Amanda of Mama Eats Plants talked about making quick lentil salads on the podcast I’ve been craving one, bad! Since there were lots of potatoes in the discount section at the grocery this week, this recipe fit the bill for me. Love the simplicity of this and I bet it will be great as lunch leftovers after it marinades in the fridge all night.
I’ve been making this recipe once a week every other week for a few months and we aren’t sick of it yet, it’s just so dang good. Throw in whatever veggies you have on the counter, use a good green curry sauce and boom a great meal is ready. Extra points for how quick and flavorful it is.
I don’t think I’ve ever made bok choy at home and this recipe looked simple enough. We’re big tofu fans but you could swap it out for beans, chickpeas, mushrooms, fake meat, whatever floats your boat. All of the ingredients, minus bok choy, are staples I keep on hand so this will be a cheap recipe w only having to buy one ingredient to make it.
After seeing the menu can you tell why I own 4 sets of bowls? We love to eat anything in bowl form, it’s just easier for a weeknight meal. Some weeks have a more cohesive pallet with overlapping ingredients. This week’s menu made sense for what I already had on hand so I only had to do a small grocery shop this week. Feel free to join in and making all or any of the recipes I’m making this week.