What To Eat This Week: 3/22/20.
I’ve got lots of meals for you to make at home this week!
First up, earlier I shared a huge pantry recipe list for you! It’s everything you could dream of right now. Pasta, beans, potatoes and more.
Of course, if you’re into a more streamlined weekly plan, I’m listing below a few meals to make this week!
Since you have a lot of extra time now, I highly suggest making this green goddess falafel. They are slightly high maintenance because you need to pan fry them, but they are so worth it. You will have extras for lunches too and they can be throw on salads, in wraps, etc.
Korean beef bowls are super fast and easy! Make a double batch of jasmine rice here so you can use one later in the week. Leftovers of this are so delicious.
I love these veggie fajita stuffed sweet potatoes. You can easily add some shredded chicken here if you want! The potatoes can be roasted earlier in the week too!
Next up, sticky sheet pan chicken with pineapple salsa! You can use canned pineapple here. Use the extra rice from the Korean beef bowls earlier in the week.
Another meal that’s excellent if you’re using up pantry staples – spicy parmesan shrimp skillet! Thawed from frozen shrimp + pasta is the easiest ever. Leftovers are wonderful.
For an extra meal this week, run with curried tomato tortellini soup. This is super flavorful and satisfying. Store the soup and tortellini separate if you will have leftovers so the pasta doesn’t soak up all the broth.
Breakfast on tap: vanilla bean chia pudding! Make a few ahead of time. As for lunch? I’m going with chicken salad stuffed avocados!
Share what is on your menu this week!
One Comment on “What To Eat This Week: 3/22/20.”
Ah thanks for the sticky chicken recipe – my husband came home from the store with a giant bag of chicken drumsticks (that was about all that was left for chicken at our store) and since I’m usually a “boneless skinless” person, I was at a bit of a loss on what to do with them. But this will be perfect!