Day 1: Chickpea and spinach curry served over rice (or cauliflower rice)
Day 2: Shrimp, orange, and arugula pasta salad
Day 3: Bean and cheese enchiladas, Guacamole with Red Peppers for Dipping
Day 4: Homemade Pizza, Tossed Salad with Olives and Shredded Carrots
Day 5: Beef pot roast, Mashed sweet potatoes, Sauteed kale
Day 6: Tomato soup (frozen from summer), Cheese quesadillas
Day 7: Baked salmon with pesto, Steamed broccoli, Berry smoothie
Notes: Clean out your fridge and use whatever veggies you have left in the curry recipe. If you have leftover chicken you could add this too. I know I work late two days per week so I use easy frozen meals those nights that anyone in the family can start working on. My go to is to use previously frozen soup that I place in the fridge the night before. This week I’m using tomato soup I made in the summer which is so nice to have this time of year. If you always plan to double the soup you make then you will have a frozen one to use next time when you are in a pinch to avoid a stop for fast food on the way home. The salmon meal is surprisingly easy and requires minimal preparation. I can have the salmon in the oven almost immediately when I get home from work and then start on steaming the broccoli and throwing frozen fruit in the blender for a smoothie. I use pesto that I made over the summer and froze, but you can buy jarred. This meal comes together in 20-30 minutes depending on if you started with frozen salmon.
Green Tips: Get your rice, beans, and pasta from the bulk aisle at your local grocery store, co-op, or health food store. That way you can bring your own container and get just the amount you need. You will save on single use plastic and cans lined with BPA. It is much cheaper this way too! You will, however, need to soak the beans overnight and boil to soften before using. If you have an instant pot or pressure cooker you can shorten the length of cooking time for the beans.
