Swipe My Meal Plan | Week 6
- Allie
- Apr 17, 2017
- 3 min read
This week is much more straightforward than last week's meal plan. No sauerkraut, no leftover Mexican food. Just good, easy-prep meals that are healthy and amazing. There is cheese in 4 of the 5 recipes, so if you're vegan (or just avoiding dairy) feel free to modify. I pulled all of these (except for Monday's stuffed chicken) from my repertoire of recipes we've loved in the past but haven't made in a while. The great thing about most of them is that you can take the idea of all of these recipes and run with them, according to what's on hand or what's available or in season near you!
Before we dive in, I have a couple of pieces of news to share.
1. I promise, I'm trying super hard to start publishing these on Sunday, as I know many of you grocery shop on Monday, like me. Next week should be the start of a new workflow for me -- I finally got myself a laptop so I can work from the YMCA while my kids are in Child Watch (2 hours included in my membership! Like, why don't I take advantage of that EVERY. SINGLE. DAY?)
2. Next week will also be the start of downloads that accompany my meal plans! You can look for a grocery list, prep checklist, printable recipe, or other sweet little freebie to snag along with the meal plans to either make life easier or just a little brighter ;)
OK, on to week six.
As always, I started by taking inventory of my refrigerator and pantry. Here's what I already had:
Mint
Cilantro
1.5 lb Ground beef from my uncle's farm
Homemade veggie stock
Vegan garlic sauce
1/2 package Sliced swiss cheese
1/2 bag Shredded mozzarella cheese
The end of a chunk of smoked gouda
3 large carrots
Brown basmati rice
Tomato paste
1/2 small log of goat cheese
I started gathering recipes for this week by searching for "Spring" in my own pins. Up came the Smitten Kitchen chop salad (Wednesday's dinner). With the rest of the radishes from that meal, I had the beginnings of a Buddha bowl. With the leftover asparagus from the chop salad, I had something to stuff inside my chicken breast on Monday. The feta in that same chop salad recipe can be used in my salmon bowl on Friday. This is often how an entire week's meal plan comes together. If I can ever buy one ingredient and use it twice, I'm a happy girl.
And here's the meal plan! Underlined (linked) recipes will take you directly to the recipes I use. And, as always, you can find them on my Weekly Meal Plan Recipes board on Pinterest. Otherwise, I'll list out my own recipes at the end of the post!
MONDAY
Gym at 4:30
Dinner: Asparagus, spinach and cheese stuffed chicken and roasted carrot tray
I don't actually have a recipe for this because I'm planning to just kind of wing it. Here's one you can loosely follow according to the ingredients you're using. If mine turns out great, I'll snap a pic and put the recipe up on here!
I plan to use a little of all three cheeses in my inventory list -- swiss, gouda and mozzarella -- in this one, but sub in whatever you've got.
TUESDAY
Gym at 4:30
I'll buy a package of Aldi ground turkey and add half of it to my ground beef for this recipe. I'll also pick up another small log of goat cheese to add to what I've already got and give me enough for the filling.
WEDNESDAY
Yoga at 5:30
Dinner: Chop salad with feta, lime, mint and crunchy veg (green beans, snap peas, cucumber and asparagus)
THURSDAY
Bible Study at our house at 6:00
Dinner: Buddha bowl - radishes, carrots, brown rice, cilantro and any veg that's not already accounted for in our other recipes, served with vegan garlic sauce
See the fun pin in the weekly Meal Plan Recipes board on Pinterest for ideas on building a buddha bowl!
FRIDAY
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