Happy first day of March dear ones! I hope your new week is off to a fresh and joyful start. I reached out on Instagram this past weekend after spending a little time in the morning making our meal plan for the week, asking if you guys would like to see what some of our day to day plans look like for some supper inspiration. There was an overwhelming “YES, please!”…so here we are.
I have shared about how I meal plan before on my journal, but sometimes seeing what those details look like in action are really refreshing when you are in need of some new ideas to try out or if in a meal rut. I get in those from time to time, especially when in the latter part of a season and I end up cooking the same ol’ thing week after week. Here is this week’s meal plan for you, complete with a market list you can screen shot and take along as you get groceries. I hope it gives you new ideas and helps you have fun in the kitchen!
Market List: This list of items is everything you’ll need to pick up at the market to make this week’s meal plan. Most likely you already have a great deal of this stocked in your pantry, but if not, here it is detailed for you with approximate amounts. Make sure to look over this list before shopping and note that many of these ingredients will keep for future recipes. Note: This meal plan feeds a family of four…two adults and two littles. Alfie is still nursing.
- 4 boneless chicken breasts (or a whole chicken if you’re cool with crockpots)
- 3-4 pork chops (one per person)
- 1 lb. boneless ground turkey cut into cubes
- 1 lb ground beef
- 6 ears of sweet corn
- 2-3 large sweet potatoes
- big bundle of brussel sprouts
- fresh ginger
- 2 limes
- 1 lemon
- 1 head of cabbage
- fresh garlic
- 8 oz crimini mushrooms
- 1 white onion
- fresh parsley
- bundle of whole carrots
- 2 shallots
- fresh cilantro
- 1 red onion
- 1 purple cauliflower (or white if you cannot find purple)
- toasted sesame oil
- olive oil
- rice vinegar
- grapeseed oil
- raw honey
- sesame seeds
- 4 cups low sodium beef broth
- 8 oz dry rotini noodles
- orange marmalade
- cayenne pepper
- gochujang (Korean red pepper paste)
- fish sauce
- soy sauce
- corn tortillas
- whole wheat buns for burgers
- white miso paste
- parmesan cheese
- sour cream
- plain yogurt
- prepared kimchi
- brown rice (I buy the frozen 3 minute brown rice from Trader Joe’s)
- Veggie Burgers
Seven Day Meal Plan
Monday: Korean Chicken Tacos + with Korean Brussel Sprout Slaw + Korean BBQ Sauce from It’s All Good by Gwyneth Paltrow
- Korean Chicken Tacos – Recipe photographed above (I used a whole chicken and slow roasted it in the slow cooker in lieu of grilling, it turned out fabulous)
- Brussel Sprout Korean Slaw – 2 tablespoons olive oil + 2 tablespoons fresh lime juice + 1/2 teaspoon fish sauce + 1 cup shredded brussel sprouts + 1 cup shredded cabbage + 3 tablespoons sliced red onion + 2 scallions thinly slices + 3 tablespoons chopped cilantro + 2 teaspoons sesame seeds = combined in a big bowl, sit 6 hours before serving
- Korean BBQ Sauce – 1/2 cup orange marmalade + 1/4 cup gochujang + 1 teaspoon soy sauce + 1 teaspoon sesame oil + 1 teaspoon fish sauce + 1 garlic clove = blended
Tuesday: Tandori Turkey Kabobs from It’s All Good by Gwyneth Paltrow with Steamed Brown Rice & Roasted Purple Cauliflower with Turmeric
- Tandori Turkey Kabobs – Recipe photographed above (I served with additional yogurt on the side with a little more cilantro)
- Steamed Brown Rice – I buy the frozen 3 minute rice from Trader Joe’s. It comes three to a pack and it really easy to make in a pinch.
- Roasted Purple Cauliflower with Turmeric – Clean, dry and chop cauliflower into small bite size pieces and coat with olive oil, a sprinkling of turmeric and salt and pepper. Roast at 400 degrees for thirty minutes or until tender and golden. Serve with fresh lemon juice alongside turkey kabobs over brown rice.
Wednesday: Left Over Night – I usually dedicate one night a week to leftovers and it usually falls on Wednesday in the middle of the week.
Thursday: Trader Joe’s Veggie Burgers with Roasted Brussel Sprout Salad tossed in Carrot Ginger Dressing from It’s All Good by Gwyneth Paltrow
- Trader Joe’s Veggie Burgers – We don’t eat a lot of frozen foods but every now and again it is really helpful to have something almost completely prepared to have for supper. Andrew and I like to have dinner dates once a week or so and so this is a great time to get the kids fed without having to make a complete meal from scratch. They love these veggie burgers.
- Roasted Brussel Sprout Salad – Halve or quarter brussel sprouts and coat with olive oil, salt and pepper. Roast at 400 degrees for thirty or forty minutes until tender and golden. Toss with carrot ginger dressing before serving on the side of the veggie burgers.
- Carrot Ginger Dressing – 2 carrots peeled and chopped + 2 shallots peeled and chopped + 1/4 cup roughly chopped ginger + 2 tablespoons white miso paste + 1/4 cup white vinegar + 2 tablespoons raw honey + 2 tablespoons toasted sesame oil + 1/2 cup grapeseed oil + 1/4 cup water + 1/2 teaspoon of salt + 1/2 teaspoon pepper = blended
Friday: Eat Out or Order In
Saturday: Grilled Pork Chops with Parmesan Grilled Sweet Corn & Cumin Sweet Potatoes
- Grilled Pork Chops – We like to season ours with Old Bay or a dusting of Herbes de Provence, salt and pepper.
- Parmesan Grilled Sweet Corn – Coat it in olive oil and toss it right on the grill. It’s our favorite way to eat sweet corn. Smear butter and salt over it before eating. Sometimes we’ll even sprinkle freshly chopped herbs and part cheese on it, too!
- Cumin Sweet Potatoes – Peel and chop sweet potatoes in to bite size pieces. Place them on a grill rack or in aluminum foil to grill. Toss with olive oil and your preferred spices, we like to do a palmful of cumin and salt and pepper. Grill until tender.
Sunday: One Pot Beef Stroganoff – This meal is perfect for a slow day spent at home. Recipe linked.
For more meal ideas you can find inspiration on my CHOP & STIR Pinterest page. What suppers ideas have you been loving lately? What are you excited to try this spring? I cannot wait to make a yummy lemon, pea and asparagus risotto next month!