Bowls (Chapter 8).
Wednesday: Serve Chinese Chicken Slaw Bowls (Chapter 8).
Thursday: Serve Thai Steak Salad (Chapter 8). Also, transfer the Hearty Bean Chili from the freezer to the refrigerator for Friday.
Friday: Serve Hearty Chili with Beans (Chapter 7).
Roast a chicken or purchase a rotisserie chicken, shred the meat, and place it in two separate containers for Monday and Wednesday.
Cook the rice for Monday and Tuesday.
Prepare the peanut dressing for Thursday.
Prepare and freeze the Hearty Chili with Beans for Friday.
Week 4: Savoring the Southwest
Beans, spiced meats, and fresh elements like corn, carrots, cilantro, and tomatoes are stars of the Southwest. These meals are packed with bold, smoky flavors. Skip the Mexican restaurants and make this meal plan instead!
Here’s what the week looks like:
Monday: Serve Carnitas (Chapter 11) and Carrot and Cilantro Salad (Chapter 17).
Tuesday: Serve Fiesta Taco Salad (Chapter 8). Also, defrost the empanada wrappers.
Wednesday: Serve Pork and Beans Empanadas (Chapter 11) and a side salad.
Thursday: Serve Tortilla Soup (Chapter 12). Also, transfer the Chicken and Roasted Poblano Soup from the freezer to the refrigerator for Friday.
Friday: Serve Chicken and Roasted Poblano Soup (Chapter 7) and either quesadillas or grilled-cheese sandwiches.
Roast a chicken or purchase a rotisserie chicken, shred the meat, place into two separate containers for Thursday and Friday, and refrigerate.
Cook the Braised Pork Butt (Chapter 11). Divide the meat into two separate containers for Monday and Wednesday, and refrigerate.
Cook the meat, drain and rinse the beans, and ready the ingredients for the bowls for Tuesday.
Prep the empanada filling for Wednesday.
Prepare and freeze the Chicken and Roasted Poblano Soup for Friday.
Week 5: Globe Trotting
Explore the flavors of the world with this menu plan, which has touches of the Mediterranean as well as India. These meals can transport you to different places in the world with each bite. This meal plan uses the freezer and is perfect for those who have a busy week ahead.
Here’s what the week looks like:
Monday: Serve Moroccan Mini Meatloaves with Cauliflower (Chapter 14). Also, transfer the Chicken Cacciatore from the freezer to the refrigerator for Tuesday.
Tuesday: Serve Chicken Cacciatore (Chapter 15) and Parmesan Spiralized Zucchini Noodles (Chapter 17). Also, transfer the Butter Chicken from the freezer to the refrigerator for Wednesday.
Wednesday: Serve Butter Chicken (Chapter 15), rice, and steamed cauliflower, broccoli, or green beans. Transfer the Tuscan Kale and Potato Soup from the freezer to the refrigerator for Thursday.
Thursday: Serve Tuscan Kale and Potato Soup (Chapter 7) and French bread. Transfer the Mediterranean White Bean Soup from the freezer to the refrigerator for Friday.
Friday: Serve Mediterranean White Bean Soup (Chapter 7) and cheesy garlic bread.
Mix together the meat loaf ingredients and refrigerate for Monday.
Wash and cut the cauliflower for Monday.
Spiralize or purchase spiralized zucchini for Tuesday.
Prep and freeze the Chicken Cacciatore for Tuesday.
Wash and cut the vegetables for Wednesday.
Prep and freeze the Butter Chicken for Wednesday.
Prep and freeze the Tuscan Kale and Potato Soup for Thursday.
Prep and freeze the Mediterranean White Bean Soup for Friday.
Week 6: Simply Sheet Pan
Sheet-pan meals are fast with minimal cleanup. Prepping ahead saves you even more time, but if you find yourself unable to prep ahead, this meal plan is still quick to pull together with minimal prep work needed to complete the meals.
Here’s what the week looks like:
Monday: Serve Baked Salmon with Capers and Zucchini (Chapter 14).
Tuesday: Serve Sage-Spiced Chicken and Butternut Squash (Chapter 14) and Nutty Herbed Couscous (Chapter 17).
Wednesday: Serve Meatballs and Caramelized Onion Green Beans (Chapter 14).
