This week’s menu is all about easy to make, easy to eat on-the-go meals. With baby coming, I’m also continuing to stock up on easy handheld and freezer friendly meals. Make ahead, heat up in the oven, and go!
- Wash and chop all veggies.
- Make cauliflower fettuccine sauce.
- Make peanut sauce for stir fry.
- Prep smoothie ingredients and place in freezer safe bag for easy mornings.
- Monday: Cauli-power fettuccine alfredo with side salad
- Tuesday: Kale salad with root vegetables
- Wednesday: Mediterranean chickpea calzones
- Thursday: Kitchen sink peanut stir fry
- Friday: Sweet potato lima bean soup
Lunches: Kale salad on repeat plus leftovers
Breakfasts: More smoothies! Loving grapefruit in the morning to keep the winter sickness away!
It’s warming up here in Texas, despite a few chilly days. So in true January reset fashion, I’m whipping up large batches of soups to keep things easy through the week, add extra veggies to my day, and have extras to freeze for after baby comes and I need a quick meal. Balancing the warm soup with cool, veggie packed smoothies, and a handful of comfort foods to keep it fun.
- Make banana bread muffins.
- Wash and chop all veggies.
- Make freezer packs for smoothies – add all ingredients except liquid to a freezer safe bag and freeze until ready to use.
- Toss extra veggies with lettuce for a quick side salad during the week.
- Make cashew sauce for cabbage salad.
- Make a quick vinaigrette for salad by mixing equal parts oil and vinegar of choice with salt and pepper to taste. Store in fridge.
- Monday: Spiced red lentil, tomato, and kale soup with whole grain bread
- Tuesday: Shepherd’s pie with side salad
- Wednesday: Chopped cabbage salad with cashew sauce
- Thursday: Spicy cabbage soup with whole grain bread
- Friday: Broccoli potato soup with side salad
Lunches: Leftovers from the day before to keep it simple.
Breakfasts: Smoothies! Chilly but nourishing to stay healthy this season. Also muffins for a heartier option or a midday snack.
Happy fresh start to the new year!
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Some of the easiest, most nutritious and satisfying meals are not the prettiest. And there is nothing pretty about chopped cabbage. However, it is filling, inexpensive, full of nutrients, and when added to the right combination of ingredients, downright delicious.
This salad is one of those recipes. Full of raw, crunchy vegetables, a little heat from the jalapeno, and a rich, creamy dressing, it is a terrific way to clean out the fridge, stick to your budget, and enjoy a satisfying meal. If you aren’t a fan of raw cabbage, toss the salad with the sauce and store it in the fridge to let the flavors combine and allow the cabbage to soften slightly.
Chopped Cabbage Salad with Creamy Cashew Dressing
For the salad:
1/2 head savoy or green cabbage
1/4 c red onion, diced
2 T jalapeno, diced
2 carrots, shredded
1/2 c celery, chopped
Toasted cashews, for garnish (optional)
Fresh cilantro, for garnish (optional)
For Cashew Sauce:
1/4 c cashew butter
2 T tamari
1 T rice wine vinegar
1 T agave nectar
Add all veggies together in a large bowl.
In a bowl or mason jar, combine all ingredients and whisk or shake well to combine.
Add dressing to veggies and toss to combine.
Top with toasted cashews and cilantro to serve.
Copyright 2016 Neat & Nutritious.
Per serving: 308 calories, 38 g carbohydrate, 17 g fat, 10 g protein, 812 mg sodium, 12 g sugar