Weekly Menu: On the Go

standard January 23, 2017 Leave a response

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!

CSA Ingredients

Recipes

Prep

  1. Wash and chop all veggies.
  2. Make cauliflower fettuccine sauce.
  3. Make peanut sauce for stir fry.
  4. Prep smoothie ingredients and place in freezer safe bag for easy mornings.

Plan

Dinners:

  • 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!

Weekly Menu: Fresh Start

standard January 16, 2017 Leave a response

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.

CSA Ingredients

Recipes

Prep

  1. Make banana bread muffins.
  2. Wash and chop all veggies.
  3. Make freezer packs for smoothies – add all ingredients except liquid to a freezer safe bag and freeze until ready to use.
  4. Toss extra veggies with lettuce for a quick side salad during the week.
  5. Make cashew sauce for cabbage salad.
  6. Make a quick vinaigrette for salad by mixing equal parts oil and vinegar of choice with salt and pepper to taste. Store in fridge.

Plan

Dinners:

  • 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!

Disclaimer: This post contains affiliate links. Purchases from these links may result in a small commission used to support neatandnutritious.com.

Weekly Menu: Comfort Classics

standard December 12, 2016 Leave a response

FotorCreated (5)

With temperatures finally at the freezing level and some cloudy days full of wind gusts and “flurries,” it’s safe to say winter has finally arrived in Texas. Which to me, means soup all the time. Cozy, comfort foods packed with nutrition and color to stay warm and healthy through the end of the year. This week’s menu is simple, with lots of leftovers, because soup can last a while. And leftovers freeze well for when you need a meal in a pinch after Christmas and you come home from seeing family to an empty pantry.

photogrid_1481302734901

CSA Ingredients

Recipes

Prep

  • Wash and chop all veggies.
  • Cook of rice for curry.
  • Make a batch of quinoa to bulk up meals as needed.
  • Make salad dressing and massage into kale for salad.

Plan

Dinners:

  • Monday: Spiced Chili Taco Soup with crumbled seitan and diced avocado
  • Tuesday: Kale Salad with quinoa for an extra protein boost.
  • Wednesday: Easy Red Curry with brown rice
  • Thursday: Leftover Spiced Chili Taco Soup simmered down into chili and served over pasta.
  • Friday: 7 Vegetable Soup with crusty whole grain bread

Lunches: Leftovers this week for easy quick meals. Kale salad is hearty enough to keep for a few days.

Breakfasts: Grapefruit Ginger Smoothies and Pink Power Detox Smoothies to maximize nutrient intake despite these chilly temps!

Have a warm and cozy week!