Dinners This Week
This week we have 2 nights of turkey, 2 nights of fish and 2 nights are meat-free. It’s a nice variety of light, easy meals, with Sunday being the heaviest cooking night. The meatless entree on Wednesday night is simply divine!
Below is the week’s menu. Click the links to get to the recipes and additional information.
Sunday
Tonight’s meal stands on its own. You can serve it with some spicy mint chutney but if you like your curry mild then simply eat it without any embellishments, or add a dab of sour cream on top.
This does take a little longer than our desired 30 minutes or less, however the soup you will make with the leftovers on Friday takes about 5 minutes, which makes the extra 10 minutes you’ll spend today worth it!
- Curried Turkey and Potatoes
- Double the recipe, as you will need the leftovers to make soup later in the week.
Monday
Adapted from a Martha Stewart recipe, this simple meal is packed with nutritional power. Don’t forget to use brown rice instead of white to get the optimal texture and fiber from this deeply satisfying vegan dish.
Tuesday
No preamble today — click the link below, all the info you need is there!
Wednesday
This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven. The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks.
Thursday
Turkey & Potato Curry Soup
This yummy soup uses up your leftover Sunday night curry in 20 minutes. No recipe needed, just look at the two quick steps below.
- Grab your leftover curry out of the fridge and add it to a medium saucepan, along with 2 cups of chicken stock. Simmer over medium-low heat for 15-20 minutes.
- Serve in shallow bowls with some hearty whole-grain bread (or gluten free bread if you prefer) and a bit of butter or healthy spread (Earth Balance is good). (P.S. I like the shallow soup bowls with a wide rim because you can use the rim to place your bread instead of using an extra plate).
Friday
- Fish Tacos
- The link above is for a recipe on the “Simply Recipes” website. You can skip step four. Start by putting your leftover fish from Tuesday in a piece of foil and heating it in the oven or toaster oven at 300F for about 20 minutes. You can do this while you’re prepping the other ingredients.
Shopping List for This Week
Produce
- 2 yellow onions (Sun, Tue)
- 2 stalks celery (Sun)
- 2 green peppers (Sun, Tue)
- 2 jalapeno peppers (Sun, Tue)
- 9 cloves garlic (Sun, Tue, We)
- 2 lbs red potatoes (Sun)
- 1 bag pre-chopped kale (Sun)
- 5 oz box baby power greens or kale (Mon)
- 1 small red cabbage (Mon, Fri)
- 2 russet potatoes (Mon)
- 3-4 sweet potatoes (about 2 lbs) (Wed)
- 4 limes (Mon, Tue, Wed)
- 1 bunch fresh cilantro (Wed)
- 1 bunch scallions (Wed)
- 1 avocado (Fri)
Meat, Dairy, Misc. Refrigerator
- 6 oz greek yogurt – optional (Sun)
- 2 lb ground turkey (Sun)
- 1-lb block of extra firm GMO-free tofu (Mon)
- 2 lbs of Tilapia (Tue, Fri)
- Salsa fresca or pico de gallo (Fri)
Pantry
- Mint Chutney – optional (Sun)
- 3 14 oz cans diced tomatoes (Sun, Tue)
- 1/4 C chicken broth (Sun)
- 2 C chicken stock (Thu)
- 1 can black beans (Wed)
- 1 pkg corn tortillas (Fri)
Oils and Seasonings
- Coconut Oil (Sun, Mon)
- Olive oil (Tue, Wed, Fri)
- 2 T sesame oil (Mon)
- Tabasco (optional) (Mon)
- Cider vinegar (Fri)
- Soy sauce (Mon)
- 2 T garam masala (Sun)
- 2 tsp turmeric (Sun)
- 3 tsp cumin (Sun, Wed)
- 2 tsp gr coriander (Sun)
- 3 tsp dried cilantro (Sun, Tue)
- 1 tsp ground dried ginger (Mon)
- 1/2 tsp dried garlic powder (Mon)
- 1 tsp chili powder (Tue)
- 1 tsp oregano (Tue)
- 1 tsp paprika (Wed)
- 1/4 tsp cayenne (Wed)
- salt
- pepper
Breakfast and Lunch
Wondering about breakfast and lunch? Take a look at this post on how to automate breakfast and lunch to review the variety of options available for easy healthy breakfast and lunch meals.
Also, if there’s only two of you the meal plan will generate enough leftovers for you to take them for lunch at least one or two days. If your meals have to stretch to 3 or more people, the easiest thing is to double one or two of your recipes during the week, and save the extra in lunch size containers. Mark them with the date you made them and put the oldest ones in the front of the refrigerator. Eat or freeze them within 4 days.
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