Meal Plan March 28, 2016
I’m starting to feel a bit selfish, creating these meal plans. They’re making my life so much easier! I’ve been loving cooking along with you guys and I only had a bit of falling off the wagon last week. I was making a batch of Vegetarian Sloppy Joes last Sunday and meant to freeze it for later in the week. But Julian caught a glimpse of it and insisted on having it that night. These are good problems, right?
This week I’ve chosen a mix of lightened up spring recipes and comfort dishes. In Toronto, spring is taking its sweet time getting here sadly. We’re starting the week with some easy tacos that will make Monday feel a little festive. Tuesday is the easiest possible skillet dinner. I’m obsessed with tray bakes so I’ve added one of those. Then we’ve got a spring-y frittata and a hearty soup.
If you’ve got time to make the soup on Sunday, your week will be even easier. Otherwise, these are all really fast recipes that don’t need a lot of prep.
Okay, good luck and have a great week!
Leek & Artichoke Frittata
Easy Shrimp Tacos
Turkey Skillet Dinner
Salmon Tray Bake
Artichoke & Leek Frittata
Cabbage, White Bean and Sausage Soup
Ingredients
- Easy Shrimp Tacos
- 1 lb peeled, de-veined shrimp
- olive oil
- garlic
- cumin
- chili powder
- lime juice
- head of purple cabbage
- olive oil
- sour cream
- 6 - 8 corn or flour tortillas
- 2 or 3 tradishes
- fresh cilantro,
- 1 avocado
- Turkey Skillet Dinner
- olive oil
- 1 lb ground turkey
- 1 onion
- garlic
- chili powder
- 1 yellow pepper
- 1 sweet potato
- 1/2 cup mozzarella
- Salmon Tray Bake
- 4 salmon filets
- 12 new potatoes
- 1 bundle of asparagus
- 20 cherry tomatoes
- olive oil
- fresh or dried thyme
- Artichoke & Leek Frittata
- olive oil
- 1 leek
- garlic, minced
- 1 x 14 oz can of artichokes
- 3 scallions
- 8 eggs
- Dijon mustard
- 2 oz goat cheese
- lemon juice
- Cabbage, White Bean & Sausage Soup
- olive oil
- 3 links of Italian sausage
- garlic
- 1 onion
- 1/2 savoy or green cabbage
- 1 x 15 oz can cannellini beans
- 1 litre low-sodium chicken stock
- 2 bay leaves
- fresh thyme
- 1/2 cup Parmesan cheese
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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