Meal Plan April 25, 2016
What’s up this week? We’re back in the studio again for a few days, working on book number two. We got off to an amazing start last week! It’s kind of killing us not to show you what we’re working. I’ve realized how addictive it is to share things as quickly as we can these days. But I think you’re going to love it. It means my own meal planning will be thrown off again as we take home so much food at the end of a shoot day, which is just one of the lovely bonuses.
But for you, my lovelies, there’s a meal plan. The weather is still up and down so we’ll start the week with a hearty soup you can make vegetarian if you’d like. I won’t always make Tuesday a Taco Tuesday but I thought I’d give my friend Lisa one more. Wednesday’s dinner is a light, lemon-y pasta and it’s so easy it’s ridiculous. The Salmon Tray Bake on Thursday is a delicious, full dinner that only messes up one baking sheet. And Friday’s Tuscan Chicken Skillet dinner makes a cozy finish to the week.
Keep tweeting and Facebooking how you’re doing with the meal plans – we love hearing from you!
Lemon Linguini
photos by Maya Visnyei
Monday: Beans & Greens Soup
Tuesday: Easy Shrimp Tacos
Wednesday: Lemon Linguini
Thursday: Salmon Tray Bake
Friday: Tuscan Chicken Skillet
Ingredients
- Beans & Greens Soup
- olive oil
- 2 medium onions
- 3 clove garlic
- fresh rosemary and thyme
- 4 cups stock, vegetable or chicken
- 1 14 ounce can of cannelini beans
- 1 28 ounce cans or chick peas
- 6 cups fresh spinach
- salt and pepper to taste
- baguette
- 1/4 - 1/3 cup grated parmesan or Gruyere
- Easy Shrimp Tacos
- 1 lb shrimp
- olive oil
- 3 cloves of garlic
- cumin
- chili powder
- salt
- 3 Tbsp lime juice
- 1/4 head of purple cabbage
- lime juice
- olive oil
- salt
- 4 Tbsp sour cream
- lime juice
- 6 - 8 corn or flour tortillas
- 2 or 3 adishes
- small handful of fresh cilantro
- sliced avocado
- Lemon Linguini
- 500 gram package of linguini or spaghetti
- 3 lemons
- olive oil
- 1 1/2 cup Parmesan cheese
- handful of basil
- Salmon Tray Bake
- 4 salmon filets
- 12 new potatoes
- 1 bundle of asparagus
- 20 cherry tomatoes
- olive oil
- dried thyme
- salt and pepper
- lemon juice
- Tuscan Chicken Skillet
- olive oil
- 1 lb chicken breasts
- oregano
- thyme
- 1 1/2 cups mushrooms
- 1 onion
- 3 cloves garlic
- sugar
- 1/4 cup sun dried tomatoes
- 19 oz can tomatoes
- 14 oz can cannellini beans
- chili powder
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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.
1 Comment
Tina @AMindfulFairytale
April 24, 14:26That soup sounds amazing! Maybe I will sneak it into my meal plans this week!