Meal Plan April 4th, 2016
How is it time to grocery shop again already? Honestly, this week flew by. Because the kids had Monday off for Easter I felt behind all week long. Oh, well, what are you going to do? What I do love is hearing from you meal planners! And even bumping into people at the grocery store, prepping for the week. It’s pretty cool. There’s something nice knowing that other people are cooking along with you, isn’t there?
Okay, this week a bit of familiar, a bit of novelty. I hope you’re cool that we’re going repeat sometimes in the meal plan. I know for me, that it’s good to have to regulars that my kids see a few times a month. If you let me know what the greatest hits are in your homes, I’ll be sure to weave those in. So, we start with a popular classic, the Orecchiette with Turkey and Broccoli. It’s so easy it’s stupid. Then we cruise into Tuesday with a vegetarian soup that leans on your pantry. Wednesday is a tray bake, which is a major obsession of mine. Thursday, when I expect to be losing steam, it’s an egg bake – feel free to switch up the veggies to suit your family. Then we’re going to party on Friday – a pizza party.
Let me know how it’s going for you, what you like, what would make this more useful, etc. We love hearing from you!
Greens & Beans Soup
Monday: Orecchiette with Turkey & Broccoli
Tuesday: Beans & Greens Soup
Wednesday: Chickpea & Chicken Traybake
Thursday: Mushroom Egg Bake
Friday: Kale Pizza
Ingredients
- Orecchiette with Turkey & Broccoli
- 1 lb (450 g) orecchiette
- 1 head broccoli florets
- olive oil
- garlic
- 1 onion
- fennel seeds or fresh thyme
- crushed dried chilis
- 1 lb (450 g) ground turkey
- 1 cup (250 ml) chicken stock
- 1/2 cup (125 ml) grated Parmesan cheese
- Greens & Beans Soup
- olive oil
- 2 onions
- 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
- approximately 6 cups fresh spinach
- salt and pepper
- baguette
- Parmesan
- Roasted Chickpea & Chicken Traybake
- olive oil
- garlic
- paprika
- cumin
- salt
- pepper
- red pepper flakes
- 1 cup Greek yogurt
- 6 boneless, skinless chicken thighs
- 2 cups cherry tomatoes
- 1 x 15 ounce can chickpeas, rinsed
- cilantro
- Mushroom Egg Bake
- butter
- 2 cups mushrooms
- garlic, minced
- fresh thyme
- 1/2 cup Fontina cheese, grated
- 2 eggs
- salt and pepper to taste
- Kale Pesto Pizza
- bunch kale
- onion
- garlic
- olive oil
- 1 frozen spelt or whole wheat pizza dough
- corn meal
- 1/2 cup ricotta cheese
- 1/2 cup fresh, shaved parmesan cheese
- all purpose flour
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Hey, thanks for stopping by!
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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