Meal Plan 02/04/19 - 02/08/19

The cold weather is definitely encouraging my hibernation mode but I’m not complaining because my meal planning / prepping game is currently the strongest it’s ever been.

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Monday: Barbecued cheeseburgers. We had our first snow of winter this weekend and there’s something about the frigid temperatures that makes Shawn want to pull out the grill. I don’t question it. I just enjoy my juicy cheeseburger.

Tuesday: Thai Coconut Curry Braised Chicken Thighs served with rice and broccoli.

Wednesday: Sausage, Vegetable, and Cheese Sheet Pan

Thursday: #thestew I saw it on Instagram and I’m highly suggestible. Shawn might cook up some chicken wings if he doesn’t want a vegetarian meal.

Friday: Wonton soup packed with whatever veg is withering away in the fridge.

What’s on your meal plan this week?

Cheesy Veggie Soup

I linked to a broccoli cheese soup in my meal plan but then I went off-script and made my own based on what veg was wilting in my fridge. The result was fantastic so I’m writing it down so I can make it again. This soup isn’t packed full of nutrition but it’s nutritious-ish and sometimes that’s the best I can do.

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Cheesy Veggie Soup
serves 6 - 8

Ingredients

1/4 cup butter
1 onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 green bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced (if you scrape out the pulpy bits and seeds, you lose a lot of the heat)
2 cloves garlic, minced
2 heaping Tbsp all-purpose flour
2 cups cream or whole milk
4 cups veggie broth
2 heads broccoli, finely chopped (approximately 4 cups)
1 cup grated cheddar cheese
1 tsp yellow mustard
1 Tbsp Worcestershire Sauce
salt and pepper to taste

Directions

Melt butter in large stockpot over medium-high heat. Add onion, celery, carrots, bell pepper, jalapeno, and cook, stirring often, until veg is softened, 7 - 10 minutes. Add garlic and cook another minute or so until fragrant. Add flour and cook, stirring constantly, for about two minutes, scraping the bottom of the pan so it doesn’t start to burn. I used my enamelled cast iron dutch oven and my flattop wooden spoon to make this soup and this combo works really well.

Add cream (or milk if using) and broth and continue to cook, scraping the bottom of the pan to release any bits stuck to the bottom (that’s where the flavour hides!) Stir in broccoli. Bring to a boil, reduce heat, and simmer for 20 minutes until everything is sufficiently tender and soup is thickened. 

Buzz with an immersion blender until smooth (or ladle into a blender and blend until smooth, carefully because hot liquids and blenders are terrifying).

Stir in cheese, mustard, Worcestershire Sauce, and add salt and pepper to taste.

We enjoyed this topped with a little bacon and served with sourdough toast and it was decadent. Grady refused to try it but Poppy loved it. I’m not sure if it will freeze well and I don’t think I’m going to get the chance to experiment because we keep eating it.

Meal Plan 01/21/2019 - 01/25/2019

Part of me wanted to be proven wrong with all the meal planning. I wanted to plan the meals and not notice a difference in the chaos of our evenings or the amount of food waste we produce. But…that is not the case. Meal planning and food prep are totally making life easier. It’s a lot of work on Sundays but then I don’t worry about what we’re eating for the rest of the week. It’s kind of awesome. It’s also holding me accountable to my vegetarian-meal-at-least-once-weekly goal which is pretty great.

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Monday: Lentil Bolognese served over roasted broccoli for meatless Monday. I made the sauce today and just need to roast the broccoli tomorrow after work.

Tuesday: Chrissy Teigen’s Chunky Creamy Mushroom Soup with tuna melts. I made the soup today and just need to reheat it and make the sandwiches.

Wednesday: Change Your Life Chicken with sweet potatoes, red onions, and green beans.

Thursday: Unstuffed Cabbage Rolls served with some sort of green vegetable on the side.

Friday: Some sort of leftovers or snacky dinner situation.

What’s on your meal plan this week?

Meal plan 01/14/2019 - 01/18/2019

Last week was a busy week for us but I managed to stick to the meal plan and I’m happy to report that mealtimes felt less angsty. We ordered pizza one night but we also plowed through a lot more produce than we have recently so I’m calling it a win.

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Monday: Black bean and sweet potato enchiladas leftover from last week (my biggest kitchen time-saver is doubling recipes and freezing half for the following week.) Fresh guacamole if my avocados behave.

Tuesday: Spaghetti bolognese on spaghetti squash (Shawn) and on spaghetti noodles (the rest of us). Served with green salad.

Wednesday: Pork Tenderloin with Pan Sauce served with roasted carrots and broccoli.

Thursday: Oh She Glow’s Indian Lentil-Cauliflower Soup served with roasted broccoli.

Friday: Breakfast for dinner! Buttermilk pancakes, extra crispy bacon, cheesy scrambled eggs, and fruit salad.

What’s on your meal plan this week?