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Happy Sunday!
NEW recipe alert! I haven’t shared this recipe on social media yet BUT I have a new Coconut Curry Ramen recipe that is SO GOOD – if you love my other ramen recipes, you need to make this one! It’s day 1 of the meal plan :)
PS- You can get my new Tasty Tofu ebook here!
I hope you and your family have a beautiful week!
Here is my list of easy 30 minutes dinners if you need more inspiration for the week!
Happy cooking!
Here’s what we’ve got this week:
- Monday | Coconut Curry Ramen
- Tuesday | Lentil Sloppy Joes
- Wednesday | Broccoli Cheese Casserole
- Thursday | Parmesan Orzo
- Friday | Veggie Bowls
- BONUS | Freezer Meals
✨ Get the printable shopping list here! ✨
Meal Prep Tips:
I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.
Make it ahead = tips to cook/ meal prep the recipe ahead of time.
Component prep = ideas for dicing veggies etc to make weeknight meals fast and easy!
- Coconut Curry Ramen
- Make it ahead: The broth base (everything up to adding the noodles) can be made up to 3 days ahead and stored in the fridge. Add the ramen noodles fresh when reheating — they only take 2-3 minutes and get mushy if stored in the broth.
- Component prep: Dice the onion, mince the garlic and ginger. Shred the cabbage and cut the broccoli into florets. When ready to cook, the whole thing comes together in about 20 minutes.
- Lentil Sloppy Joes
- Make it ahead: The filling keeps in the fridge up to 5 days and freezes well — this is a great one to double and freeze half. It thickens as it sits; add a splash of water when reheating.
- Component prep: Dice the onion and bell pepper, mince the garlic. If using dried lentils, cook them ahead and refrigerate. When ready, the filling comes together in one pan in about 15 minutes.
- Broccoli Cheese Casserole
- Make it ahead: Assemble the full casserole up to a day ahead, cover, and refrigerate unbaked. Add 10-15 extra minutes to the bake time if going straight from the fridge.
- Component prep: Cut broccoli into florets. Make the roux and cheese sauce ahead and store in the fridge up to 2 days — reheat gently before assembling with the rice and broccoli.
- Veggie Bowls
- Make it ahead: The roasted squash can be done up to 3 days ahead — store in the fridge and stir in when making the orzo. The full dish reheats well with a splash of broth.
- Component prep: Peel and cube the butternut squash. Dice the onion, mince the garlic, chop the thyme. Roast the squash ahead of time. When ready, everything else comes together in one pot in about 30 minutes.
- Parmesan Orzo
- Make it ahead: The dressing keeps in the fridge for up to a week — make a double batch. Veggies can be chopped up to 2 days ahead.
- Component prep: Cut broccoli and cauliflower into florets, peel and slice the carrots, slice the red onion. Whisk together the dressing and refrigerate. Use two sheet pans when roasting so nothing steams.
I REALLY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.
Happy cooking!
Brita
