Meal Plan #43

Happy Friday!

I hope you’ve had an amazing week and have some fun cooking planned for the weekend :) 

Here’s your weekly meal plan for next week. I hope it helps make dinner time a little easier.

Happy cooking! -Brita

✨ 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!

• Sloppy Joes
  • Make it ahead: Make the full filling on Sunday and store in the fridge for up to 4 days – it actually gets better as the flavors meld. Reheat on the stove with a splash of water or broth to loosen. Freezes great for up to 3 months too.
  • Component prep: Dice the onion and bell pepper. Mince the garlic. Measure out and combine the sauce ingredients (tomato sauce, ketchup, mustard, soy sauce) into one jar so it’s ready to pour.
• Enchiladas
  • Make it ahead: Fully assemble the enchiladas with sauce, cover, and refrigerate up to 24 hours before baking. Bring to room temp before putting them in the oven. Leftovers keep for up to 3 days and reheat well.
  • Component prep: Sauté the full veggie filling up to 2 days ahead and store covered in the fridge. Shred the cheese. Warm your tortillas right before assembling so they roll without tearing.
• Marry Me Butter Beans
  • Make it ahead: The full dish keeps for up to 4 days – reheat gently on the stovetop over low heat with a splash of broth to bring the sauce back together.
  • Component prep: Blend the silken tofu, broth, and nutritional yeast ahead and store in the fridge – it keeps for up to 3 days. Mince the garlic. Chop the sun-dried tomatoes.
• Gochujang Tofu
  • Make it ahead: The full stir fry stores well for up to 4 days – reheat in a skillet over medium heat to bring the tofu back to life. Cook a big batch of rice at the start of the week to serve alongside.
  • Component prep: Whisk together the gochujang sauce and store in a jar in the fridge all week. Press and cube the tofu the night before – store uncovered on a paper towel-lined plate for extra crispiness. Julienne the carrot and thaw the edamame.
• Garlic Butter Noodles
  • Make it ahead: Best made fresh, but the roasted veggies can be made up to 3 days ahead and reheated in the oven or air fryer to crisp back up. The full noodle dish reheats ok with a splash of water or butter.
  • Component prep: Chop the zucchini, bell pepper, and cauliflower and store in a container – they’ll roast straight from the fridge. Mince the garlic ahead of time and store in a small jar.

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