Meal Plan #52

Happy Friday!

It’s finally starting to feel like fall which has me QUITE excited 🍂 This week’s meal plan reflects that with cozy pasta, creamy soup, and 2 different crockpot recipes that I know you’ll love!

I hope you and your family have a beautiful weekend!

Here is my list of easy 30 minutes dinners if you need more inspiration for the week!

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!

• Ground Tofu Stir Fry
  • Make it ahead: Keeps well for up to 4 days and reheats great in a skillet – one of the rare tofu recipes that actually holds up as leftovers. Store rice separately if meal prepping.
  • Component prep: Grate the tofu on a box grater and store on a paper towel-lined plate in the fridge. Whisk together the sauce (bouillon, soy sauce, water, maple syrup, ginger, tomato paste) and store in a jar. Slice the bell pepper, onion, and trim the green beans.
• Sweet Potato + Black Bean Tacos
  • Make it ahead: All three components (roasted sweet potatoes, black bean filling, avocado crema) keep separately in the fridge for up to 4 days. Reheat the sweet potatoes in the oven or air fryer to bring back the caramelized edges. Make the crema fresh or store with plastic wrap pressed directly on the surface to prevent browning.
  • Component prep: Dice and season the sweet potatoes and store on a sheet pan in the fridge – they go straight into the oven. Mince the garlic and dice the onion for the beans. Blend the avocado crema ahead and store covered.
• Crockpot Potato Soup
  • Make it ahead: This is a true set-it-and-forget-it dinner – dump everything in the crockpot in the morning and it’s ready by dinner. Even better the next day! Keeps for up to 5 days in the fridge.
  • Component prep: Peel and dice the potatoes and onion the night before and store in the fridge. The only stovetop step is the quick butter/flour/milk thickener added in the last 20 minutes – that’s it.
• Vegetarian Pad Thai
  • Make it ahead: Best served fresh since the noodles absorb the sauce as they sit, but leftovers keep for up to 3 days. Reheat in a skillet with a splash of broth or water to loosen.
  • Component prep: Whisk together the pad thai sauce and store in a jar. Julienne the carrots and bell pepper and store together in the fridge. Day of, it’s just cooking the noodles and stir frying everything – under 20 minutes.
• French Onion Pasta
  • Make it ahead: Best made fresh since the pasta continues to absorb liquid as it sits. Leftovers reheat well with a splash of broth to bring the sauce back.
  • Component prep: The only real time investment is the caramelized onions – make those up to 3 days ahead and store in the fridge. Day of, it’s just building the sauce and cooking the pasta in it, which takes about 15 minutes.

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