Meal Plan #51

Happy Friday!

Despite it being 95(!!) degrees here in Portland yesterday, I very much have fall on the mind. I used to hang on to every last drop of summer but the past few years, I’ve felt ready to see fall arrive. This week’s meal plan has fall vaguely on the mind with soup and a cozy cheesy pasta bake 🥰

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!

✨ 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!

Shepherd’s Pie

Make it ahead: Assemble the full pie (without baking), cover, and refrigerate up to 24 hours before baking. Leftovers keep for up to 5 days and reheat beautifully. Freezes well for up to 3 months!

Component prep: Dice the onion, parsnips, and carrots and store together in the fridge. Peel and quarter the potatoes and store in cold water so they don’t brown. Mince the garlic.

White Bean Soup

Make it ahead: This is a great full make-ahead — keeps for up to 5 days in the fridge and freezes well. The roasted garlic is the most time-consuming step so doing that ahead is the biggest win.

Component prep: Roast the garlic ahead (up to 2 days) and store in the fridge — just squeeze it out when ready. Dice the onion and carrot. Chop the kale and store in a bag.

Pasta Bake

Make it ahead: Assemble everything in the dish (dry pasta included), cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the covered bake time if going straight from the fridge.

Component prep: Dice the onion and zucchini and mince the garlic ahead — store together in a container. Day of, it’s just dumping everything into the dish and covering with foil.

Crispy Orange Tofu

Make it ahead: Keeps well for up to 5 days — reheat the tofu in the air fryer or a skillet to bring back the crispiness. Store the sauce separately and toss right before serving if meal prepping.

Component prep: Whisk together the orange sauce and store in a jar in the fridge. Press the tofu the night before and store uncovered on a paper towel-lined plate for maximum crispiness.

Tikka Masala

Make it ahead: The ultimate make-ahead — even better on day 2! Make the full batch and store for up to 5 days in the fridge. Reheat gently on the stovetop with a splash of broth.

Component prep: Blitz the onion, garlic, ginger, and cilantro in a food processor and store in the fridge. Chop the cauliflower and carrots. Measure out all your spices into one small bowl so they’re ready to go at once.

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

The post Meal Plan #51 appeared first on Food with Feeling.