Choose This Week's Options for Quick and Easy Menu Planning!If you are looking for free menu planning ideas, then you have come to the right place. When planning a menu, you only need enough dinner recipes for the amount of days you plan to cook. In my case, I usually cook 5-6 nights a week, therefore, that is the amount of days of meals my menu will contain.I also do not pick which day I will eat what. I pick and choose depending on my schedule and what I feel like eating that particular night. If I only cook 5 days a week, for the 6th and 7th nights, I am usually eating leftovers, eating some frozen food item i.e. pizza, or even eating out (very rarely though!).
Breakfast, lunch, snacks, drinks: On any given day of the week, you will choose an item off of your
staple list
for breakfast, lunch, snacks, and drinks.
Dinner Options
1)Curry Lentil Squash Soup(See Recipe Below)/ Crusty Bread
Souper Sunday Curry Lentil Winter Squash Soup 1 medium onion, chopped 2 celery stalks, chopped 1 tbsp coconut oil 2-3 tbsp curry powder 6 cups free range chicken broth (can use veggie too) 1 can organic coconut milk 1 1/2 cups green lentils, washed 1 small butternut squash--roasted 1 small acorn squash--roasted 1 head of kale or collards torn into bite sized pieces, stems chopped 2 cups purple cabbage, chopped Himalayan salt and pepper to taste 1) In a large soup pot combine first four ingredients (through curry powder) and saute over medium heat. 2) When onions are soft, add the broth, coconut milk, lentils. Simmer, stirring occasionally, for about 30 minutes, adding water if needed to desired consistency. 3)Taste and adjust seasoning. 4)Add kale and squash, cook an additional 10-20 minutes or until lentils and pumpkin are tender. 5)Cook a bit longer for a thicker soup.
19 ounces La Victoria Chile Verde Enchilada Sauce 6 ounces Shredded Cheddar Cheese 6 ounces Shredded Mozzerella Cheese 12 Corn Tortillas 2 tablespoons Olive Oil Garlic Salt, Garlic Pepper, to taste Sour Cream, Guacamole, Diced Tomatoes, Chopped Preheat oven to 350 degrees. In a large skillet, heat olive oil. Sprinkle both sides of chicken breasts with seasoning to taste. Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later) Cut/Shred cooked chicken into small pieces, set aside in small bowl. Combine shredded cheeses into a small bowl, set aside. Empty enchilada sauce into large bowl, set aside. Wrap tortillas in a moist paper towel and microwave for 1 minute to steam. Dip one warm corn tortilla into the enchilada sauce, coat both sides. Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4). Layer in the shredded/diced chicken ontop of the tortillas. Layer in the cheeses ontop of the chicken. Repeat layering dipped tortillas, chicken and cheese until baking dish is full. Finish with a layer of dipped tortillas topped with a layer of cheese. Bake at 350 degrees for 30 minutes or until cheese is melted. Top with your choice of sour cream, guacamole, diced tomatoes or chopped green onions.
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Express-ive Meals - Spring Vegatable Sauté
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