Week 1: Foundations for Meal Planning

This week is about the basics of meal planning.  In this post I will share our menu, grocery list and prep-plan for the week.  In the next few posts I will tell you about:

Menu time!

Week 1 Menu:

  • Sundried Tomato Soup and Grilled Cheese (Daiya) Sandwiches
  • Carrot Ginger Soup and Biscuits
  • Garlic and Greens Pasta
  • Pad Thai
  • Roasted Sweet Potatoes, Sauteed Collards and Waffles
  • Kale, Mushroom and Udon in Miso Broth
  • Leftover Night
Tomato soup simmering away (before the puree step!)
Tomato soup simmering away (before the puree step!)

Ingredients List* (Items I actually bought this week are in bold.  Everything else was already in my pantry or fridge)

Produce:Yellow Onions (2)
Yukon Gold Potatos (6)
7 large carrots
1 piece of ginger, about 2 inches
Broccoli (I often buy frozen when I can’t get it at the farmer’s market)
Scallions (one bunch)
2 bunches of kale
2 heads of garlic
3 sweet potatos
5 collard leaves (about ½ a bunch)
 
General:28 oz can of fire-roasted tomatoes
1 cup of sundried tomatoes (not in oil)
Veggie bullion cubes (2)
1 loaf of whole wheat bread
1 bag of shredded cheddar Daiya (bought it on sale the week before)
Rice noodles (8oz)
16 oz of penne pasta
Cornmeal (1/4 cup)
Raisins (1/4 cup needed, but we usually keep a bag on hand)
6 dried shitake mushrooms
8 oz frozen udon noodles
Peanut butter
  • *This list does not include some household staples that I always have around my kitchen.  More about these staples, and how to set up your own, will come in the next post!
Veggies ready to be chopped!
Veggies ready to be chopped!

Prep-Plan

Time needed: 2 hours (includes making dinner Sunday night)

Meal prep steps:

  1. Make tomato soup (while it is cooking I complete the rest of the list
  2. Chop veggies for everything else (onions, carrots, kale, ginger, and garlic).  I store veggies in the fridge in ziplock bags that I then wash and reuse later.  I store onions and garlic in pyrex dishes, and I drizzle some olive oil over the chopped garlic before I put it in the fridge.
  3. Make the pad-thai sauce
  4. Slice sweet potatoes (basically like fries) and coat them with olive oil, salt, and pepper, in a ziplock bag.  Store in the fridge
  5. Make carrot soup (I make this in the same pot as the tomato soup, once the tomato soup has finished and I have rinsed out the pot.  I like having fewer dishes!)
  6. Make biscuits (for that night, to have with the carrot soup)
Little helper shaking the sweet potato bag!
Little helper shaking the sweet potato bag!
Big brother got his own bag to season and shake (lots of salt . . .mmmmm)
Big brother got his own bag to season and shake (lots of salt . . .mmmmm)
The kitchen after all was done - I love it when I can actually see the counter!
The kitchen after all was done – I love it when I can actually see the counter!
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