This week is all about how to use 1-2 hours on the weekend to making weeknight dinners super easy! In the next few posts I will tell you about:

Menu time!

Week 2 Menu:

Chickpea cutlets and picatta sauce with steamed kale
Pizza (Daiya, red onion, kalamata olives and artichoke hearts)
Tofu fried rice
Tofu, veggie and rice bowls with peanut sauce
White bean and rosemary soup
Roasted brussell sprouts, tofu scramble and waffles
Leftover Night

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

*This list does not include the household staples that I always have around my kitchen.

Prep-Plan

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

Meal prep steps:

Make the white bean soup (while it is cooking I complete the rest of the list)
Make the pizza dough and store it in the fridge. Wipe down the food processor to use for chickpea cutlets
Make chickpea cutlets using the food processor. Once they are formed into cutlets, put in a zip lock bag and store in the fridge.
Make the peanut sauce. While the water for the peanut sauce is boiling, chop up carrots and broccoli (for stir-fry and tofu-veggie-rice bowls) and brussels (for roasting). Finish making peanut sauce
Make picatta sauce. (By now the soup should be done – turn off the burner and let it sit until it is time to serve it for dinner OR store it in the fridge if you are going to have a different meal for dinner)

On the night we decide to have the Tofu, Veggies and Rice bowls with Peanut sauce, I make a double batch of rice and store the leftover rice in the fridge to use for fried rice later in the week.