Week 3: Family-friendly Cooking

This week is all about how to make cooking simple, fun, cheap – all essential for families!  In the next few posts I will tell you about:

Menu time!

Week 3 Menu:

  • Sloppy Lentils (already made and frozen several weeks ago.  I love leftovers!)
  • Red Thai Curry with Tofu, Cauliflower and Carrots
  • Moroccan Chickpeas over Quinoa
  • Rotini with Potatoes, Peas and Lemon Basil Creme Sauce
  • Black Bean and Corn Chowder
  • Lentils, Rice and Caramelized Onion with Pita Chips
  • Leftover Night

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

Screen shot 2014-03-16 at 4.24.58 PM

Prep-Plan

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

Meal prep steps:

  1. Slice and caramelize the onions for the lentil dish.  This can be done in a 400 degree oven for about 40 minutes.  While the onions are baking, go through the next steps on the list
  2. Cook the lentils and rice (the onions get added in the end)
  3. Chop veggies for curry and store
  4. Make the lemon basil creme sauce
  5. Make the Moroccan chickpeas
  6. Finish up the lentil and rice dish with the onions
  7. Make the black bean and corn chowder
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