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)
- *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:
- 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
- Cook the lentils and rice (the onions get added in the end)
- Chop veggies for curry and store
- Make the lemon basil creme sauce
- Make the Moroccan chickpeas
- Finish up the lentil and rice dish with the onions
- Make the black bean and corn chowder
