Week 4: Cooking Routines

As the Month of Meal Planning wraps up, this week will feature tips on how to make meal planning and weekend meal preparation a routine in your life

  • Create a menu framework
  • Recipe collection and culling
  • Set aside time – it’s worth it!

Menu time!

Week 4 Menu:

  • Rising Moon ravioli with marinara (marinara already frozen from earlier)
  • Pizza (with a garlicky-white bean base, red onion, kalamata olives and artichoke hearts)
  • Curried black-eyed pea and greens soup and roasted cauliflower
  • Spinach pie
  • Falafel
  • 2 leftover nights!

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

Screen shot 2014-03-25 at 6.16.50 AM


Prep-Plan Time needed: 2 hours (includes making dinner Sunday night) Meal prep steps:

  1. Make the black-eyed pea soup (while it is cooking I complete the rest of the list)
  2. Make the pizza dough and store it in the fridge.  Wipe down the food processor to use for chickpea cutlets
  3. Make falafel using the food processor.  Once they are formed into patties, put in a zip lock bag and store in the fridge.
  4. Make the spinach pie filling
  5. Chop the cauliflower

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