Dinner Plans: Week 18

It’s Week 18 of Dinner Plans and this week we’re celebrating Mother’s Day and setting our sights towards summer. 

We picked up our CSA delivery this week and we’re getting sneak peeks of summer produce. We spotted the first of the roma tomatoes, loads of mint, and lots of broccoli. We’re keeping

Meal Prepping on a Budget

A couple weeks back, I diced up all the remaining onion, celery, and carrots. This was such a time saver during the week that I’m doing it again today with the fresh batch of mirepoix ingredients in our box. I also saved the scraps of celery hearts, onion skins, and end of carrots and put them in a freezer bag for a new batch of “stock bits and bobs.” I’ve got roast chicken bones to add to the mix and will prep stock for the week.

I’ve continued shopping the freezer, pantry, and fridge to plan our meals this week and am working on a blog post series about our grocery budget with a CSA box. I look forward to sharing that with you in the weeks ahead.

This week’s bean batch: garbanzo and pinto beans. I’m making rice for burrito bowls, quinoa for salads, and pestos to freeze.

Dinner Plans for the Week

Here is our game plan for dinner this week:

Sunday: Pasta with Basil & Mint Pesto

Monday: Grated Carrot and Beet Salad

Tuesday: Slow Cooker Pork Roast for Carnitas for Tacos

Wednesday: Ham & Spinach Quiche

Thursday: Broccoli & Tofu Stir Fry

Friday: Slow Roasted Salmon with Braised Lentils

Saturday: Pizza with Sausage, Peppers, and Whipped Ricotta

Cheers to a nourishing week. ❤️