It’s Week 19 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: Herby Quinoa Salad with Garbanzo Beans
Tuesday: Chipotle-style Burrito Bowls (with extra guac, of course!)
Wednesday: Herbed Goat Cheese Quiche with Caramelized Onions and Spinach
Thursday: Broccoli & Tofu Stir Fry
Friday: Fish Tacos with Cilantro Garlic Sauce
Saturday: Pizza with Peas, Mint, Lemon and Whipped Ricotta
Cheers to a nourishing week. ❤️
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