Meal Plan #20 from the Pantry

We went to my hometown of Nashville to spend time with family. I haven’t been back since 2020 and it was so nice to have a break and catch up with family! PLUS we got to celebrate my daughter, Jemma’s, birthday!

I hope you have the most whimsical weekend!

Here are the meals we’re working with for next week:

NOTE: For Monday’s recipe, there are 3 different tofu marinades in the linked blog post. Pick one and create bowl with it. I included ingredients on the shopping list for the Cilantro tofu.

Here’s what we’ve got this week:

✨ Get the printable shopping list here! ✨

Storage Containers:🥡 I bought a multi-pack of THESE Snapware containers (affiliate link) at Costco a year ago and we genuinely love them. This particular 5.5 cup size is my regular as it allows me to fit a complete serving of a meal without it being too crowded.

Meal Prep Tips:

• Monday: Plan to serve this with rice and whatever veggies/ sides you prefer! I like the marinate the tofu he night before and pan or air fry it night of. Prep rice or any other sides you want with it.
• Tuesday: I like to prep all of the elements (go ahead and make the meat filling) so I can assemble and cook the crunchwraps night of.
• Wednesday: Measure out the orzo + broth and have them ready. Pre-chop the butternut squash and broccoli (you can also go ahead and cook them).
• Thursday: You can actually throw this in the crockpot to cook on low while you’re working. Alternatively, you can combine everything in a resealable container and set it to cook on high as soon as you get home/ ready for dinner.
• Friday: Go ahead and prep the cilantro blitzed mixture. Chop the veggies + drain and rinse the chickpeas. Cook rice to serve it with.

Happy cooking!