Meal Plan #41 on the Stove

Happy Friday!

I can’t believe I’ve been making these meal plans for well over a year now! I wasn’t sure how they would be received when I first started them but it means a lot to me that they’ve become such a valuable tool to so many of you as you set your weekly dinner menus!

As always, I’m open to hearing feedback if you have a suggestion for making these plans better or more helpful for you. I’m all ears!

With that being said, he’s your new weekly meal plan!

You can get the groceries easily right here! OR see the bottom of the shopping list PDF for links to Instacart and Amazon fresh.

Here’s what we’ve got this week:

• Monday | Coconut Curry​
• Tuesday | Broccoli Cheese Casserole
• Wednesday | Feta Veggie Bowls
• Thursday | Street Corn Tofu Bowls
• Friday | Vodka Sauce Butter Beans
• BONUS | Dense Bean Salad

✨ Get the printable shopping list here!✨

*the shopping list does NOT include ingredients for the bonus recipe or side dishes to pair with the tacos or orange tofu.

Meal Prep Tips:

I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.

Make it ahead = tips to cook/ meal prep the recipe ahead of time.

Component prep = ideas for dicing veggies etc to make busy-night meals fast and straightforward!

• Coconut Curry
  • Make it ahead: This is one of the dependable recipes on the plan to make fully ahead of time! The flavors deepen overnight. Keeps in the fridge for up to 4 days and freezes beautifully for up to 2 months. Store the rice separately.
  • Component prep: Dice the onion and mince the garlic. Measure out your spices into a small bowl. Rinse the lentils. Day-of, it’s mostly hands-off simmering.
• Broccoli Cheese Casserole
  • Make it ahead: Assemble the entire casserole (without the final cheese topping), cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the covered bake time. Leftovers keep for up to 4 days – reheat with a splash of milk.
  • Component prep: Cut the broccoli into florets. Shred the cheddar cheese (freshly shredded melts much better than pre-shredded). Day-of, it’s simply making the roux and popping it in the oven.
• Feta Veggie Bowls
  • Make it ahead: Roast all the veggies and chickpeas and make the whipped feta – store separately for up to 4 days. Assemble when ready.
  • Component prep: Chop the butternut squash, broccoli, and cauliflower. Blend the whipped feta and store in the fridge.
• Street Corn Bowls
  • Make it ahead: All three components store separately for up to 4 days. This is a great full make-ahead. Reheat the tofu and sweet potato; assemble bowls fresh with avocado.
  • Component prep: Shred the tofu and store on a paper towel-lined plate. Cube the sweet potato. Mix together the street corn sauce and store in the fridge – simply toss with the corn on the night of.
• Vodka Butter Beans
  • Make it ahead: Keeps well for up to 4 days. Reheat gently with a splash of milk to loosen the sauce.
  • Component prep: Blend the silken tofu + milk mixture and store in the fridge. Mince the garlic and dice the shallot.
• Dense Bean Salad
  • Make it ahead: This is the go-to make-ahead recipe! Make the full batch on Sunday and it gets better as it sits. Store in the fridge for up to 4 days. Keep cucumbers separate if you want them to stay crisp.
  • Component prep: Whisk together the dressing and store in a jar. Dice the bell peppers and red onion.

I TRULY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.

Happy cooking!

the cook