Meal Plan #42 at Home

Happy Friday!

I’m popping in with another weekly meal plan and I hope it’s helpful for getting dinner on the table next week!

I’m changing up the way that I structure the shopping list to make it more user friendly and to offer you more options for your meals. I hope this helps!

happy cooking!

the cook

Here’s what we’ve got this week:

• Monday | Creamy Tomato Pasta​
• Tuesday | Chipotle Sofritas Bowls
• Wednesday | Tzatziki Bowls
• Thursday | Honey Garlic Tofu + Broccoli & grain
• Friday | Vegan Meatballs + spaghetti
• BONUS | Mexican Street Corn Salad

✨ Get the printable shopping list here!✨

*the shopping list does NOT include ingredients for the bonus recipe

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 after-work meals fast and unfussy!

• Creamy Tomato Pasta
  • Make it ahead: This one is go-to fresh since the pasta absorbs the sauce as it sits, but leftovers keep for up to 3 days – reheat with a splash of water to loosen.
  • Component prep: Soak the cashews overnight (or for at least 5 hours) – this is the only real time-sensitive step. Chop your veggies (bell pepper, zucchini) and store in the fridge. Day-of, the sauce blends in minutes and it all cooks in one pot.
• Chipotle Sofritas Bowls
  • Make it ahead: This is one of the go-to full make-aheads on this week’s plan – the flavor gets even better the next day. Make a full batch and store in the fridge for up to 5 days. Serve throughout the week in bowls, tacos, or burritos.
  • Component prep: Press and chunk the tofu and store in the fridge. Blend the sauce (chipotle peppers, adobo, tomato paste, broth, spices) and store in a jar – Day-of, it’s simply browning the tofu and pouring the sauce over.
• Tzatziki Bowls
  • Make it ahead: Roast all the veggies and chickpeas ahead and store for up to 4 days. Grab store-bought tzatziki to save even more time — Trader Joe’s makes a great one.
  • Component prep: Chop all your veggies and toss them with oil and spices so they’re ready to go straight onto the sheet pan. Make or buy the tzatziki ahead and keep it in the fridge.
• Honey Garlic Tofu
  • Make it ahead: The tofu keeps well for up to 4 days – reheat in a skillet to bring back the crisp. Whisk together the sauce and store separately; combine when reheating.
  • Component prep: Press and cube the tofu. Whisk together the honey garlic sauce (soy sauce, honey, cornstarch, garlic) and store in a jar. Day-of, it’s only dredging, cooking, and saucing – about 20 minutes total.
• Vegan Meatballs
  • Make it ahead: These are a freezer dream – make a full batch, cook them, and freeze for up to 3 months. They reheat beautifully straight from frozen in marinara sauce on the stovetop. Fridge life is up to 4 days.
  • Component prep: Cook the rice ahead of time (it stores for up to 5 days). Sauté the onion, mushrooms, and garlic and store in the fridge. Day-of, simply pulse everything in the food processor, roll, and cook.
• Street Corn Salad
  • Make it ahead: Mix everything together and store for up to 3 days – the flavors actually deepen as it sits. Give it a stir and a fresh squeeze of lime before serving.
  • Component prep: Whisk together the crema sauce and store in the fridge. If using canned fire-roasted corn, you can actually toss the whole thing together in 10 minutes day-of – no cooking required.

I GENUINELY 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