Meal Plan #50 for the Table

Happy Friday!

I’m back with another meal plan and I hope you find it helpful for short and mindless busy-night dinners next week. Let me know if you have any questions or feedback.

I hope you find this week’s meal plan helpful!

Here is my list of unfussy 30 minutes dinners if you need more inspiration for the week!

Happy cooking!

the cook

Here’s what we’ve got this week:

• Monday | Spicy Vodka Pasta​
• Tuesday | Vegan Taco Salad
• Wednesday | Creamy Pesto Beans
• Thursday | Chili Crisp Tofu Bowls
• Friday | Whipped Feta Veggie Bowls
• BONUS | Grilled Halloumi

✨ Get the printable shopping list here!✨

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 unfussy!

• Spicy Vodka Pasta
  • Make it ahead: Dependable made fresh — the sauce thickens as it sits and doesn’t reheat quite the same. That said, leftovers keep for up to 4 days and reheat well with a splash of cream or pasta water to loosen.
  • Component prep: Dice the shallot and mince the garlic. Day of, reserve pasta water before draining — you’ll need it for the sauce!
• Taco Salad
  • Make it ahead: Make the walnut taco meat up to 3 days ahead and store in the fridge. For meal prep, mix together the taco meat and black beans in one container and the salad base (lettuce, corn, pico) in another. Assemble with toppings and dressing right before eating.
  • Component prep: Pulse together the walnut taco meat in a food processor and store in the fridge — this takes about 5 minutes and is the only real prep for this meal. Mix together the sour cream and salsa for the dressing and store in a jar.
• Pesto Beans
  • Make it ahead: Go-to served fresh since the sauce thickens as it sits, but leftovers reheat well on the stovetop with a splash of water or broth to loosen. Serve with crusty bread!
  • Component prep: If making from-scratch pesto, make it ahead and store in the fridge with a thin layer of olive oil on top to keep it from browning. Day of, this whole dish comes together in 15 minutes.
• Chili Crisp Bowls
  • Make it ahead: Keeps well for up to 4 days — reheat the tofu in a skillet or air fryer to bring back some crispiness. Store the sauce, tofu, and bowl toppings separately for dependable results.
  • Component prep: Press the tofu the night before and store uncovered on a paper towel-lined plate in the fridge — this is the key to maximum crispiness. Whisk together the yum yum sauce and chili crunch oil and store in a jar. Cook a batch of rice at the start of the week to serve alongside.
• Whipped Feta Bowls
  • Make it ahead: Roast all the veggies and chickpeas ahead and store in the fridge for up to 4 days — reheat in the oven or air fryer to bring back the caramelized edges. Make the whipped feta and store separately in the fridge for up to 3 days. Assemble when ready.
  • Component prep: Make the whipped feta (only blend feta, Greek yogurt, olive oil, and lemon juice) and store covered in the fridge. Chop the butternut squash, broccoli, cauliflower, and red onion and store in a container — they roast straight from the fridge.

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.