Meal Plan 27

Meal Plan Tips

These tips are designed to help you cut down on food prep and food waste, by using up leftovers.

• On Sunday, prepare a roasted chicken for dinner and use leftovers to make chicken enchiladas for Tuesday night's dinner and chicken salad for lunches.
• I also pair Sunday's meal with roasted carrots and potatoes. Use russet potatoes instead of red potatoes so that you can use them in the chicken soup and for fries.
• Instead of purchasing chicken stock, remove the chicken meat from the chicken and use them to make homemade chicken stock (or Instant Pot stock.)
• Use dry wine for both the chicken and dumplings and kale pasta, or omit it if you don't care for cooking with alcohol.
• Use kale to make kale pasta and a kale apple salad. 
• Use 1 jalapeno for both the sloppy joes and Spanish rice.
• Stovetop Spanish Rice: In a medium saucepan heat1 tablespoon oil over medium heat. Once heated, add onion and jalapeno and sauté for 2-3 minutes, or until the onion is translucent. Add garlic and continue to sauté for 30 seconds just to toast garlic. Add 2 cups of broth, seasonings, tomato sauce, and rinsed rice. Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for the amount of time on your bag of rice. Once cooked, remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.