Supper Club Meal Plan 58 (spring)

Here’s this week’s lineup! The feature food is cabbage!

Grocery Shopping List

This Week’s Lineup!

If you have an hour or two on the weekend to take some time to prep parts of your meals, then you can get dinner on the table so much faster during the week! Here are some meal prep ideas:

1. Chop your veggies

Chop your veggies and then place each meal’s worth of veggies in a ziploc bag.

Sesame Udon Stir fry: Shred the cabbage. Chop the Asian greens.

Easy Swedish Meatballs: Chop the asparagus.

Fall Harvest Roasted Veggie Lasagna: Roughly chop the mushrooms, zucchinis, peppers, and eggplant into bite-size pieces. Chop the onion.

Sheet Pan Pineapple Chicken Tacos with Cilantro Slaw: Chop the jalapeno, dice the red onion, shred the cabbage, and chop the cilantro.

2. Prepare your dressings

Make the spice mix for the Sesame Udon Stir Fry. Prepare the cottage cheese mixture for the lasagna. Make the sauce and the cilantro slaw for the Pineapple Chicken Tacos.

Happy meal prepping!

Sesame Udon Stir fry

Saucy sesame udon stir fry with ground pork or tofu, cabbage, Asian greens, and thick udon noodles in a ginger soy mirin sauce. A hearty and flavourful dinner with 21 grams of protein ready in 35 minutes.

Check out this recipe

Easy Swedish Meatballs

Comforting Swedish meatballs in a quick cream cheese gravy seasoned with nutmeg and beef bouillon, made with frozen meatballs for a weeknight shortcut. Ready in just 20 minutes for a cozy and satisfying dinner.

Check out this recipe

I have added asparagus to the shopping list to go with this recipe. Click here to find out how to roast them!

Fall Harvest Roasted Veggie Lasagna

Hearty fall harvest lasagna layered with oven-roasted mushrooms, peppers, zucchini, and eggplant over a creamy cottage cheese filling beneath golden melted mozzarella. A vegetarian showstopper that serves 12.

Check out this recipe

Sheet Pan Pineapple Chicken Tacos with Cilantro Slaw

Sheet pan pineapple chicken tacos with spicy buffalo-marinated chicken, roasted pineapple and red onion, and a cool yogurt cilantro slaw. Ready in 45 minutes for eight tacos at just 278 calories each.

Check out this recipe

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