Supper Club Meal Plan 66 (spring)

a Collage of photos for the supper club meal plan number 66

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

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.

Bún Thịt Nướng: Make the pickled carrots. Chop the lettuce.

Sundried Tomato and Feta Spinach Salad with Grilled Chicken: Slice the bell peppers.

Spinach and Artichoke Quinoa Bake: Ribbon the spinach and dice the artichokes.

Barley Salad with a Garlic Lemon Dressing: Shred the carrots. Chop the celery, radishes, and red onion.

2. Prepare your sauces

Make the Vietnamese sauce. Prepare the dressing for the Sundried Tomato and Feta Spinach Salad. Make the sauce for the Spinach and Artichoke Quinoa Bake. Prepare the garlic lemon dressing.

3. Prepare your protein

Prepare the pork. Grill and slice the chicken for the Sundried Tomato and Feta Spinach Salad. Cook and dice the chicken or prepare the navy beans (Spinach and Artichoke Quinoa Bake). Cook the barley.

Happy meal prepping!

bún thịt nướng (Vietnamese Grilled Pork with Vermicelli)

Bun Thit Nuong… carmelized pork, pickled carrots, fresh herbs, crunchy veggies, salty peanuts, & my Vietnamese Special Sauce = an explosion of flavour!

Check out this recipe