Supper Club Meal Plan 68 (summer)

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

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.

One Pan Creamy Chicken and Mushrooms: Slice the mushrooms.

Turmeric Falafel Bowl: Cook, cool, and peel the beets. Cut the dates.

Japanese Cabbage Salad: Shred the cabbage. Slice the mushrooms and green onions.

2. Prepare your sauces

Make the Savoury Turmeric Salad Dressing and the dressing for the Japanese Cabbage Salad.

3. Prepare your protein

Make the falafels if you are making your own.

Happy meal prepping!

Turmeric Falafel Bowl

Vibrant turmeric falafel bowl built on a bed of spring mix with roasted beets, dates, and baked falafels, drizzled with a savoury turmeric salad dressing. A nourishing and colourful plant-based bowl ready in just 5 minutes of assembly.

Check out this recipe

The recipes for falafels and Savoury Turmeric Salad Dressing are linked in the above post. The ingredients for the salad dressing are included in the shopping list, but not the ingredients for the falafels.

Easy Tuna Casserole (only 5 ingredients!)

Quick 5-ingredient tuna casserole layered with brown rice, corn, salsa, and canned tuna, topped with melted cheddar cheese. Ready in 25 minutes for a budget-friendly and filling weeknight meal.

Check out this recipe

One Pan Creamy Chicken and Mushrooms

One-pan creamy chicken and mushrooms simmered with garlic, basil, and thyme in a light evaporated milk sauce with 27 grams of protein per serving. A quick and satisfying dinner for eight ready in 35 minutes.

Check out this recipe

japanese cabbage salad

This Japanese cabbage salad piles shredded cabbage, edamame, mushrooms, almonds, and sesame seeds with crispy ramen noodles and a sesame almond butter dressing for a crunchy, satisfying plant-based bowl. It is best served fresh while the noodles still have their bite.

Check out this recipe

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