A dinner meal plan featuring dried apricots!
Supper Club Meal Plan 89 (autumn)
Here’s this week’s lineup! The feature food is balsamic vinegar!
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.
Feta Beet Salad: Slice beets.
Sheet Pan Pineapple Chicken Tacos with Cilantro Slaw: Chop the jalapeno, dice the red onion, shred the cabbage, and chop the cilantro.
Pistachio Salmon Cakes with Apricot Rice: If you are serving this with a side salad, cut the veggies for that salad.
Sundried Tomato and Feta Spinach Salad with Grilled Chicken: Slice the bell peppers.
2. Prepare your sauces
Make the dressing for the Feta Beet Salad, your side salad (Pistachio Salmon Cakes with Apricot Rice), and for the Sundried Tomato and Feta Spinach Salad. Make the sauce and the cilantro slaw for the Pineapple Chicken Tacos.
3. Prepare your protein
Grill and slice the chicken for the Sundried Tomato and Feta Spinach Salad.
Happy meal prepping!
Pair these with some sauteed green beans or a side salad and you’ve got a complete meal! I would love to suggest this Savoury Turmeric Salad Dressing (ingredients for this dressing are not included in the shopping list).
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