Weekly Meal Plan: Week 2

Meal Plan
I’m super excited about this coming week’s menu! We tested out all these recipes this week and they were all delicious. Click on the links below for the full recipes, and scroll further down for this week’s grocery and pantry list, divided by meal. Click here for a full grocery list for the week, not divided by meal. 

If you already own the majority of the pantry essentials needed for these recipes, this week’s dinner groceries will be around $85. 

I am still trying to figure out the best way to manage serving sizes, since I am linking to different recipes and blogs that post different serving sizes. There are two grownups in our house and we love having leftovers, so even if a recipe says 4 or 6 servings, I just go for it and make the entire dish and eat/refrigerate/freeze what we don’t eat. If that doesn’t work for you, and you need a handy dandy recipe resizer, click here. I’ll post serving sizes with each recipe below so that you have an idea of what to expect. The grocery list was created based on those serving sizes. 

Lastly, I made the recipe list for each dish under the assumption that you have all the basics in your pantry (flour/gluten free flour, spices, vinegars). If not, I included the pantry items you’ll need in the bulleted list below. Need inspiration for your pantry? Check out this Bon Appétit article: 
What You Should Always Keep In Your Pantry (and Fridge, and Freezer)

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Bon Appétit!


Sunday: Sushi Rice with Miso-Caramel Glazed Salmon from Bon Appétit – this recipe is SO simple and so dang delicious. I made a double batch of the sauce to have in the fridge for salad dressing, dipping sauce, etc.
Recipe serves 2 


Monday
Chana Masala from The Complete Indian Instant Pot Cookbook – this cookbook is one of my staples. Chandra Ram is a gem. Check out her cookbook here. If you don’t have an InstantPot, I’d use canned chickpeas, and cook it on the stovetop for a bit longer.
Recipe technically serves 4, makes for great lunch leftovers


TuesdayCauliflower Tacos With Cashew Crema (and optional chicken) from Bon Appétit – LOVE this recipe. It’s great to add shredded rotisserie chicken to this as well, if you’d like a little additional protein.
Recipe technically serves 4, but we ate it all in one sitting 


Wednesday: Cajun Red Beans and Rice (with optional sausage) – this one was a staple in my house growing up. My mom followed Bill Neal’s Southern Cooking Recipe, but I couldn’t find that one online. We tested out this one and its really good and tastes almost identical.
Recipe technically serves 6, makes for great lunch leftovers and freezes well


Thursday: Mujadara (Lentils and Rice with Caramelized Onions) – This is a classic Arabic recipe with cooked lentils and rice, caramelized onions, herbs and, yogurt. Caramelized onions are crucial for this dish, don’t leave them out! 
Recipe serves 4


Friday: Breakfast for dinner – Shakshuka! This North African/Middle Eastern dish is so delicious and very simple. Shakshuka means “mixture” and has tomatoes, onions and spices as the base with eggs poached on top.
Recipe technically serves 4, makes for great leftovers

This week, pantry essentials you’ll need are:
Spices: Toasted sesame seeds
Yellow or black mustard seeds  
Ground coriander  
Garam Masala
Ground cumin  
Kosher salt
Sea Salt
Ground turmeric  
Crushed red pepper flakes
2 bay leaves
Cayenne pepper, optional
Smoked paprika 
Cajun seasoning (here’s a simple cajun seasoning recipe) 
Amchur powder (freshly squeezed lemon juice will do)
Oils/Vinegar/Condiments: Unseasoned rice vinegar
Sugar
Maple syrup
Red or white miso
Tamari or soy sauce
Can of tomato paste  
Extra-virgin olive oil
Vegetable oil 
1 box of chicken stock or veggie stock
Hot sauce

Grocery List
Click here for a full grocery list for the week (not divided by meal) 
Sushi Rice with Miso-Caramel Glazed Salmon from Bon Appétit
1 cup short-grain sushi rice
2 5–6-oz. boneless salmon fillets  
3 scallions
Lime wedges (for serving)
Pantry Essentials for this recipe (again, the goal is not to have to buy these things more than once a month/quarter, try to stock your pantry with them and your cooking life will be MUCH easier!) 2 Tbsp. unseasoned rice vinegar
1½ tsp. sugar
2 Tbsp. pure maple syrup
2 Tbsp. red or white miso
2 Tbsp. tamari or soy sauce
2 Tbsp. unseasoned rice vinegar
¼ tsp. crushed red pepper flakes, plus more for serving
1 Tbsp. extra-virgin olive oil
1 Tbsp. toasted sesame seeds

Chana Masala
2 tablespoons minced garlic (6 cloves of garlic is 2 tablespoons minced)
1 tablespoon minced ginger (about a thumb size knob of ginger or 1-inch piece) 
1 serrano chile
1 onion
Lemon 
1 can (14 oz) diced tomatoes (with juice)
2 cups dried chickpeas, or 6 cups cooked/canned chickpeas
Chopped greens (spinach, beet greens or mustard greens)
1 cup chopped fresh cilantro (optional) 
Pantry Essentials for this recipe: Yellow or black mustard seeds  
2 teaspoons ground coriander  
2 teaspoons Garam Masala
1 teaspoon ground cumin  
2 teaspoons kosher salt
1 teaspoon ground turmeric  
2 teaspoons amchur powder (or freshly squeezed lemon juice)
3 tablespoons vegetable oil

Cauliflower Tacos With Cashew Crema from Bon Appétit
1 green Chile (serrano/jalapeño) 
4 garlic cloves
1 small white onion
2 medium heads of cauliflower
Avocado
Sliced radishes (option, I left this out) 
Cilantro (optional) 
¼ cup cashew or almond butter
Lime
12 6″-diameter corn tortillas

Pantry Essentials for this recipe: ¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika 

Cajun Red Beans and Rice
1 cup basmati rice
1 (12.8-ounce) package smoked andouille sausage
1 medium sweet onion
1 green bell pepper
2 celery ribs
3 cloves garlic
3 (15-ounce) cans red beans (or make yours from dried beans) 
Pantry Essentials for this recipe: 1 tablespoon vegetable oil 
2 tablespoons tomato paste  
1 1/2 teaspoons Cajun seasoning (here’s a simple cajun seasoning recipe) 
3 cups chicken stock or veggie stock  
1 teaspoon hot sauce
1 bay leaf
Kosher salt
freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
 Mujadara (Lentils and Rice with Caramelized Onions)
1 cup brown* basmati rice (regular, not quick-cooking)
2 medium-to-large yellow onions
½ cup thinly sliced green onions (from 1 bunch),
1 cup regular brown or green lentils
Plain whole-milk or Greek yogurt, for serving (optional) 
4 medium cloves garlic
Cilantro or flat-leaf parsley
Spicy sauce, for serving (optional): zhoug (Trader Joes has awesome zhoug) or store-bought chili-garlic sauce or even sriracha
Pantry Essentials for this recipe: ⅓ cup extra-virgin olive oil
2 bay leaves
1 tablespoon ground cumin
1 ¾ teaspoons fine sea salt

Breakfast for dinner – Shakshuka!
1 yellow onion
1 red bell pepper
3 medium garlic cloves
Olive oil
1 28-ounce can crushed tomatoes
1 cup fresh spinach
3 to 5 eggs
⅓ cup crumbled feta cheese (if vegan, sub kalamata olives for the same salty punch as the feta)
Diced Microgreens for garnish (optional) 
Toasted bread, for serving 
¼ cup fresh parsley leaves
1 avocado
Trader Joe’s Hot Harissa Paste or another Harissa paste 
Pantry Essentials for this recipe: ¼ teaspoon sea salt, more to taste
Freshly ground black pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin
Pinch of cayenne pepper, optional

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