Weekly Prep & Menu: 1/2/2017

(Thai Lettuce Wraps)

I’m getting back into the swing of things with menu planning….it’s been a fun holiday break, but I think we’re all ready for a little more of the usual routine!

Monday:  Bacon-wrapped Chicken, Steamed Broccoli, Sautéed Brussels Sprouts

Tuesday: Thai Lettuce Wraps (a version of this)

Wednesday:  Chili Verde, Skillet Corn (a version of this)

Thursday:  Vegetable Soup

Friday:  Frittata (here’s some inspiration)

Weekend Prep:

First, roast the butternut squash.  Let it cool completely, then store in the fridge.

While the squash is roasting, work on the rest of the vegetables:

Romaine Hearts: chop half the package and store in fridge for salads. Leave the rest of the leaves for Tuesday’s lettuce wraps.

Carrots: peel, then chop, dice, slice, grate as needed for the week. I’ll make carrot sticks for my kids lunches, and grate the rest (using my food processor) to toss into salads, Tuesday’s lettuce wraps, and Thursday’s soup.

Sweet Potatoes: peel and grate (food processor again) to use for sweet potato hash and for Thursday’s soup.

Onions and Peppers: I always chop a whole onion or two and store in the fridge, as I use it almost daily. Tuesday’s lettuce wraps call for red pepper, which I’ll dice and store in the fridge.

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