Here's a new meal plan for your week! This week's meal plan features a dinner option that can be adjusted for Lent, if-needed! Some recipes are available on my blog, some recipes are from various volumes of A Month of Dinner. There is a paperback book that includes volumes 1-3 of A Month of Dinner as well as individual e-books available for each volume and you can find those here! "The Book" has made it's way into thousands of kitchens across the country, I promise you won't regret adding this cookbook to your collection.
I hope you find this week's meal plan helpful!
RECIPES:
-Tex-Mex Style Enchiladas (recipe from A Month of Dinner, Vol. 3)
-Sheet Pan Pork Tenderloin with Roasted Potatoes (recipe from A Month of Dinner, Vol. 3) and Mint Shallot Peas
-Green Pasta (recipe from A Month of Dinner, Vol. 2)
-Chicken Picatta (recipe from A Month of Dinner, Vol. 2) OR Fish Meunière if you need a seafood recipe for Friday during Lent. The ingredients are identical, just switching chicken and fish!
A few things to note:
-Please be sure to add any toppings you'd like for your enchiladas!
-For the Chicken Picatta and Fish Meunière, you can serve both of them over greens (such as arugula) or over pasta (linguine, for example) or risotto, for some ideas. Please add your choice to grocery list!
GROCERY LIST:
I had $114.89 as a total. Total cost is dependent on geographical location, grocery store of choice, preferred brand, preferred quality and other variables. My total includes a mix of organic/non-organic, store-brand/non store-brand choices.
Some of these items are part of my Pantry Staples list and having these staples on hand in your kitchen can help reduce your grocery bill significantly! Download my free Pantry Staples list.
These recipes are portioned to feed 4, please adjust as needed.
- Asparagus
- Lemons (3)
- Garlic bulbs (2)
- Fresh mint
- Fresh parsley
- Fresh cilantro (optional for enchiladas)
- Shallot (1)
- Cherry or grape tomatoes
- Yellow or white onion (1)
- Baby potato medley
- Frozen peas
- 1 pound ground beef
- 1 pork tenderloin (I buy one around 1.5 pounds)
- Chicken breast (I buy 2 large chicken breasts or 1.25+ pounds)
- 3oz package sliced prosciutto
- Dry white wine (I do Pinot Grigio)
- 16oz Mexican-style shredded cheese or sharp cheddar
- Butter
- Goat cheese
- Tortillas of choice for enchiladas
- Tomato paste (I buy the 4.5oz tubes)
- Pesto (store-bought or homemade, my recipe is in A Month of Dinner, Vol. 1)
- Capers (optional for Fish Meunière, you can use for picatta too although they're not listed in the recipe)
- 1 box pasta of choice for Green Pasta (penne, cavatappi, rigatoni, bow-tie, you choose!)
- 1 14.5oz can beef broth
- Honey
- Sambal Oelek (optional for pork tenderloin)
- Soy sauce or coconut aminos or Tamari
- Olive oil
- Cumin
- Paprika
- Chili powder
- Garlic powder
- Onion powder
- Dried oregano
- Italian seasoning
- Flour