Weekly Meal Plan #2

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Each week before I make my grocery list, I take everything (well not the condiments!) out of my refrigerator to see what I have left from the week before to work with.  Typically it’s a random menagerie of fruits and veggies from the prior week’s CSA pick up and staple items from the week before, i.e. chicken, taco meat, etc.  Once it’s on the counter, I wipe down all of the shelves in my refrigerator and then decide what I’m going to make with all of the left overs.  I rarely throw anything out–unless it’s gotten funky of course!  This week it seems I have a lot of left overs to contend with.  I have a ton of tomatoes, hot peppers, avocados, cilantro, cabbage, zucchini, zucchini and more zucchini, eggplant, sauce, fennel, radishes, part of a rotisserie chicken, and carrots.  So this is my plan!

Egg Cups (with onions and arugula)
Hard Boiled Eggs
Cinnamon Waffles
Golden Harvest Muffins (to use the carrots and because they are awesome)
Fruit Salad

Salads in a Jar (with the tomatoes and radishes)
Curried Chicken Salad (with this week’s rotisserie chicken)

Chicken Wild Rice Soup (with even more carrots and last week’s chicken)
Eggplant Parmesan (with the eggplant and sauce)–I breaded 1/2″ slices of eggplant first in flour with salt/pepper/garlic powder, then into egg, and then into breadcrumbs.  I then baked for 20 minutes at 400 degrees.  I then topped each with some sauce and a bit of mozzarella (for us a non dairy) and broiled it for 3 minutes until bubbly.  Great meatless Monday option!
Tacos (because every Tuesday has to be Taco Tuesday…duh!)
Fish Nuggets (my kids LOVED them last week…we’ll be eating salmon)
Improv Chili (to use more carrots and hot peppers)

Side Items
Pasta (for the Eggplant Parmesan)
Zucchini Bread (did I mention I have a ton of zucchini)
Zucchini Pancakes (ditto)
Coleslaw (with the fennel and cabbage)–I combine 1/4 cup olive oil with 1/4 cup red wine vinegar (or equal parts to scale to your amount of veggies), a big squirt of Sriracha and two packets of Stevia and stir until the sugar dissolves and then pour over the cabbage and any other veggies I have which I’ve shredded.
Guacamole (with the avocados, tomatoes and cilantro)
Salsa (with the remaining tomatoes and hot peppers)
Spaghetti Squash
Brown Rice

While this week I plan to use my extra spaghetti sauce with the Eggplant Parmesan, I very often freeze it–here’s the tip.


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