Hi,
Welcome to this week’s meal planning experience. If you want to know what we’re doing here, please read the manifesto in the first edition. In short:
WORKDAYS DINNERS | 4 PORTIONS | SEASONAL | QUICK | LEFTOVERS
Now, let’s cook!
Meal Plan
Monday: Apricot Pork Chop Sheet Pan Dinner
Tuesday: Sheet Pan Chicken Burrito Bowls
Wednesday: Sheet Pan Steak and Veggies
Thursday: Ginger-Garlic Fire Cod
Friday: Corn Pasta Salad with Bacon and Creamy Pesto Dressing
Shopping List
Recipes
Monday: Apricot Pork Chop Sheet Pan Dinner
45 min
3/4 lb / 300g Brussels sprouts, cut in half, or quartered if large
3/4 lb / 300g baby potatoes, cut in half, or 1-inch pieces
3 Tbsp / 45ml extra virgin olive oil
4 Bone-in pork chops
½ tsp freshly cracked black pepper
2 Tbsp unsalted butter, melted
2 Tbsp whole grain mustard, plus more for serving
1/4 cup apricot jam/preserve, plus more for serving
4 dried apricots, finely chopped, optional
1 tsp apple cider vinegar
Leftovers can be easily reheated the next day and eaten with a fresh salad.
Tuesday: Sheet Pan Chicken Burrito Bowls
40 minutes
1 small red bell pepper, sliced
1 small orange bell pepper, sliced
1 small green bell pepper, sliced
1 small yellow onion, sliced
6 boneless, skinless chicken thighs
1/4 cup olive oil
2 tbsp freshly squeezed lime juice
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp crushed red pepper flakes
1/2 tsp oregano
1 – 15 oz can black beans, for serving
chopped romaine lettuce, for serving
cooked white rice, for serving
shredded white cheddar cheese, for serving
avocado, for serving
sour cream, for serving
pickled onions, for serving
Wednesday: Sheet Pan Steak and Veggies
50 minutes
1 ½ pounds / 700g baby gold potatoes, halved
8 ounces / 230g mushrooms, sliced
2 large yellow onions, quartered and separated into petals
12 ounces / 340g green beans
1 ½ pounds / 700g Skirt Steak
½ cup / 60g unsalted butter, melted
4 cloves garlic, minced
Leftovers work well in a taco or a flatbread, with coleslaw.
Thursday: Ginger-Garlic Fire Cod
25 minutes
4 scallions
1 lb. Persian cucumbers (about 6), very thinly sliced
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
¼ cup plus 1 Tbsp. unseasoned rice vinegar
2 Tbsp. plus 1 tsp. sugar
6 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped
¼ cup Calabrian chile paste
4 Tbsp. vegetable oil, divided
2 Tbsp. soy sauce
⅓ cup all-purpose flour
4 5–6-oz. cod or other flaky white fish fillets
Steamed white rice (for serving)
This recipe is easy to multiply to have seconds next day at lunch.
Friday: Corn Pasta Salad with Bacon and Creamy Pesto Dressing
30 minutes
8 oz / 230g orecchiette pasta or other short pasta
1 cup corn kernels cooked
1 red bell pepper diced
4 slices bacon cooked and sliced
fresh cilantro chopped
1/3 cup basil pesto
3 tablespoons Greek yogurt
2 tablespoons mayonnaise
2 tablespoons lime juice freshly squeezed