Happy Saturday! If you live in the northeast then you’ll understand why, despite it being April 1st, it still feels like wintertime. As a result, I’m still craving some of those warmer, comfort-food style meals. So, this week for dinner we’re having a creamy (yet healthy) chicken casserole, chili, BBQ sweet potato burritos, roasted vegetables, and meatloaf. But don’t worry: lighter, more spring-inspired meals are on their way 😉 And as always, if you aren’t familiar with how my meal plans work, be sure to check out my earlier post here.
What You’ll Need
- All-purpose flour
- Brown sugar
- Garlic powder
- Onion powder
- Dried thyme
- Chili powder
- Cayenne pepper
- Ground cumin
- Dried oregano
- Red pepper flakes
- Salt and pepper
- Worcestershire sauce
- BBQ Sauce
- Dijon mustard
- Olive oil
- 2 large heads broccoli (1 for the chicken casserole and the other to roast)
- 1 large head cauliflower
- 1 lb carrots (save 1 large carrot for the chili, the rest are for roasting)
- 1 lb bag sweet potatoes (use 2 potatoes for the roasted vegetables)
- 1 green bell pepper
- 1 yellow onion
- 1 large summer squash (or zucchini)
- 1 lb chicken breasts
- 5 lb ground bison
- Whole wheat wraps (you may have leftover wraps from last week)
- Unsweetened almond milk
- Shredded gruyere cheese (if you have leftover mozzarella cheese from last week you can use that instead)
- 2 cups low-sodium chicken broth
- 4 cups low-sodium vegetable broth
- Tomato paste
- 4 cans beans (2 black beans, 1 white, 1 kidney)
- 1 28-oz can diced tomatoes
- 1 4.5-oz can diced green chili pepper
- Glutino cornbread mix (optional for chili)
Sunday Meal Prep Game Plan
Two options this Sunday:
- Prep and cook all your meals for the week (except for the eggs)
- Still prep but do the most of the cooking throughout the week.
Some tips for option #2:
- Roast your vegetables (1 head broccoli, 1 cauliflower, and all but one of the carrots) on Sunday. These will be served with your meatloaf on Monday (and any meatloaf leftovers for lunch). You’ll want to reserve about 2-3 cups of the roasted vegetables for the Farmer’s Egg Hash on Tuesday.
- Form your meatloaf on Sunday, store in the fridge overnight and cook on Monday.
- On Sunday prepare and cook the BBQ burritos. Either store the ingredients separately or form the burritos and wrap in foil to store in the fridge until Wednesday.
- Dice up the vegetables for the chili on Sunday and store in a Tupperware container. Then throw the chili ingredients in a crockpot and either cook on high for 4 hours Wednesday night and store in the fridge to reheat on Thursday; or cook on low for 8 hours during the day Thursday. The cornbread can be made on Wednesday or Thursday night.
So here’s a toast to getting the last couple bites of comfort food in before grilling season!