THT Meal Planning Guides are back! Now that I’m finally all moved in, loving my new kitchen, and within walking distance to the grocery store, it’s time to get back into the swing of meal planning. And thank goodness. While dining out for every meal initially sounded fun, it quickly got tiring, and I found myself craving simple, homemade foods.
This week’s meal plan only has four recipes as the stacked enchiladas make 6 servings and the pulled pork is enough for 6-8 servings. You’ll also notice that the pulled pork recipe is exactly that: just pulled pork. So, it’s up to you if you want to serve it as pulled pork sandwiches (make sure to add bread, slaw, and any other toppings/condiments that you like on your sandwiches along with a side salad to the shopping list), as a salad (add salad greens and any additional toppings you want to the shopping list), or as tacos, which is what I did as I had a bunch of leftover corn tortillas from the stacked enchiladas. If you go with tacos, I recommend adding a fruit-based salsa, avocado, and grill-able veggies (I went with zucchini) to the shopping list.
Alternate leftovers for lunches
*As always, if you aren’t familiar with my meal planning guides, be sure to check out this post first!
- White whole wheat flour and/or all-purpose flour
- Natural almond butter
- Canola oil
- Olive oil
- Apple cider vinegar
- Low sodium soy sauce
- Chili powder
- Ground cumin
- Dried thyme
- Ground cinnamon
- Ground ginger
- Black pepper
- Minced garlic (fresh or from the fridge)
- 10-oz baby spinach
- 2 lemons
- Fresh ginger
- 10-oz package broccoli slaw
- 3 large zucchini
- 1 sweet onion
- Optional fresh parsley for chicken piccata
- Plain Greek yogurt
- Shredded Monterey Jack cheese
- 2 ½ lb pork shoulder (may be sold as pork butt or Boston butt)
- 1 lb boneless, skinless chicken breasts
- 1 package extra-firm tofu
- Taco-sized corn tortillas
- Pearled couscous
- Tomato paste
- 16-oz low sodium vegetable broth
- 8-oz low sodium chicken broth
- 1 14-oz can artichoke hearts
- 1 4-oz can green chilies
- 1 15-oz can no-added-salt black beans
- Optional capers for chicken picatta
- 1 package soba noodles
- Hard apple cider (look for ones that aren’t overly sweet, my preference is Downeast Cider)
- Dry white wine for chicken piccata
**Make sure to add ingredients for how you want to serve the pork to this list. See second paragraph in this post!
Sunday Game Plan
Get ready because we are preparing everything on Sunday! Of course, you are welcome to prepare and cook as you go throughout the week too if your schedule allows. I like having options throughout the week of what I’m in the mood for at lunch and dinner, so making all the recipes ahead of time works best for me.
- Start by preparing the hard cider pulled pork, as it takes 7 hours to cook in the slow cooker. Follow recipe instructions as written. Once cooked, store in a sealable container in the fridge until ready to eat.
- While the pork is cooking, follow instructions to make the Spinach Artichoke Stacked Enchiladas. Option to do all the prep then wait to cook them on Monday. Either way, be sure to store in a sealable container in the fridge.
- Next, follow instructions to make the Cold Soba Noodles with Lemon-Almond Dressing. Once prepped, store in fridge until ready to eat.
- Finally, follow instructions for preparing Healthy Chicken Piccata. This will be dinner Sunday night, so I recommend waiting to make this until 30 minutes before you want to eat. For the zucchini and couscous, I recommend making the couscous before you start making the chicken, as it can sit covered on the stove until ready to eat. For the zucchini, simply slice thin and sauté in canola oil. I recommend seasoning with garlic, dried thyme, and black pepper. Simply sauté on medium-high heat until soft, about 5 minutes. This can be done during step 5 of the chicken piccata recipe, while you are waiting for the sauce to thicken.