Supper Club Meal Plan 113 (fall)

Here’s this week’s lineup! The feature foods are carrots and celery!

Grocery Shopping List

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This Week’s Lineup!

[wprm-recipe-roundup-item id=”21532″]

You can feel free to switch up the protein, but I would suggest paneer or shrimp since there’s already chicken in the soup.

[wprm-recipe-roundup-item id=”9887″] [wprm-recipe-roundup-item id=”10030″ name=”World’s Best Scrambled Eggs”]

I mean you could just eat a plate of scrambled eggs for supper (I won’t judge!)… but since that’s not a balanced meal and I’m a Dietitian that prides herself on creating balanced meal plans, I’ve included toast and orange slices in the grocery list to complement the eggs!

[wprm-recipe-roundup-item id=”9709″ name=”Moroccan Beef Stew with Lentils”]

If you have an hour or two on the weekend to take some time to prep parts of your meals, then you can get dinner on the table so much faster during the week! Here are some meal prep ideas:

1. Chop your veggies

Chop your veggies and then place each meal’s worth of veggies in a ziploc bag.

Moroccan Beef and Lentils: Dice the onion, grate the carrots, and cut the dried apricots.

Nourishing Butter Chicken Soup: Slice the onions, grate the carrot and chop the celery.

Apple Leek Curry: Slice the leeks, slice the celery and shred the carrot.

2. Prepare your sauces

None to prepare in advance this week!

3. Prepare your protein

Nourishing Butter Chicken: Cook the chicken.

Apple Leek Curry: Prepare your chosen protein.

4. Prepare your grains

Nourishing Butter Chicken: Cook the rice.

Apple Leek Curry: Cook either rice, couscous or quinoa.

Happy meal prepping!

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