Supper Club Meal Plan 118 (summer)

Here’s this week’s lineup! The feature food is green onion and cherry tomatoes.

Grocery Shopping List

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This Week’s Lineup!

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You can use cherry tomatoes for the totchos.

[wprm-recipe-roundup-item id=”19954″ summary=”<p>Black bean enchiladas with bell peppers, onions, and the easiest homemade red enchilada sauce! Top with a healthy avocado cream sauce.</p>”] [wprm-recipe-roundup-item id=”10358″] [wprm-recipe-roundup-item id=”9459″]

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.

Honey Glazed Halloumi over Couscous and Roasted Veggies: Slice the cauliflower and green onion.

One Dish Balsamic Chicken: Slice the asparagus, red onion, and cherry or grape tomatoes. Leave the potatoes to dice the day you plan to bake.

Japanese Cabbage Salad: Shred the cabbage. Slice the mushrooms and green onions.

2. Prepare your sauces

Totchos: Make the nacho cheese sauce.

One Dish Balsamic Chicken: Mix together the dressing

Japanese Cabbage Salad: Make the dressing.

3. Prepare your protein

One Dish Balsamic Chicken: Slice the chicken and place in a sealed container in the fridge.

Happy meal prepping!

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