Weekly Meal Plan 2/20/23 - 2/26/23

In this week’s meal plan, we’re prepping everything you need for a hearty breakfast, lunch and dinner plus plenty for leftovers!

Notes from this week’s meal plan:

To make crispy tofu, all you do is toss extra firm tofu in a little corn starch, and then sear it in a pan in a little bit of oil and a little bit of the sauce you’ve made for the noodles.

This muffin is a great lunch or snack. And is delicious with any chili or soup recipes.
You could make these muffins with sausage instead of chorizo for a more mild flavor.
Be sure to thoroughly stir chorizo into the batter so it’s evenly distributed and you get a bit in each bite.
These muffins use a self-rising flour. If you don’t have a self-rising flour, you can simply use flour and 2 teaspoons of baking powder.
If you don’t have a cooling rack, simply pop the muffins part way out of the pan. This allows the residual cooking to stop.

This is a super simple, no-knead bread recipe.
Be sure to score the top of the bread to allow the bread to properly bake and expand in the oven.

Various topping options include: maple syrup, powdered sugar, fresh sliced strawberries or blueberries mixed with sugar, chopped toasted walnuts or pecans and honey, Greek yogurt mixed with honey
Recipe can easily be doubled, tripled, quadrupled depending on how many bananas you have.

Great for meal prep
Use rotisserie chicken as a shortcut
You can put it on bread and make a sandwich or even top a bed of lettuce with the chicken salad, for the low carb version of lunch.

These mini meatloaves can be made with any ground meat that you have on hand (chicken, turkey, beef)!