In this week’s meal plan, we’re sharing everything from coffee to salad, flatbread to brisket and everything in between.
Notes from this week’s meal plan:
The easiest banana bread muffins
- These freeze well, so they make a great on-the-go snack and a great make-ahead snack for the freezer!
Crispy Chickpea Shawarma Pita Recipe
- This recipe can be made in an air fryer or on the stove top. See the full post for instructions on both methods!
5 Ingredient Cheesy Cauliflower Bake
- This recipe is for a side dish, but can easily be doubled for a vegetarian main meal.
- A super easy recipe, making it perfect for a Monday night when you’re probably already exhausted.
No Bake Oatmeal Cookie Energy Bites
- You can use medjool dates or any other kind of dates you’d like.
- You can use peanut butter instead of almond butter.
- You can use any kind of raisins you’d like (I used yellow raisins).
Baked BBQ Chicken and Avocado Salad
- This recipe would also be great as a wrap!
Minestrone Soup with Parmesan Croutons
- A great lunch to keep on hand during busy holiday days.
- Hearty and vegetarain
- Freezes well, so make a large batch and simply heat when it’s time to eat.
- You can be very creative and forgiving with the listed ingredients
Prosciutto Fig and Arugula Flatbread
- I love using this sweet fig spread!
Easy healthy Asian ground turkey lettuce wrap salad
- You can make this easy healthy Asian wrap salad with ground chicken or ground turkey and you can serve it as lettuce wraps or a salad or on a bed of rice or quinoa.
Easy Beef Brisket
- Any leftover brisket makes for a great sandwich
- Ask for a “point” brisket at the butcher– it’s the second cut with typically a little more fat. This is not necessary though, any cut will work – just leave the fat on (as the meat slow roasts, it will melt).
- This is a really great make-ahead dish, so if you want to do all the steps the day ahead and then serve it the next day, rewarmed, it’s just as good!
- Browning the brisket before you roast it in the oven really brings out flavor (then you deglaze the pan with either red wine or beef broth.) You could skip this step and just roast everything, but I’d recommend taking the extra step.
- I always like adding extra carrots. My kids love the soft carrots that have been roasted in the tomato sauce with this dish, so I add extra. Also – since this dish is cooking low and slow, you don’t want the carrots to completely disintegrate, so I’d recommend cutting them in large chunks (or if they’re smaller carrots, you could leave them whole.)
- Serve this brisket over mashed potatoes.
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