This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife!
Happy New Year from my family to yours! I don’t know about you, but 2018 flew by at warp-speed for me. What didn’t slip by me, though, was all of the work that went into planning -- and pulling off -- a festive holiday season. I’m beat!
Meals still need to be prepared, though, so it’s time to get back into the kitchen. My plan this week is to cook meals that are less labor-intensive than what I’ve been doing for the past few months.
- New to Meal Planning? Start here! 10 Things to Know if You’re a First Time Meal Planner
- Looking for Last Week’s Meal Plan? Here you go! (plus all past meal plans!)
Turkey White Chili is a fantastic way to use up the last of that holiday turkey you may still have in the freezer. If there’s none in the larder, most stores have great sales on turkeys this time of year. Pick up one or two the next time you’re out. (Or swap in some chicken.)
Pasta with Roasted Tomatoes and Creamy Herb Cashew Sauce this vegan meal makes me feel like I’m redeeming my healthy eating habits after all of the high-fat recipes I indulged in over the holidays. Tomatoes certainly aren't in season, but hot house cherry tomatoes are actually pretty decent in mid-winter and are great in this recipe.
My budgets was really busted as a result of our holiday shopping, and this Sausage, Pepper, and Potato Bake’s low cost will help get my bank account back on track. The added bonus are the leftovers I’ll have for tomorrow’s lunch -- cha-ching!
As the week draws to a close, I’m finding more pep in my step, so I have time for this slow-simmered Albondigas Soup. I'll double the meatball mixture and, after shaping the balls, I freeze half of them until solid. This way I can have meatballs ready to go the next time I feel like making a pot.Continue to 5 of 5 below.