What To Cook This Week - Week 4

The most cozy meal plan yet!

I think. There have been so many it’s hard to be sure but this one definitely brings all the warm, hearty comfort food and seeing as how my computer tells me it feels like 8 degrees outside right now…WE NEED IT. 

This week was…well…it felt really long even though it was short. Anyone else feel that way? We FINALLY ordered some baby gear for this child that is apparently coming in a few months (LESS THAN THREE to be exact). Obviously we have a lot of stuff that we saved from Remy but our infant car seat had expired and most of the baby clothes that we saved are pink and stained with baby spit up, so. Personally I’m fine with dressing my baby boy in a pink wardrobe but I feel like the spit up stains are maybe taking it a step too far.

On that note – here’s what we’re cooking this week:

  • Starting off the week with eggplant and swiss chard lasagna. This is SO veggie-stuffed and makes leftovers for days. It does take a bit of time, so make sure to read the recipe before you start and plan accordingly.
  • Next up – hearty (vegan!) winter vegetable chili. This is so warming and toothsome.
  • On Tuesday we’re making crispy brussels sprout and ricotta pizza with balsamic glaze! Perfect mid-week pick-me-up.
  • Baked eggs with spinach, leeks, and feta are super quick and big on flavor. Serve with pita, buttered toast, or roasted potatoes.
  • Finally, we’re closing things out with a tomato, coconut, and red lentil soup! Mmmmm.
  • For dessert we’re making peanut butter cheesecake brownies – an oldie but a goodie from the blog archives.

Happy eating!

SUNDAY

ROASTED EGGPLANT AND SWISS CHARD LASAGNA

Prep Ahead Tip: The eggplant will need to be salted for 30 minutes and then roasted for another 30, so plan accordingly. This removes any bitterness and brings out its best flavors. 

Vegan Substitutions: Use dairy-free ricotta, pecorino, and mozzarella. Omit the egg in the ricotta filling. 

Roasted Eggplant and Swiss Chard Lasagna

MONDAY

HEARTY VEGAN WINTER VEGETABLE CHILI

Prep Ahead Tip: Chop the vegetables ahead of time and store in the fridge until ready to cook.

Vegan Substitutions: Recipe is already vegan.

Hearty Vegan Winter Vegetable Chili

TUESDAY

CRISPY BRUSSELS SPROUTS AND RICOTTA PIZZA WITH BALSAMIC GLAZE

Prep Ahead Tip: The post has a recipe for homemade pizza dough, which takes about 2 hours to rise. Feel free to use store-bought dough in its place.

Vegan Substitutions: Use dairy-free cheese to make this vegan.

Crispy Brussels Sprouts and Ricotta Pizza with Balsamic Glaze

WEDNESDAY

BAKED EGGS WITH SPINACH, LEEKS, AND FETA

Prep Ahead Tip: Recipe comes together fairly quickly, no need to prep ahead.

Vegan Substitutions: This will be difficult to veganize as it relies on eggs. Make this with chickpeas instead and use dairy-free feta.

Baked Eggs with Spinach, Leeks, and Feta

THURSDAY

TOMATO, COCONUT, AND RED LENTIL SOUP

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan Substitutions: Recipe is already vegan.

Tomato, Coconut, and Red Lentil Soup

DESSERT

PEANUT BUTTER CHEESECAKE BROWNIE BARS

peanut butter cheesecake brownies

SHOPPING LIST

Click here for a printable Shopping List for Week of 1-22-22.

Shopping List - Week 4

blog_share_subscribe
Share →

One Response to What To Cook This Week – Week of 1/22/22

  1. Toples says:

    With me and my kids being in Omicron trouble this week, I sure need some ideas to get this boring time a bit more exciting.
    Though most kids are picky, I am blessed in that department, my kids eat almost everything. They love spinach and mangel, for example, something that most kids won’t touch.
    Anyway, I was looking for some non-meat meals since we won’t be going out for 2 weeks, and they will surely like some of these.

Leave a Reply

Your email address will not be published.