What To Cook This Week - Week 2

Keeping January delicious, one meal plan at a time!

Because really if we don’t have good food, then what do we even have at this point? (No, seriously. I’m asking.)

I’m feeling a little bit more energetic this week. Maybe it’s the new year, maybe it’s the doctor-prescribed iron supplements…who knows. All I can say is that I have plans to bake a pie, finish my first book of the new year, do a 100-piece solar system puzzle with Remy, and make enchiladas! It’s going to be good.

Here’s what we’re cooking this week:

  • Starting off the week with roasted butternut squash ravioli with sage brown butter. A little indulgent, but we deserve some of that in our weekend.
  • Next up – LOADED lemony Greek salad with bulgur, chickpeas, and feta cheese. This is like an amped up tabbouleh and is filled with such bright, fresh, flavors. It’s also perfect for weekday lunches!
  • On Tuesday we’re making cheesy pinto bean stuffed poblano peppers and I am here for it.
  • Baked tofu with peanut sauce, pickled peppers, and coconut lime rice is brightening up the middle of our week.
  • Finally, we’re closing things out with my absolute favorite pumpkin, black-eyed pea and coconut curry. I make this every January for good luck!
  • For dessert we’re making golden oaties – the BEST oatmeal cookies made with golden raisins. Trust me.

Happy eating!

SUNDAY

ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER

Prep Ahead Tip: Butternut squash can be chopped ahead of time.

Vegan Substitutions: Omit the brown butter serve with a sage infused tomato or cashew cream sauce instead.

Roasted Butternut Squash Ravioli with Sage Brown Butter and Toasted Pecans

MONDAY

LOADED LEMONY GREEK SALAD WITH BULGUR, CHICKPEAS, AND FETA CHEESE

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

Vegan Substitutions: Omit the feta or use a dairy-free alternative.

Loaded Lemony Greek Salad with Bulgur, Chickpeas, and Feta Cheese

TUESDAY

CHEESY PINTO BEAN STUFFED POBLANO PEPPERS

Prep Ahead Tip: Prep the filling and peppers ahead of time and store in the fridge. Bake just before eating.

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

Cheesy Pinto Bean Stuffed Poblano Peppers

WEDNESDAY

BAKED TOFU WITH PEANUT SAUCE, PICKLED PEPPERS, AND COCONUT LIME RICE

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

Vegan Substitutions: Recipe is already vegan.

Baked Tofu with Peanut Sauce, Pickled Peppers, and Coconut Lime Rice

THURSDAY

PUMPKIN, BLACK-EYED PEA, AND COCONUT CURRY

Prep Ahead Tip: Roast the squash ahead of time.

Vegan Substitutions: Recipe is already vegan.

Pumpkin, Black-Eyed Pea, and Coconut Curry

DESSERT

GOLDEN OATIES

Golden Oaties

SHOPPING LIST

Click here for a printable Shopping List for Week of 1-8-22.

Shopping List - Week 2

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One Response to What To Cook This Week – Week of 1/8/22

  1. I got a good laugh out of you having more energy and mentioning the iron pills. When I was pregnant with my 2nd I wasn’t feeling very good: trouble breathing, real winded, back pain, super low energy, etc. Turned out I was anemic and had malnutrition and I had zero idea. I thought I was just 31 and pregnant with a 5-year-old! Once I took that iron it was game on. I never felt so good and I never again underestimated the power of iron! Every time someone feels fatigued or low energy I tell them to go get their iron checked. I’m like a walking advertisement.

    Love the looks of the ravioli!

    Happy New Year!

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