Meal Plan #25: Reusing Ingredients
On Episode #25 of my podcast, TMI with Christine, I talk with Nicole Rosen, a Professor of Linguistics and busy mom of two teenage boys. The meal plan this week features five meals that reuse ingredients to save time and includes an easy copycat Italian restaurant salad that your whole family will love.
Here is this week’s meal plan:
Day #1: Salmon Burgers and Sugar Snap Peas
Side: Sugar Snap Peas tossed with lemon juice, olive oil, salt, and pepper (Make twice as much to use on Day #2)
Day #2: Air Fryer Meatloaf, Rice, and Sugar Snap Peas
Side: Use leftover Sugar Snap Peas from Day #1
Rice: Instant Pot instructions here (Make twice as much to use on Day #5)
Day #3: Pesto Chicken Breasts and Roasted Vegetables
Pesto Chicken Breasts (Make twice as much to use on Day #5)
Side: Roasted potatoes and veggies (Make twice as much to use on Day #5)
Day #4: One Pot Shrimp Scampi and Olive Garden Knockoff salad
Salad: Italian restaurant knockoff salad (iceberg lettuce, tomato, cucumber, black olives, sliced red onion, and Italian dressing topped with croutons and Parmesan cheese)
Day #5: Pesto Chicken Bowls
Warm the leftover rice and put it into soup bowls. Top with warmed leftover Pesto Chicken and roasted veggies. If you have salad ingredients left you can use those too. Sprinkle it all with some cheese and drizzle with Italian dressing.
Click the yellow button for a printable grocery list.Printable Grocery List - Click Here
I hope you love this meal plan. Have a great day!