Are you looking for new ways to use spinach and other green veggies in meals? Here we go! A meal plan where green shows up every night!
To hear me walk you through this meal plan, listen to the end of Time Management Insider: E50 – Save Time With These New Products At Grocery Stores by clicking the orange and black play button below, or on Spotify, Apple Podcasts, or Google Podcasts. In this episode I also talk with the vice president of Healthy Family Project, Trish James, about the new products we will soon be seeing on our grocery store shelves, and I share my favorite tip for boiling water. Yes, really!
Meal Plan #50:
Meal Plan #50 Links And Instructions:
| Day and Meal Names | Links and Instructions |
| Day #1 Green Pea Soup with Ham, Avocado Toast | • 15-Minute Green Pea Soup with Ham (Make the soup as instructed, but in Step #4 of the recipe add 2 packed cups of fresh spinach leaves to the frozen peas before microwaving. The spinach will wilt, and then will get pureed with the peas) • Serve with toasted Cuban loaf (or use baguette) spread with mashed avocado seasoned with salt and pepper (or follow this recipe for avocado toast, or buy already mashed avocado or prepared guacamole) |
| Day #2 Brown Sugar Chicken, Spinach Rice, Cucumber Salad | • Brown Sugar Chicken (Make enough chicken for your family for three meals to be used on Day #2, #3, and #4 – but they’ll all taste really different, don’t worry!) • Rice, farro, or quinoa (Make enough for your family for two meals to be used on Day #2 and #4. Cook according to package directions. While cooking, finely chop 2 packed cups of fresh spinach leaves. When the rice/farro/quinoa is cooked, drain if needed, and then stir the chopped spinach into the portion of rice for use tonight. It will wilt in) • Creamy Cucumber Salad |
| Day #3 Chicken Cuban Sandwiches, Spinach Salad | • Cuban Sandwiches (Use leftover chicken from Day #2 instead of roast pork, use shredded mozzarella instead of Swiss) • Use these Quick Pickles on the Cuban sandwiches, or buy dill pickles • Serve with a salad of fresh spinach leaves, tomatoes, and green bell peppers with store-bought ranch dressing |
| Day #4 Chicken and Gouda Burrito Bowls | • Reheat the leftover rice/quinoa/farro from Day #2. Reheat the remaining chicken from Day #2. Arrange heated rice and chicken in soup bowls. Top with pieces of gouda, fresh spinach, sliced tomatoes, green bell pepper, cucumber, and chopped green onion. Drizzle with ranch dressing. |
| Day #5 Shrimp Enchiladas | • Shrimp Enchiladas (Make the enchiladas as instructed, but in Step #4 of the recipe, put 3-4 spinach leaves onto each tortilla before adding the shrimp, and then roll them up. Serve topped with sour cream) |
| Extra Resource: | Here is the printable grocery list that goes with this meal plan :-) |
Have a great week! -Christine xo
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