The meal plan for this week features five meals from around the world. You’ll “travel” around from Spain to China with dishes like Instant Pot Paella and Asian Salmon.
To hear me walk you through this meal plan, listen to the end of Time Management Insider: E78 – Summer Travel Tips from a Travel Pro by clicking the orange and black play button below, or search for Time Management Insider wherever you get your podcasts. In this episode I also talk with Janice Moskoff from gatherandgotravel.com. Janice has great tips, tricks, and travel inspiration including a primer on the ins and outs (and importance!) of travel insurance.
Meal Plan #78:
Meal Plan #78 Links And Instructions:
|Day and Meal Names||Links and Instructions|
|• Summer Minestrone made with fresh thyme and rosemary sprigs added at the beginning of the recipe, instead of fresh basil added at the end.|
• Serve with some toasted bread, like these Le Petit Baguettes, which you can cook in the oven (follow package instructions) or the air fryer (7.5-8.5 minutes at 360F).
Instant Pot Paella
|• Instant Pot Paella, if you don’t have an Instant Pot you can cook it on the stove.|
• Serve with your favorite salad kit.
|• Salsa Chicken, make a double batch for Day #5.|
• Farro, make a double batch for Day #4. Stir the farro for today with some butter or olive oil.
• Broiled Zucchini
|• Asian Salmon |
• Special Fried Farro, made with leftover Farro from day #3, plus stir in some defrosted peas.
Salsa Chicken Tacos
|• Slice and heat the Salsa Chicken leftover from Day #3. Use it along with a mixed salad kit to fill taco shells.|
|Extra Resource:||Here is the printable grocery list that goes with this meal plan :-)|