Each week, to help our readers with their meal planning, we invite an FBC member to put together a weekly menu plan based on recipes from their blog that includes a week’s worth of dinners from Sunday to Saturday. We include a printable shopping list so you can get everything you need and be ready to cook. And you’ll get introduced to some new recipes and meet some great new Canadian food blogs!
This week's menu plan comes from Carole at The Yum Yum Factor and makes great use of leftovers thoughout the week!
I like to be very fluid with my meal making when I am not too busy but when it gets crazy around here, I have to plan ahead, whether I like it or not. I tend to think in terms of repurposing so I will always start the week with something that I can use more than once. This means that on Sunday, because I have the time and the luxury, I will usually roast something that I can use again and again. Roast chicken and a big pork butt or shoulder are my go to items that I will prepare, making sure I make more than I need so I will not only have leftovers for another dinner, but for my son’s lunches as well. The little prince likes to eat well.
I always make a mixed green salad most nights so make up a week’s worth of your favourite vinaigrette on Sunday so you can have a salad on the table in minutes without having to resort to bottled dressing. A salad is the easiest way to make sure you get something green into everyone and it’s also a great way to use up any leftover scraps of raw veggies from your meal prep. I never throw out a little bundle of red pepper ends or an unused radish because it gets chopped up and used in tomorrow’s salad.
Sunday is the day to make something that requires a bit more of a time investment that will also provide at least one other meal during the week. One of my go to items is a slow roasted pork butt or shoulder. I like this recipe because the meat isn’t spiced so it suits just about any direction you might want to take it. You should have enough meat for supper tonight and Tuesday and more for the freezer.
Start the week off with something light and easy like this Roasted Cauliflower Jalapeno Soup, using up some of the leftover corn tortillas and cilantro from Sunday’s tacos. You could serve some guacamole with chips along side as well.
Today, repurpose some of that pork from Sunday and make these Korean BBQ Pulled Pork Sandwiches.
Throw this chili with chorizo in the slow cooker in the morning so it’s ready when everyone gets home. It makes enough for dinner, a big bag for the freezer and just enough leftover for tomorrow’s baked potatoes.
A great way to use up a cup or two of leftover chili,
This recipe makes more beet risotto than you need but you will use the leftovers tomorrow...
MENU PLAN SHOPPING LIST
Don’t forget to grab your downloadable shopping list (FBC Meal Plan - The Yum Yum Factor) that includes all your pantry staples as well as fresh foods and the more unique ingredients!
MORE MEAL PLANNING TIPS & IDEAS
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