The theme for this week's meal plan is "Quick and Cheap." After S and I spent $300 stocking up at Costco last weekend, we figured we'd better try to make use of what we already have. I have found buying frozen vegetables works best for us. We were always buying fresh with the best intentions, but we were throwing away so much spoiled produce that it became apparent there HAD to be a better solution. Many nutrition experts say that frozen vegetables are just as "healthy" as fresh, and sometimes more so. The longer vegetables sit in your refrigerator, the more nutrients they lose. Frozen veggies are picked at their prime and are often frozen within hours of harvest. The freezing process locks in the freshness, thus making the frozen broccoli in your freezer a better pick than the head that's been sitting in your fridge since last Wednesday...They also taste better than canned and have no added sodium...just avoid the kind frozen in butter or cream sauce...it's not the same thing.
Monday: Tilapia with Peppers and Olives
I'll likely substitute capers for the olives, as S isn't a fan...
Tuesday: Pork Chops with Garlicky Broccoli
Wednesday: Plain-Old Whole Wheat Spaghetti and Classico Tomato Sauce
Thursday: Slow Cooker Tex Mex Chicken
Thanks to my friend Suzy for the heads-up about the delicious factor of this meal. I am MOST excited to try it!
Friday: Pizza Pot Pie by Giada...she is the QUEEN of all things delicious and Italian.
Feel free to sub in frozen veggies for fresh in these recipes or any you may be trying, just remember to thaw them in the microwave for a few minutes first!