As I was getting all the meal images together this week, I noticed every meal was served in a bowl. What can I say I enjoy a big comforting bowl of something delicious! This week was very international. We had Mexican, Italian, Mongolian, and American. Mixing up the flavors really excites me for a new dinner! I hope you enjoy them too.
A reminder of how this works. There will be 1- meal prepped lunch for grown ups, 3- dinners with the intention of leftovers every other night. On the 7th night we either have a family dinner, eat extra leftovers, or get takeout. One of the dinners will be vegetarian. It is one small way we are trying to improve our imprint on the world.
What’s on the menu….
- Mexican Buddha Bowl (lunch)
- Mongolian Beef and Broccoli Bowls
- Chicken Pot Pie Soup
- Tomato, Pesto and Gnocchi Traybake
Mexican Buddha Bowl
Here we have another photo ready salad! I love a good burrito, so a bowl like this is right up my alley. The recipe above says it only makes TWO salads, but their ingredient quantities are kinda crazy. Like it calls for TWO red bell peppers…a whole pepper per salad seems a kinda bonkers. I will post bellow the quantities of the ingredients that I used to make 10 lunches. I also made the vegan chipotle mayo they have linked in the recipe, totally worth it! One batch was enough for all the salads. If you don’t want to bother making the cashew cream you could totally substitute it for regular mayo. As usual I also substituted quinoa for the rice.
- 2-cups uncooked rice/ quinoa
- 2- red bell peppers
- 1- can corn
- 1-15 oz can of black beans
- 1- small onion
- 1/2- cup cilantro
- 1- lime
Mongolian Beef and Broccoli
4- adult dinners, 2- toddler meals https://www.cottercrunch.com/paleo-mongolian-beef-broccoli-rice-bowls/#tasty-recipes-42996
We love this dinner, I have been cooking it for years! It is really quick to put together so that is always nice! Instead of making the broccoli rice, I make a cauliflower rice and quickly steam the broccoli so the meal is more satisfying. I roasted the cauliflower rice this time. I just put the rice in the oven at 400 degrees with some olive oil, salt, and pepper until it was golden. You can also cook your broccoli this way if you want. Asher loved this meal so much he had three bowls the first night.
Chicken Pot Pie Soup
4-adult meals, 2- toddler meals https://40aprons.com/instant-pot-healthy-chicken-pot-pie-soup/
This is also a family favorite! I make this all the time so you are likely to see it again! This is an instant-pot dinner, but if you don’t have one they do have stovetop instructions. The ingredients are simple, and it comes together quickly. Pressure cooking for only 10 minutes! This recipe has another cashew cream, which makes it so creamy and delicious! I also made my unbelievably easy homemade bread to go with this. You can skip it, or buy a store bought bread. You can find the recipe here…https://turtlelion.com/2021/03/20/unbelievably-easy-homemade-bread/
Tomato, Pesto, and Gnocchi Traybake
2 adult meals, 1 toddler meal https://nourishingamy.com/2021/03/22/tomato-pesto-and-gnocchi-traybake-vegan-gluten-free/
I did not realize the recipe above was only for two meals. It was plenty for the 3 of us, but would need to be doubled for leftovers. I loved the gnocchi traybake I made the other week so much I wanted to try another one! This one was not as magical since it has you boil the gnocchi first, but I thought the addition of the pesto really took this up a notch. I also added asparagus because I got it in my produce basket this week. I recommend adding some sort of veggie, otherwise it is just tomatoes and pasta.
I hope you enjoy this weeks international menu. I would love to hear from you if you try it out! Please like, share, and enjoy!!!