Master meal planning list printable
Master Meal List – I’m not much of a planner when it comes to meals, especially during the week. Usually I just come home from work, look in the fridge, freezer and pantry and then just make whatever meal I feel like and can come up with quickly. I have friends and coworkers who plan their meal every week in advance… kudos to them but I’m just not that organized. Sometimes my decisions for meals are prompted by the newest cooking magazine that’s in my mailbox when I get home or often times I’m browsing through Pinterest and I see something that looks tantalizing. I cook meals at home at least six days a week so I need as many options as possible. For me, it’s often just a matter of coming up with the initial idea and then I’m good to go.
For months (well, maybe years) I’ve been thinking about having a master list of all my favourite recipes that I can quickly browse when I’m trying to figure out what to make for dinner. Finally I found a moment and made a page for keeping my recipe and meal ideas. After I added all my meal ideas, I printed it out and taped it inside my cupboard door so that I can look at it anytime for quick inspiration.
Today I’m sharing my printable master meal list with you. Click here to download. If you’ve got any great recipe ideas feel free to share too!
Master Meal Planning List
A great meal idea for meatless Monday’s.
Recently on the local news, the city of Vancouver, BC announced that they will be officially commencing with Meatless Mondays, encouraging residents to forego meat for one day a week for the sake of the planet and their health. As with everything that’s considered “change” there’s been a bit of controversy around it. Michael and I have been trying to cut back on the meat we eat on a weekly basis for a few years now and at this point we eat meat about 3-4 times a week now. It’s nothing I work too hard at or even think about any more. Fortunately there are so many great alternatives to meat available to us.
Last night I made some wonderful zucchini quinoa patties and thought it was worthy of a post. Our entire family enjoys them, even picky Noelle. It’s nice because you get some veggies and protein in one nice little package. I try to keep the frying down to a minimum, I lightly brown the patties and then I cook them through the rest of the way in the oven.
This recipe has been slightly modified from this original recipe.
FOR THE CAKES:
- 2 cup shredded zucchini
- 1 cup cooked quinoa
- 1 cup cooked jasmine rice (feel free to omit and just use 2 cups of quinoa)
- 1 egg
- 4 cloves of garlic, minced
- ½ cup of green onions
- ½ cup breadcrumbs
- ½ cup panko crumbs (or more breadcrumbs)
- ½ cup parmesan cheese (freshly grated is best but use what you have)
- Zest from 1 lemon
- 1 tsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- 2 tsp oil plus more for frying
FOR THE YOGURT SAUCE:
- 2 tbsp olive oil
- 1 cup plain greek yogurt (use reduced fat yogurt if you’d like)
- Juice from ½ a lemon
- 1 tbsp of freshly chopped oregano
- 1 clove of garlic, minced
- Combine and thoroughly mix all the yogurt sauce ingredients together and let sit in the fridge until the patties are ready to be served
- Sprinkle ¼ tsp of salt on the shredded zucchini, put in a colander and let sit to draw out any liquid.
- Heat oil in a medium skillet and add garlic and green onions, ¼ tsp salt and pepper and cook until veggies are slightly soft. Remove from heat, drain off excess oil and allow to cool.
- In a large bowl, combine breadcrumbs, panko, parmesan cheese and lemon zest. The mix in lemon juice, quinoa, rice, and cooked green onions and garlic. Add in egg and shredded zucchini. Mix everything together thoroughly and start forming balls (a little smaller than a golf ball) and then carefully flatten into a thick patty.
- Preheat oven to 400 F
- Heat oil (just enough to evenly cover the surface entirely) on medium-high heat in a large skillet. Carefully place patties into the pan and cook for a few minutes on each side until it starts to lightly brown and get a little crispy. Remove from pan and place to a paper towel covered plate. Dab off any excess oil with more paper towel.
- Move patties onto a baking sheet and cook in the oven for 15 minutes, turning over at about the halfway point.
- Remove from oven, allow to cool slightly and serve with the chilled yogurt sauce on top.
Roasted Radishes, Carrots and Potatoes
I know I’m a bit of a dork but I get so excited seeing vegetables growing in my garden. The whole transformation from that teeny tiny speck of a seed into a wonderful, colourful and tasty piece of food that helps to feed my family still amazes me every time. Yes, I know I can run over to the grocery store and buy my vegetables but there is just something so much more satisfying about growing it myself – oh, that and it tastes divine straight out of the ground.
Today after work I popped up to the garden to see how everything was coming along when I noticed some of my radishes were looking ready to be picked – how exciting, my first harvest of the year. Now, I have to be totally honest here, I’ve never really liked radishes. In fact, the only reason I grow them is for my mother-in-law’s partner Gary, but they’re out of the country for the next month. So, that brought me to my dilemma this evening – what do I do now that I have all these radishes that are ready to be eaten. After some consideration I realized that I could probably just roast them like I do my other veggies. I gathered, chopped, seasoned and roasted and voila, they were spectacular. Roasting the radishes really mellows out the flavour so they aren’t so spicy. Note, that’s why you hardly see any radishes in the finished photo above – my husband ate most of them before I could get them to the plate to photograph.
This recipe is pretty loosie-goosie, just add a little more or a little less of whatever ingredients you like.
- 8-12 radishes halved or quartered
- 8-12 baby potatoes quartered
- 3-4 carrots chopped into chunks
- tbsp olive oil (more if you use more veggies)
- 1/4 tsp garlic powder
- 1/4 tsp steak spices
- 1/4 tsp seasoning salt
- 1/2 tsp parsley
- Heat oven to 375 degrees.
- Gather and wash veggies and chop into pieces.
- Put into a microwave safe bowl and microwave on HI for about 3-4 minutes.
- Take out of microwave and pour olive oil and all the spices into the bowl with the veggies. Stir around so that everything is evenly coated.
- Spread veggies onto a baking sheet and cook for 30 minutes.
- Take out of oven, let them rest for about 5 minute to cool and then serve with your meal.