Menu plan Monday: Keep It Going

Well, color me surprised. An impression was made after doing the 3-Day Refresh. We feel a bit lighter and our brains aren't in total revolt anymore. We planned some of the meals out on the train yesterday, now I just need to go grocery shopping or have someone do it for me.



Meatless Monday: Veggie Stir-fry - of the dinner meals from last week, H found this one to be the most flavorful and relatively filling.

Veggie Stir-Fry (serves 1)
Chop 1 clove of garlic, ½ inch of ginger, 1 cup of green beans, 2½ large carrots (reserve the other half carrot), and 1½ red bell peppers.
Heat a skillet over medium heat and add the garlic and ginger. Stir frequently for 1–2 minutes.
Add green beans, carrots, bell peppers, ¼ tsp. sea salt, and 2 Tbsp. vegetable broth.
Cook for 5–7 minutes more, or until the vegetables are tender-crisp.
Set aside to cool for 20 minutes, then divide evenly between 2 food storage containers.

Tuesday: One-Pot Pasta Primavera with Shrimp  - (via Epicurious) I'll be subbing in spaghetti squash for the pasta.

Wednesday: Butternut Squash Soup with Chicken Sausage

Thursday: Honey Mustard Curry Chicken with cauliflower

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A family-secret 4-Ingredient sauce takes these honey curry chicken breasts to another level. Get the recipe at the link in our profile! (image: @laurenvolo | recipe: @sheelafiorenzo)

A post shared by Kitchn (@thekitchn) on Sep 16, 2018 at 8:45am PDT

Fish Friday: Brown-butter Cod with Delicata Squash - (if I can find some delicata) super simple and tastes delicious. I wish it could be the cod and chorizo, but no one seems to be selling turkey or beef chorizo around here and I missed the weekend farmer's market. One of the vendors has lamb chorizo.

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