Welcome back to this week’s dinner, sorted meal plan!
HAPPY FEBRUARY. I don’t know about you but I am so glad that the 6491274 days of January are through. I will be pouring myself a big fat dirty martini this evening to celebrate getting through it. 🍸 And I’ll be cheers’ing to all of you.
Before we get into it, a quick update—I’m so excited to share that all my old recipes are now live on Substack! Huge shoutout to Kyle’s brother for handling the (extremely tedious) task of migrating them from my website ❤️. If you’re new here or just looking for fresh dinner inspo, check out the recipe index to browse everything in one place.
This week’s menu started with a head of cabbage. While I love cabbage, I find it incredibly frustrating buying an entire head of cabbage for 1 recipe and being left with 1/2 of a head of cabbage sitting in my fridge staring at me for weeks until I cave and give it to Reggie to shred. I hate wasting food so this week’s menu started with a mission to find a use for a whole head of cabbage. Don’t worry it’s a lot more exciting than just cabbage, we’ve got PIZZA, burger bowls, soups and one of my favorite simple vegan recipes (which you can also swap out the tofu for meat if you’d prefer). And yes, we were successful in using the whole head of cabbage and turning it into a delightful menu that is my favorite one yet.
Before we dive in… ICYMI from the week
bar upgrade: I was motivated after watching Martha to make some improvements around the house this year so this is project #1 and I can’t wait to keep it up.
winter chopped brussels sprouts salad: chopped salads were so fun this summer so I wanted a winter version. If you hate sprouts you can sub .. CABBAGE!
gluten free banana bread cookies: if you’re looking for a “kinda healthier” sweet treat. It’s refined sugar free, and gluten free, but tastes like and has the texture of banana bread in a cookie.
without further ado, let’s dive into this week’s plan…
REALLY IMPORTANT UPDATE: I’m still sharing the full “prep in advance” list below. However, if you don’t want to do the prep, I’m also going to list here what extra things you can do while you’re preparing each recipe to set yourself up for later recipes while you’re cooking. Read on… you’ll see what I mean. Let me know if this is helpful, or too much.
day 1: salsa verde enchiladas with cumin coleslaw. I recommend making this recipe day 1, especially if you’re pre-prepping the chicken, as I found if I didn’t use the chicken right away it tasted “leftover”. It was still great in the soup, so don’t worry there, but in these it was best fresh.
-Make sure to save 2 taco shells for your crispy tortilla strips on your tortilla soup!
-Shred all your cabbage today and store it in a bag for tortilla soup and crisp rice paper spring rolls.
-Broil 1 extra poblano and 1 extra white onion - set aside for your tortilla soup.
-Cook and shred double the chicken and reserve half for your tortilla soup.
-Shred all your mozzarella so it’s ready for your pizza.