Meal Plan 3: January 15-21
Monday: Chicken shawarma, make some fries or rice (This rice from my sayadiyeh recipe would be delicious!) to go alongside this and a nice salad for a complete meal! Don’t forget the toum (I like to get mine from Trader Joes or follow a recipe from Cosettes kitchen) this sauce will be used tomorrow!
Tuesday: Pan seared salmon with fennel orange salad and roasted potatoes! We’re using the toum from yesterday to roast up some potatoes. The crispy and juicy salmon is simply seasoned and pairs beautifully with the fennel orange salad.
Wednesday: Spicy silken tofu soup. It’s been cold and rainy here and this soup will HIT the spot. It only takes about 20 minutes. I love serving this with plain white rice. You can also add whichever veggie you like into the soup.
Thursday: Creamy tomato skillet with chicken and spinach. Have any leftover pasta sauce sitting in your fridge? This is the perfect dish to use it up with! Serve with some pasta.
Friday: 15 minute shrimp and veggies stir fry. So simple and delicious with some plain white rice.
Saturday: Baja fish tacos! My most popular recipe on Pinterest! These are just a perfect blend of textures and flavors! You already know i’ll be putting those #LeftoversOverGreens!
Breakfast: Palestinian inspired crab cake eggs benedict. Why not!!
Snack: Make some of my simple, light tuna salad to keep on hand during the week. Use this to graze on with some bread, celery sticks, crackers or to scoop over a salad!
Dessert: Make this simple apple cake to keep on hand. Enjoy a slice here and there for a snack, dessert or even breakfast!
THE BEST Restaurant Style Chicken Shawarma!
Pan Seared Salmon with Fennel Orange Salad and Roasted Potatoes
Spicy Korean Silken Tofu Soup – Sundubu Jjigae
Creamy Tomato Skillet Chicken and Spinach
Baja Fish Tacos
