Waste-Free Family Meals
About This Meal Plan
This week's meal plan features recipes that use and reuse ingredients in creative ways for delicious, simple, and satisfying dinners.
Monday: Lemon Roasted Chicken
Tuesday: Maple & Ginger Glazed Salmon with Ottolenghi’s Grilled Broccoli with Chili and Garlic
Wednesday: Moira Rose's Aunt-chiladas
Thursday: Chicken Yakitori
Friday: Jalapeño Mac and Cheese with Scallions
Monday
Lemon Roasted Chicken
This chicken has maximum lemon flavor – It’s covered in butter that’s infused with lemon zest, there’s lemon inside the chicken, and lemon slices all around the chicken.
Tuesday
Maple & Ginger Glazed Salmon
This is a go-to weeknight dinner recipe. It has a short ingredient list, it takes less than twenty minutes to make, and best of all, it’s absolutely delish!
Serve with Ottolenghi’s Grilled Broccoli with Chili and Garlic.
*NOTE: Make a big batch of this Grilled Broccoli with Chili and Garlic for Thursday's side dish.
Wednesday
Moira Rose's Aunt-chiladas
This tasty family dinner is fun to assemble and even more fun to eat. The spicy enchilada sauce pairs perfectly with the gooey chicken-cheese filling that’s all rolled into a crispy tortilla.
NOTE: If you are not into spicy food use only half of the jalapeno and save the other half for Friday's Jalapeño Mac and Cheese with Scallions.
Thursday
Chicken Yakitori
This super easy Chicken Yakitori will be your new favorite go-to weeknight meal. The chicken is so flavorful, and the sauce is rich and thick. Nobody will believe it took just minutes to prepare!
Serve with extra Grilled Broccoli with Chili and Garlic from Wednesday or with plain white rice.
Friday
Jalapeño Mac and Cheese with Scallions
This easy, delicious Jalapeño Mac and Cheese with Scallions is made with gluten-free pasta. The hint of spice is great to balance out all that gooey cheese.
*NOTE: This Jalapeño Mac and Cheese with Scallions freezes well! Make sure that when you cook your pasta, you keep it al dente to avoid getting mushy from reheating. Freeze cooled mac and cheese in a reusable plastic container for up to 2 months. Defrost overnight in the refrigerator and reheat in the microwave on low power. Cut the portion in half mid-way to expose the center.
