Cooking for someone you love is so much more exciting than just cooking for yourself. Even so, sometimes it's hard to find inspiration. Leftover chili three days in a row? No thanks! I'm here to show you that you can have a new dinner on your table every night with minimal effort. Let's go!
First up, we’ve got this Asparagus, Sweet Potato and Chicken Skillet. You will have the majority of the ingredients at home, just leaving you to buy chicken, sweet potato and asparagus. You’ll be using chicken and asparagus again later on in the week, so make sure to buy double of those. Freeze the extra chicken for now.
Tuesday night calls for this Vegan Kale Pesto Primavera. If you just want to use normal pesto, that’s totally fine. Make use of the leftover asparagus from last night and have fun with what you want to include. It’s a refreshing pasta salad so throw in whatever you love. By the way this tastes even better the next day, so you’ve got your work lunches sorted!
Hump Day! Let’s tuck into some healthy salmon to keep the week going. If you have any leftover broccoli from last night, use it now!
Thursday’s here and it’s time for some spiralizer action! If you don’t have one, just use a peeler. Any peanut butter you don’t use you can eat with sliced up apple throughout the week as a healthy snack. Defrost the leftover chicken from Monday in the fridge overnight in preparation for tomorrow.
TGIF! We made it. Let’s keep it simple and fun with a chicken ‘n’ fruit salad. Here’s where you make use of the leftover chicken and any leftover veg you have. It comes together in no time and is so fresh!
With just 6 ingredients and no added sugar, making this No Cook Chocolate Vegan Fudge is as simple as mixing everything together!