Sunday Meal Plan - Week 48

 Hi and happy Sunday! We are currently watching some football and enjoying a little snack spread. 

We used all Aldi products! If you want to see a roundup of all my favorites things at Aldi, check out this post. 

This morning we did a big pickup for the next two-ish week plus our Thanksgiving food. I'll stop at our nearby grocery store on Tuesday and pick up a few last things (fresh herbs + a few items Aldi doesn't carry) and then we should be all set! You can check out my full Thanksgiving plan here (includes recipes and a timeline!). 

We also picked up these little chocolate pringles that I shared about on my Instagram. Omg, they are so good!! Definitely worth trying if you see them!!

Here's what I'm going to make this week, for really just Sunday through Wednesday... I think we will have plenty of leftovers to eat on Friday! My theme for dinners this week is "simple", ha! Since I'll be doing other cooking in the evenings to get ready for Thanksgiving, I want dinners to be easy, familiar, under-30-minute meals. 

Pinto bean tacos are a staple in our house! With eggs and beans, they have lots of protein and are very filling, and we almost always have a cabbage in our fridge since they keep so well in the fridge. It's a recipe from this book, but I'll type it out below! 

We also love to make roasted sweet potatoes and black beans. The recipe is also originally from Pretty Simple Cooking, but I usually customize it and add rice, lettuce, tomatoes, avocado, and whatever else we have on hand! 

I will also make goat cheese pasta one night this week. I talked about this in our meal plan from a few weeks ago, but usually I start with this formula - shallots/garlic + kale + 4oz goat cheese + 1 pound pasta - and build from there. I have some delicata squash to use up, so I think that might get involved. 

And, we will definitely be doing a leftover night on Wednesday to cut down on dishes/cooking! I made a huge batch of curry last night that should give us a few good lunches and possibly dinner on Wednesday. And maybe we will even make some room in the fridge (I had to do some serious Tetris-ing to get today's order to fit in there, lol). 

Some homemade naan I made to go with our curry last night!

Don't forget to follow me on Instagram (@jennadblogs) to see a weekly review of what I *actually* made from the meal plan. I always post those on Sunday right before I put up the new meal plan! What are you cooking this week??

Here's the pinto bean taco recipe: 

Ingredients: 

1 small white onion

1 15-ounce can pinto beans

1 cup corn kernels (fresh or frozen)

1 lime

2 cups thinly sliced cabbage

2 tablespoons olive oil, divided

1 teaspoon salt

2 eggs

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

8 corn tortillas

2 cups greens

1/2 cup feta cheese crumbles

Hot sauce, for serving

Directions:

Juice the lime, then mix the lime juice with cabbage, 1 tablespoon olive oil, and 1/4 teaspoon salt. Let that marinade while you prepare the rest of the ingredients. 

Mince the onion. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the onion and saute until soft. Crack the eggs into the skillet with the onion and stir until scrambled and just set. Add the beans, chili powder, cumin, garlic powder, and 3/4 teaspoon salt. Cook until the mixture is warmed through. 

Char or warm up tortillas as you like. Assemble the tacos with greens, bean/egg mixture, cabbage, corn, feta, and hot sauce, or whatever toppings you like best. Enjoy!!

Feel free to mix this up as you like (and use whatever you have!). I've used all variety of beans - black, red, etc. You can use either red or green cabbage or a coleslaw mix, or leave it out entirely! Same goes with the onion - red, yellow, white, anything works. This is great served with green onions, cilantro, and avocado as well. Feel free to mix up the spices too if you prefer more/less spicy! We often double this so we have leftovers to make nachos the next day. :)