Читать книгу Meal Prep Cookbook For Dummies - Wendy Jo Peterson - Страница 54

Beans, spiced meats, and fresh elements like corn, carrots, cilantro, and tomatoes are stars of the Southwest. These meals are packed with bold, smoky flavors. Skip the Mexican restaurants and make this meal plan instead!

Here’s what the week looks like:

 Monday: Serve Carnitas (Chapter 11) and Carrot and Cilantro Salad (Chapter 17).

 Tuesday: Serve Fiesta Taco Salad (Chapter 8). Also, defrost the empanada wrappers.

 Wednesday: Serve Pork and Beans Empanadas (Chapter 11) and a side salad.

 Thursday: Serve Tortilla Soup (Chapter 12). Also, transfer the Chicken and Roasted Poblano Soup from the freezer to the refrigerator for Friday.

 Friday: Serve Chicken and Roasted Poblano Soup (Chapter 7) and either quesadillas or grilled-cheese sandwiches.

To prep for this week, do the following on Sunday:

 Roast a chicken or purchase a rotisserie chicken, shred the meat, place into two separate containers for Thursday and Friday, and refrigerate.

 Cook the Braised Pork Butt (Chapter 11). Divide the meat into two separate containers for Monday and Wednesday, and refrigerate.

 Cook the meat, drain and rinse the beans, and ready the ingredients for the bowls for Tuesday.

 Prep the empanada filling for Wednesday.

 Prepare and freeze the Chicken and Roasted Poblano Soup for Friday.