What's in the fridge?

These menus are some of my clients’ favorite weekly meals.  They are fun, international and California-style cuisine. I’m sharing them exactly so you can see everything. I hope it gives you some ideas on what to make for your meal prep.

I would make these menus one day of the week, usually Monday or Tuesday and leave the meals in their fridge for the week. 

But, if you can’t have your own personal chef, here’s a helpful post to get you started. 

I typically spend 5-6 hours one day between shopping, preparing and cleaning up. But start with just a few meals if that’s overwhelming. If you need some help feel free to message me HERE.  

These menus are for 2 people for the week. 

You’ll see some links to the recipes. For more, send me a message on my website.

Enjoy!

Menu 

1. 

April 4th

• Korean “Bibimbap” bowl with tofu, carrot, spinach, zucchini, mushrooms and jasmine rice 
• Grilled Salmon with Basil-Lemon Butter, sautéed baby bok choy, blistered tomatoes, black forbidden rice
• Filet Mignon with Herbed Cauliflower Rice, roasted carrots, spiced broccolini 
• Grilled Chicken with Israeli couscous(omit for gluten-free), Chickpea Chopped Salad- Lemon, cucumber, tomato, green onion, mint, parsley 

• No-Bake Peanut Butter Energy Bars with Oats and Dried Cranberries
• Curry Chicken Salad with celery, lime, fresh herbs (no mayo) no pickles

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2. 

MAR. 28th

• Lettuce-Wrap Beef Burgers with quick pickled onions and radish, No Sugar BBQ Sauce, Roasted Sweet Potato Fries and Brussels Sprouts
• Garlic-Rosemary Pork Loin Roast with Roasted Potatoes, Asparagus, and Side Salad
• Salmon Bowl with Sushi Rice, Ginger-Soy Dressing, Jasmine Rice, Sugar Snap Peas, Sauteed Spinach, Nori Sheets, Green Onion, Carrot, Cucumber
• Crispy Coconut Tofu with Cabbage-Apple Slaw, Black Forbidden Rice, Peanut Sauce

• No-Bake Peanut Butter Energy Bars with Oats and Dried Cranberries
• Curry Chicken Salad with celery, lime, fresh herbs (no mayo)

3. 

Menu 

MAR. 21st

• Blackened Shrimp Tacos with Pineapple salsa, Shredded Kale Slaw, Cauliflower cilantro rice
• Carrot Pesto Pasta with Lemon Arugula and Parmesan (vegan) (nutritional yeast, pumpkin seeds, and salt)      
• Chicken Breast with Green Harissa, Black Forbidden Rice, Sautéed Red Cabbage and Kale
• Crispy Tofu with Japanese Curry with Carrots, Celery, Sugar Snap Peas, Steamed Jasmine Rice

• No-Bake Peanut Butter Energy Bars with Oats and Dried Cranberries
• Curry Chicken Salad with celery, lime, fresh herbs (no mayo)

4. 

MAR. 14th

• Pan Seared Salmon with Cauliflower Puree, and Roasted Asparagus
• Sirloin Steak with Herbed White Rice, Blanched Carrots and Green Beans
• Turkey Meatballs with Homemade Marinara Sauce, Banza Pasta, Side Salad with Lemon-Honey Vinaigrette
• Korean Tofu Tacos with Gochujang, Red Cabbage-Date Slaw with Roasted Brussel Sprouts

• No-Bake Peanut Butter Energy Bars with Oats and Dried Cranberries
• Curry Chicken Salad with celery, lime, fresh herbs (no mayo)

5. 

MAR. 7th

• Salmon with Tomatillo Salsa, Cauliflower Rice, Sauteed Garlic Spinach
• BBQ Shredded Jackfruit, Sweet Potato Fries, Roasted Green Beans
• New York Strip Steak, with roasted Brussel sprouts, fingerling potatoes, and side arugula salad
• Greek Style Turkey Burgers served with Butter Lettuce Wraps, Tzatziki Sauce, and Roasted Carrots and Asparagus

• No-Bake Peanut Butter Energy Bars with Oats and Dried Cranberries
• Savory Chicken Salad with fresh herbs- celery, dill pickles

6. 

Menu 

Feb. 21st

1. Tuscan White Bean Skillet

white beans, kale, purple carrots, radish, green onion, basil, sun dried tomatoes, garlic

2. Mole Chicken- 6-8 chicken thighs, 

Mole sauce, black bean red cabbage salad, cilantro, queso fresco 

3. Cantonese Pork and Snap Peas- Ground Pork (1lb)

Snap Peas, Onion, Wild Honey Quinoa, Seasonings

4. Classic Beef Stew- Beef stew meat (1lb)

carrots, onion, garnet yam, seasonings. (for the cold weather days ahead)

1. Curry Chicken Salad- chicken, celery, grapes, onion, seasoning, olive oil mayonnaise. 

2. Lemon Herb Hummus with fresh cut veggies- carrots, radish, cucumber

7. 

Menu Proposal

Feb. 14th

1) CURRY CHICKEN

BLACK RICE

CAULIFLOWER, ONION, CARROT

GREEN BEANS

2) VEGAN GUMBO, BROWN RICE

PEAS, OKRA, CELERY, ONION

3) SALMON WITH PESTO

BANZA PASTA

TOMATO, BROCCOLI, ZUCCHINI, ONION

4) ROASTED CAULIFLOWER TACOS

WHEAT OR CORN TORTILLAS

AVOCADO, CAULIFLOWER, TOMATO, ONION, CABBAGE

1.  Mint Watermelon salad

2.  Mango and Sticky Rice

To your happy and healthy life, 

Joanna