Hey Guys! We are home! What a beautiful well full of AMAZING food and fun times with our families! Here’s a week of suppers to use as your plan or as a little inspiration! Please let us know if you have any questions at all!

MONDAY - Korean BBQ Chickpea Bowls

I modify this one for my family and sub bagged cabbage for the brussels sprouts and finely chop the zucchini and shred the carrots. That way I can give the veggies a quick saute and serve hot with rice and the chickpeas.

TUESDAY - Chorizo Taco Soup This is a family favourite! Make as spicy as you’d like. I didn’t add the garnish options to your grocery list.

WEDNESDAY - Chicken Cordon Bleu Pasta from Supper Studio

THURSDAY - Slowcooker BBQ Pulled Pork with buns and Coleslaw

Use the leftover cabbage and carrots from Monday and make a killer coleslaw with added diced apple and sunflower seeds.

FRIDAY - Fridge (our fancy word for leftovers!)

SATURDAY - Freezer Quiche Make an extra to freeze for next time. Click the link to freezer tips for quiches here.

SUNDAY - Homemade Naan Pizza

Groceries (check your fridge/pantry for these items before you hit the store!)

Meat:

1 lb chorizo

2 lbs pork shoulder

1 cup chopped ham

Dairy:
4 eggs
1 cup milk
1 cup cheddar cheese
3 cups mozza cheese
Produce:
1 small red onion
1 small coleslaw bag
2 medium zucchini
3 medium carrots
1 small clamshell of grape tomatoes
3 red bell peppers
3 medium white onions
2 granny smith apples
1 bunch green onion
Garlic 1 head
Bread:
8 buns
Package of 10 naan
Freezer:
1 cup frozen corn
9” pie crust
Pantry:
Soy sauce/tamari
1 ½ cup diced tomatoes
6 tbsp tomato paste
3 tbsp tomato sauce
½ cup bbq sauce
½ cup salsa
4 oz can green chilis
3 cups chickpeas
2 cups black beans
1 cup basmati rice
Coconut sugar 3 tsp
Lime juice
beef/chicken bouillon
Worcestershire
Sesame oil
Ginger
Red pepper flakes
Pepper
Sesame seeds
Bay leaf
Chili powder
Cumin
Coriander
Smoked paprika

Meal Plan Week Thirteen