Click on each recipe in the table below to get the full recipe.
| MONDAY | TUESDAY | WEDNESDAY | THURSDAY |
|---|---|---|---|
| Tomato and pepper soup | Cucumber and jicama salad | Pea soup | Caprese Salad |
| Cod Plaki | Mexican Sloppy Joes | Tarragon chicken breasts | Pork chops with mushrooms |
Prepare in advance
We like to prep in advance as much as possible in one or two days, usually during the weekend. By doing this, we save a lot of time when preparing dinner the rest of the week.
Below are the instructions on what to prepare ahead.
Pea Soup and Tomato and pepper soup – these keep very well in the fridge all week if you prepare them on Sunday.
Pork chops with mushrooms – prepare the mushroom sauce and keep it in the fridge.
Cod Plaki – Prepare the tomato sauce. Let it cool and store in the fridge until you are ready to use.
Mexican Sloppy Joes – Prepare the meat. It tastes better after a couple of days.
Cucumber, Jicama and Fruit Salad – Cut everything in small cubes. Mix the pineapple, cucumber, mango, and jicama in a large glass bowl with the orange juice. Cover and place in the refrigerator.
