Weekly Menu Planning & Grocery Lists

Life is busy, let us help. We know that you don’t have time to breathe, let alone menu plan and make a grocery list, so we thought we’d do it for you. Each week we post a menu with links to recipes and a grocery list. Care to get it in your inbox? Subscribe to our newsletter and we’ll send it to you! Please note, we did not create any of these recipes, we are also not dieticians. We’re just sharing what’s happening in our kitchen each week. Let us know what you think!

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Curried Vegetarian Meatballs
Photo and Recipe By Naturally Ella

Note: These are my favorite vegetarian meatballs to date, but this recipe is the most labor intensive of the bunch this week. I recommend making the meatballs (and maybe even the sauce too) Sunday night. You can bake them and reheat the sauce Monday after work and have dinner ready in a snap.

Roasted Butternut Squash and Udon Noodles with Cilantro-Tahini Sauce
Photo and Recipe By Naturally Ella

Note: By contrast this is the quickest and easiest meal of the week! Roast the squash while you cook the meatballs on Monday night and you’ll be all the closer to dinner being served Tuesday.

Easy Pea Soup
Photo and Recipe By Nigella Lawson

I’ve not made this pea soup recipe before! But I adore all things Nigella, and I find the New York Times recipes to be reliably good. I am also eager for a quick and easy weeknight soup on these frosty nights. Let me know what you think!

Chicken Cosima
Photo and Recipe from “Simply Nigella“, by Nigella Lawson

This was delicious and a hearty choice for cold winter nights. I like to serve with wild rice and roasted asparagus (roast with some olive oil, thyme and salt… yum!)

Cheesy Veggie Taco Millet Bake
Photo and Recipe By Edible Perspective

Grocery List

1 cup milk
6-8oz freshly grated sharp cheddar cheese
1 egg
6 large skinless and boneless chicken thighs
2 to 3 tablespoons grated Parmesan cheese


15 cloves garlic
1 red onion
5 medium onions
3 cups chopped broccoli florets
1 large sweet bell pepper
1 cup frozen corn
one cups peeled butternut squash, cut in 1/4-inch cubes
1 lemon
1lb sweet potatoes,
4 cups (two 10-ounce packages) frozen peas

1 1/2 cups uncooked millet
udon noodles

chili powder
curry powder
bay leaf
hot sauce
salt + pepper
ghee and or olive oil
1 cup black beans, or 1/2 cup black beans + 1/2 cup chickpeas
toasted sesame seeds
soy sauce
1tablespoon lime juice
3 dried chiles de árbol
1 14.5-ounce can crushed tomatoes
½ cup crushed pecans
½ cup crushed walnuts
½ cup whole wheat panko
3 cups chick peas (canned or dry and home cooked)
chicken or vegetable stock concentrate
garlic-infused oil (or just regular olive oil)