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April 20-24, 2020: What to Cook This Week

This week, we’re keeping things practical! Lately, we’ve been eating three meals a day at home, every day. Our homes have become a workplace, school, gym and relaxation space all in one. Reserve a couple of hours to plan and cook for the rest of the week. The first step? Roast a whole chicken and chop up a bunch of veggies for the recipes to come!

Monday: Vegetarian Chili with Edamame

A dish rich in veggies that you can make ahead of time. The flavours of this vegetarian chili are especially heightened when reheated. Bonus: it’s delicious and absolutely quick to make.

Tuesday: Kitchen Sink Fried Rice

Vegetables, leftover meat (like Sunday’s chicken dinner!) and rice, this recipe is a great way to use up what’s hanging around in the fridge and pantry. (Almost) any ingredient can make the cut!

Wednesday: Sheet-Pan Udon Noodles with Chicken and Curried Onions

This is another dish that can use up those chicken leftovers. It requires few ingredients and the noodles only need a few minutes of cooking. Quick and easy, just how we like it!

Thursday: Sheet-Pan Sole Almondine

Just throw everything on a baking sheet and into the oven. Got a bag of frozen green beans? This is the meal to use them up. This recipe is so simple, why not ask the kids to help out?

Friday: Seared Pork Chops with Rosemary

This is probably one of the easiest meat recipes you’ll ever make. Prepare it at the snap of your fingers, between yoga and the kids’ school lessons.