Spicy Garlic Chickpea Spinach Pasta
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Meal Prep Week 3/10

With baby fast approaching we’re trying not to do too much extra food in case we end up in the hospital for a day or two. That being said I got supplies for several meals this week including sweet potato sushi bowl, vegetarian spinach and bean enchiladas, spicy spinach pasta, and panko crusted tilapia and roasted vegetables (broccoli and asparagus). Can’t forget breakfast, my favorite Island coconut water smoothie!

The list was pretty easy this week being we had basically everything for these recipes at home other than some of the produce, so our trip to the grocery store was fairly painless. Now, Costco on the other hand is always a challenge, cause there are always things we find that were not planned… That store is good for that.

The pasta we tried for the first time this past week and my husband LOVED it, so I got stuff to make it again. This time I’m planning to make some modifications to add more veggies, and hopefully he’ll like it even better the second time. We got a massive bag of spinach from Costco so it’s perfect timing to make this pasta, since it uses a whole 10 oz container of spinach.

The tilapia has been one of our few non-vegetarian meals lately just because I’ve been craving fish. Being I’m growing a life I figured I better listen to my body some, maybe I’m low in some omegas or something specific to fish. Plus every time I make fish we eat a whole sheet of roasted broccoli or a sheet of asparagus.

Now let’s get down to the nitty gritty of a grocery list. What you need to make this for the week.

Produce:
2 large broccoli crowns or a bag of florets
30 oz spinach (or if you want to use frozen for enchiladas, get a one frozen block and a 10 oz container fresh)
1 red bell pepper
2-3 sweet potatoes (3 if they’re smaller, 2 if they’re larger)
1 bag of matchstick carrots
1 cucumber
1 avocado
Frozen fruit (tropical blend)

Dry Goods:
1 package of nori
white rice
1 package of pasta rings
1 package of tortilla shells (medium-large size)
2 cans green enchilada sauce (10 oz)
1 can cannellini or great northern beans
1 can of chickpeas
Panko bread crumbs
Coconut Water

Dairy/Fish:
1 8 oz bag of shredded mexican blend cheese
Container of grated romano cheese
4 tilapia fillets (omit if vegetarian)

Spices and Cooking Essentials:
Coconut Oil
Olive Oil
Cumin or Cumin Coriander powder
Salt
Pepper
Minced Garlic
Crushed Red Pepper
Ginger
Soy Sauce
Maple Syrup
Rice Wine Vinegar
Hot chili sauce
Sesame Seeds
Seasoned Salt
Italian seasoning
Paprika
Basil

It might look like a lot, but the spice stuff you likely have most of already between your pantry and your fridge. The amount of produce you need is pretty minimal, and dry goods and dairy are also fairly small quantities. The most expensive part of this will be the tilapia if you’re making fish.

Links to recipes:

Vegetarian Spinach and Bean Enchiladas: http://cassclaycooking.com/2019/03/10/vegetarian-spinach-and-bean-enchiladas/

Panko Crusted Tilapia: http://cassclaycooking.com/2019/02/13/panko-crusted-tilapia/

Roasted Broccoli: http://cassclaycooking.com/2018/12/25/garlic-roasted-broccoli/http://cassclaycooking.com/2018/12/25/garlic-roasted-broccoli/

Sweet Potato Sushi Bowl: https://www.shelikesfood.com/vegetarian-sweet-potato-sushi-bowls-2/https://www.shelikesfood.com/vegetarian-sweet-potato-sushi-bowls-2/

Spicy Spinach and Chickpea Pasta: (I’m currently working on my own version of this dish, but in the meantime, this is the recipe) https://www.howsweeteats.com/2017/11/pasta-with-chickpeas-spinach-garlic/

Island Coconut Water Smoothie: http://cassclaycooking.com/2019/02/18/island-coconut-water-smoothie/

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