Featuring lamb burgers, stuffed cabbage, and turkey chili
This is part of our Meal Plan initiative, where we curate five enticing, nutritious recipes to streamline your weeknight dinners. We provide prep tips, shopping lists that minimize waste, and ideas for leftovers. With sustainability in mind, we're featuring meatless Mondays.
Start your week with a hearty, flavorful salad: Monday's version features kale, chickpeas, and a turmeric dressing. You'll follow that with slow cooker turkey chili on Tuesday which only requires 15 minutes of prep. On Wednesday and Thursday, you'll use lamb. First, the meat is turned into burgers and served with roasted vegetables and a butternut squash compote. The next night, it becomes Middle Eastern meatballs. Friday's dinner is a healthier stuffed cabbage—our interpretation swaps the traditional rice and beef for cauliflower and ground turkey.
Lunch plan: You’ll have enough leftovers for lunch on Wednesday, Thursday, and Friday this week.
Buy in bulk: You'll use cauliflower, ground turkey, cabbage, ground lamb, avocado, and butternut squash multiple times this week.
Prep tips: Place all chili ingredients in the slow cooker Tuesday morning, so it's ready by dinner. On Thursday, prep two heads of cauliflower, breaking one into florets to use that night and using a food processor to rice the other for Friday's stuffed cabbage.