Italian-inspired meal prep with pesto turkey meatballs, citrus salmon, honey mustard chicken and chickpea curry
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Chef's Notes
For this week's meals, I'd start with Rosemary Lemon Salmon Pinwheels alongside Caramelized Lemon Broccolini, carrying the lemon through both dishes. Honey Mustard Chicken Breasts can take a different pairing with Roasted Garlic, Cauliflower & Potatoes Puree. Keeping those components separate gives each main its own plate without repeating the same side at every meal.
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I would reheat a single serving of Spaghetti Bolognese with Mirepoix with one tablespoon of water, covered, in the microwave for 90 seconds, then stir and continue in 30-second intervals until it is heated through. Sweet Potato, Kale & Chickpea Curry needs the same stirring between intervals so the chickpeas and sweet potato heat through with the sauce. I would keep Red Cabbage, Carrots & Mixed Fresh Herbs Salad cold and add it to the table after the hot dishes are ready.
Pesto Spinach Turkey Meatballs and Sweet Potato, Kale & Chickpea Curry give me two different ways to build a substantial main: turkey in one, chickpeas and sweet potato in the other. The spinach is visible throughout the meatballs, while the curry has whole chickpeas and distinct vegetable pieces. I'd pair the meatballs with Italian Style Green Beans with Blistered Cherry Tomatoes and serve the curry with Red Cabbage, Carrots & Mixed Fresh Herbs Salad for crunch.
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