what I eat in a week | grocery shopping, meal prep, & cooking in my new house!!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is leaner, while pork chops can be more affordable.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a similar acidity with fewer calories.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup provides a unique flavor, while brown sugar is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Preheat the oven to 425ºF. Prepare an extra large sheet pan (15x10) or two medium sheet pans. Line the sheet pan with parchment paper if needed.

In a small bowl, combine the garlic powder, salt, thyme, rosemary, black pepper, sage, and red pepper flakes. Set aside.

Add the potatoes, squash, onion, and chickpeas to the sheet pan and toss with the olive oil and the spice mix until well coated. Spread out into a single layer and avoid overlapping as much as possible.

Bake until the potatoes are fork tender and squash is golden, 28 to 33 minutes, then remove from the oven, keeping the oven on 425ºF.

Add the kale to the sheet pan and gently toss with all of the components to mix. If needed, drizzle additional olive oil to lightly coat the kale. Spread out into a single layer again and return to the oven until the kale is crisp, 8 to 10 minutes.

Meanwhile, make the miso mustard sauce: Whisk the miso paste, apple cider vinegar, olive oil, honey, dijon mustard, salt, and pepper in a small bowl or jar until smooth. Set aside.

When the vegetables are done roasting, immediately sprinkle the crumbled feta over top (if using) and let the sheet pan rest for 5 minutes to melt slightly.

To serve, evenly divide among 4 plates and drizzle with the miso mustard sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary