A Savvy Week: Ham and Winter Vegetables

Your Time, Your Money, Your Meals. Cook It Forward.

This week: Ham, lentils and winter vegetables.


Ham and Winter Vegetables

Monday: Slow-Cooked Ham in Cider Gravy, with a side salad
Tuesday:  Creamy Indian-Spiced Lentils with rice and roasted cauliflower.
Wednesday:  Winter Vegetable Fried Rice, with a side salad
Thursday:  Creamy Potato & Broccoli Soup with salad and crusty bread.


On Sunday:

Dice the pancetta for the fried rice.  Cover and refrigerate.

Chop the onions, carrots and broccoli for the fried rice.  Refrigerate in an airtight container.

Peel and chop the broccoli for the soup and refrigerate.

Wash greens and prepare any dressings for this week’s salads.  Here’s the best way to store your salad greens.

Caramelize the onions and make the spice paste for the lentils.  Cover and refrigerate until Tuesday.

On Monday:

Start the ham in the slow-cooker in the morning.  In the evening, all you need to do is make the gravy and dress the salads.

Evening cook and prep time: 20 minutes

On Tuesday:

Start the lentils in the slow-cooker in the morning.  In the evening, cook 3 cups of rice in 6 cups of water in order to have enough for leftovers and the fried rice.  

While the rice is cooking, chop a head of cauliflower and toss with a bit of oil, salt and pepper. Roast at 400 degrees Fahrenheit for 25-30 minutes.

Evening cook and prep time: 30-40 minutes

On Wednesday:

Cook the fried rice according to recipe instructions, and serve with a salad.

Evening cook and prep time: 30 minutes

On Thursday:

Prepare the soup according to recipe directions.

Evening cook and prep time: About 1 hour

Happy Savvy Eating!





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