Your Time, Your Money, Your Meals. Cook It Forward.
This week: one pound of tilapia + one half-pint of pesto.
Tilapia and Pesto
Monday: Tomato and Feta Tilapia on a bed of Pesto and Green Bean Quinoa
Tuesday: Leftover Quinoa with Chickpea and Carrot Crockpot Soup
Wednesday: Pesto Pizza “Quesadillas” with leftover soup or a simple salad
Thursday: Leftover Soup with a sliced baguette
Allow the soup to cook in the slow-cooker while you go about your day. In the evening, reheat the quinoa from Monday and serve with bowls of soup.
Cook the quesadillas and serve with soup leftovers or a salad.
Reheat your soup leftovers and serve with a sliced baguette.