Holiday Meal Plan
During holiday break, meal planning can sometimes get lost. Here is a standard Meal Plan designed to work at any store you shop at. Since we’ve offered popular repeat menus for you in each of our store Meal Plans this week, we thought we’d change things up and offer this fresh new Meal Plan during the holiday season.
At Vie we work really hard and we are looking forward to a little R&R, so we thank you for your patience as we take this time to enjoy our families & friends!
Normal plans will resume for each store beginning 12.28. In fact, if you’re chomping at the bit to get started on the right foot post-holidays, check out our Trader Joe’s Plan right now!
Thank you as always for your understanding and support! And don’t forget to check out our Holiday Survival Guide and Special Vie Team Member Recipes during this holiday season!
Holiday Meal Plan
December 20th – January 2nd
Make sure to sign up to become a member of the store you shop at and carry their card so that at check out your items can be discounted. Becoming a member is free!
Here is what your Meal Plan entails: 4 Main Dishes come with a vegetable/grain & the 2 Large Sides can be dispersed accordingly throughout the week to go along with. We also suggest 1 Soup for use for lunches or as an accompaniment to dinner!
Your Weekly Menu
Mains: Ginger Beef with Kimchi, Chicken Bruschetta with Shaved Asparagus, Cannellini & Parmesan Salad, Smoked Salmon Pasta with Crème Fraîche & Dill, Chimichurri Chicken with Yellow Rice
Sides: Apple Jicama Salad, Deviled Egg Salad over Romaine
Soup: Italian Wedding
BREAKFAST
Banana & Peanut Butter/Sun Butter/Almond Butter Toast
Overnight Oats
Eggs + Bacon + Cheddar English Muffins (Make Ahead)
Get some much-needed fiber and protein in this week by trying out any of the above! For the Make-Ahead English Muffins, prep a big batch assembly-line style and reheat in the oven or microwave for a quick grab-and-go treat. Just make sure to grab enough eggs, bacon, cheddar slices and muffins and scramble a dozen at a time, bake some bacon and put together your sandwiches wrapped individually in foil. Pssst…kids love these! Just make sure to layer the eggs in the middle so they don’t get the bread soggy.
LUNCH
Frozen Pizzas (my personal fave)
Soup + Salad
Leftovers
I have to admit that as opposed as I am to processed foods, I love a good frozen pizza from time to time and tend to keep them on hand for those afternoons where I need a really quick lunch option. Also, with holiday break coming up…these pizzas might just keep you relatively sane when you need to feed a small {cranky} army. Pick up some of the pre-made boxed/canned soups, enjoy with a fresh salad mix and of course, don’t forget leftovers.
SNACKS
Protein Bars
Crackers + Grapes + Cheese
Fresh Fruit
Apples + Nut Butter
I think by now you know that I’m not a big snacker. Perhaps it’s all of the recipe testing that I *have* to do all day for this business! I’m constantly grazing, tasting, checking flavorings, etc. However, when I do get the hunger pangs for a snack, the above is what I usually go for! I love TJ’s everything crackers with any cheese that they offer. They also sell a mean protein bar and of course, fresh fruit is always a good choice.
Pantry Staples
Coconut Oil
Balsamic Vinegar
Honey, Agave or Sugar
Soy Sauce
Flour
Salt
Pepper
Olive Oil
Red Pepper Flakes
Dry White Wine (need 2 cups) *optional, see Main 2
Garlic Powder
Saffron (or substitute turmeric)
Dijon Mustard
Mayo
Apple Cider Vinegar
Shopping List by Department
Produce
1 hand fresh ginger
1 1-lb bag carrots
1 bunch celery
1 bag whole peeled garlic
1 bag yellow onions
1 pkg cherry tomatoes
4 lemons
1-2 bunches asparagus (quantity depends on family size)
2 red onions
1 bunch dill
1 bunch parsley
1 bunch basil
2 bunches cilantro
4 apples
1 jicama (if you can’t find a jicama, use a daikon radish instead!)
1 red bell pepper
1 green bell pepper
1 shallot
3 heads romaine lettuce (1 pkg) aka “hearts of romaine”
1 bunch collards
Meat/Protein
1-2 lbs steak, London broil and sirloin are great choices (quantity depends on family size)
3-5 lbs chicken breasts (quantity depends on family size) TIP: buying in bulk saves you money!
1 pkg smoked salmon
1/2 lb lean ground beef
Dairy & Eggs
1 jar kimchi
1 pkg parmesan, grated (need 1 cup)
1 parmesan wedge
1 8-oz container crème fraîche
1 dozen eggs
Grains/Nuts/Dried Fruit
1 pkg fresh or dried fettuccine pasta, or any variety you want (need 1 lb)
1 pkg white rice (need 2 cups)
1 pkg mini-shaped pasta, your choice (macaroni, stars, mini tubes, etc. do well)
Canned Goods & Non-Perishables
1 quart chicken stock (2 cups in place of Dry White Wine, see Pantry Staples for note)
1-2 quarts vegetable broth (can use water if needed and omit)
1 can cannellini beans
1 can fire roasted tomatoes
Frozen Items
None this week
Your Recipes
MAIN Ginger Beef with Kimchi
Prep
Cook
Total
Yield 4-6 servings
There’s a local Thai restaurant that we go to often as a family and they make the best Ginger Beef. They make their own in-house pickle, too, but I’m offering up the idea of adding kimchi as both a time-saver and gut-friendly option if you’ve been having trouble with building up your immunity lately. Make sure to find a bottle of kimchi that suits your preferred spice level!
This dish is quick, fresh-tasting and great as a cold lunch option, too!
Ingredients
1-2 lbs steak, frozen for 30 minutes then sliced thinly *London broil and sirloin are great choices
2 Tbsp coconut oil
3 Tbsp fresh ginger, cut into julienne
2 carrots, sliced into thin rounds or shredded
2 cloves garlic
1 yellow onion, sliced into slivers
2 Tbsp balsamic vinegar
2 Tbsp honey, agave or sugar
1 Tbsp gluten-free soy sauce
½ bunch cilantro, rinsed and chopped
1 pkg kimchi
Instructions
- Begin by placing steak in the freezer for 30 minutes and remove. Slice thinly into strips, making sure to cut against the grain of the steak (usually crosswise).
- Heat a large skillet over high heat and add coconut oil.
- Once the oil is hot, add steak (in batches if needed to avoid crowding the pan).
- Sauté for 2 minutes then remove. Steak should not be fully cooked at this point.
- Remove steak to a bowl to rest and collect juices.
- To the hot skillet, replenish with oil as needed and add ginger, carrots, garlic and yellow onion. Sauté until softened, about 5 minutes, stirring often.
- Add beef and juices back to the skillet and pour in balsamic, honey and soy sauce. Toss together and reheat beef.
- Remove from heat, toss with cilantro and serve Ginger Beef topped with kimchi.
Courses Dinner
Cuisine Thai
MAIN Chicken Bruschetta with Shaved Asparagus, Cannellini & Parmesan Salad
Prep
Cook
Total
Yield 4-6 servings
A salad concept inspired by my favorite restaurant in Richmond, Mamma Zu's. It's light, lemony and really simple. It's no surprise, therefore, that I paired it with an equally bright Chicken Bruschetta. Enjoy this dish when you feel like you've overindulged a bit too much.
Ingredients
2-3 lbs chicken breasts
1/2 cup flour
4 tsp salt, divided
1 tsp black pepper
4 Tbsp olive oil, divided
2 pkg cherry tomatoes, quartered
4 cloves garlic, minced
1 bunch basil, cut into chiffonade
Pinch red pepper flakes
1 lemon, sliced into 6-8 wedges
2 cups white wine or chicken stock
1/2 cup grated parmesan
1-2 bunches asparagus, trimmed and shaved into thin strips with vegetable peeler
1 lemon, zested and juiced
½ red onion, sliced
1 can cannellini beans, drained and rinsed
1 chunk parmesan shaved into strips to garnish
Instructions
- Make bruschetta first to allow flavors to marinate. Combine in a bowl the tomatoes, garlic, basil, red pepper flakes and 1 tsp salt. Drizzle with olive oil and slice up lemon wedges.
- Slice each breast in half lengthwise. Place each breast half between two pieces of plastic or parchment. Pound thin and evenly with a rolling pin. Remove top layer or plastic or parchment and sprinkle 2 tsp salt and pepper on both sides of each cutlet.
- Dredge (or coat) chicken cutlets in flour, tapping off any excess.
- In a large skillet, heat 2 Tbsp olive oil until shimmering, add chicken and brown 3-4 minutes per side. Add 1 cup of bruschetta and white wine and bring to a simmer, making sure to cover skillet with a lid to keep in liquid. Once mixture has come to a simmer, remove lid and turn heat to low. Cook until sauce is reduced and thickened.
- While chicken is cooking, make asparagus salad: In a separate bowl, toss half of grated parmesan, asparagus, lemon zest and juice, red onion, cannellini beans and 1 tsp salt. Taste and adjust seasonings if needed. Drizzle with remaining olive oil.
- To serve, sprinkle the remaining ¼ cup of grated parmesan over chicken and place under broiler for 2 minutes to brown slightly. Serve chicken with a side of salad, topped with bruschetta and a lemon wedge.
Courses dinner
MAIN Smoked Salmon Pasta with Crème Fraiche & Dill
Prep
Cook
Total
Yield 4-6 servings
My sister-in-law makes a mean version of this and I love the tender, smoky flavor and texture of the salmon mixed in. The best part for me (and hopefully all of you) is that there are no sauces to make or any other "extras."
Simply cook the pasta and add the rest of the ingredients. It's that easy!
Ingredients
1 pkg fresh or dried pasta (choose spinach if possible) --or gluten-free if needed!
½ red onion, sliced thinly
1 small pkg crème fraȋche
1 pkg smoked salmon, sliced into thin strips
½ bunch dill, rinsed and roughly chopped (reserve a few Tablespoons for garnish)
Salt and black pepper to taste, begin with a pinch of each, but this dish will like a little more black pepper than salt
Instructions
- Begin by cooking pasta in salted water per package instructions minus one minute so it is al dente.
- Once pasta is done, drain and reserve 1 cup cooking liquid. Return the pasta to the pan with cooking liquid plus red onion, crème fraȋche (begin with half the container then add more as needed), thinly-sliced salmon, dill and black pepper. *Reserve the salt until you’ve tasted, then add as needed!
- Toss everything together over low heat for 3 minutes, then serve.
- Garnish with a bit of leftover dill.
Courses dinner
MAIN Chimichurri Chicken with Yellow Rice
Prep
Cook
Total
Yield 4-6 servings
I love this chicken dish because (like I always say -- and strive for) it comes together really easily and is packed full of flavor.
In our family we love yellow rice, which usually gets its color from saffron. Adding extra vegetables to it always makes me happy because kids typically love rice and its a great way to introduce healthier eating habits.
Finally, the chimichurri sauce on top gives this meal a big blast of both fresh flavor and color.
Ingredients
1-2 lbs bone-in split chicken breasts
2 tsp salt and pepper, divided
1 tsp garlic powder
1 tsp. cumin
2 tsp olive oil, divided
1 yellow onion, chopped
2 cups white rice
Pinch salt
Pinch saffron (or 1 tsp turmeric)
1 can fire roasted tomatoes
1 bunch cilantro, rinsed
2 lemons, zested and juiced
1 pinch red pepper flakes
2 garlic cloves, left whole
Instructions
- Preheat oven to 375 F.
- In an oiled baking dish, coat chicken evenly with half of salt, pepper, garlic powder and cumin. Drizzle with half of the oil and place in the oven to bake for 30-40 minutes, or until chicken is done (internal temp of 160 F). Once done, remove from the oven and let rest for 10 minutes before slicing.
- While chicken is cooking, make rice: saute yellow onion in the rest of the oil and add remaining salt, pepper, garlic powder and cumin. Cook for 5 minutes.
- Add saffron (or turmeric), tomatoes and water and cook covered until rice is done and water is absorbed. Fluff with a fork to release steam and add cilantro, lemon zest and juice, red pepper flakes and garlic. Mix well to combine all the flavors.
- Serve sliced chicken over rice.
Courses dinner
SIDE Apple Jicama Salad
Prep
Total
Yield 8-10 servings
The combination of light and crisp apples with equally as crisp jicama is just an amazing pairing.
You'll learn how to make a quick dressing here, too, which is slightly spicy and a little sweet: a perfect addition to this surprising salad.
Ingredients
4 apples, sliced into rounds (seeds & stem discarded)
1 jicama, sliced into rounds
½ bunch cilantro, rinsed and chopped
2 Tbsp honey
1 tsp soy sauce
½ red bell pepper, julienned
Tiny pinch red pepper flakes
Instructions
- In a large bowl, toss apples, jicama, cilantro, honey, soy sauce, bell pepper and red pepper flakes together gently. Serve immediately or place in the fridge to keep cold and allow flavors to marry a bit.
Courses side
SIDE Deviled Egg Salad over Romaine
Prep
Cook
Total
Yield 8-10 servings
This recipe is very allergen-friendly, containing no gluten, dairy, nuts, grains or beans. It's also really inexpensive to make, so if you can, choose to spend just a little more on higher quality eggs--which will make this egg salad rich, creamy and healthier.
Ingredients
12 eggs, hard boiled & chopped
½ cup Dijon mustard
½ cup mayo
¼ cup apple cider vinegar
1-2 tsp honey or agave, to taste
½ cup chopped dill or sweet pickles
½ shallot, minced
½ bunch dill, rinsed and chopped
1 tsp salt and pepper, to taste
3 heads romaine lettuce, rinsed and sliced into ribbons (chiffonade)
Instructions
- Add eggs (all if possible) to a large stock pot filled with cold water. Bring to a boil, and once water is at a boil, set a timer for 8 minutes. Once 8 minutes is up, drain off hot water and replace with cold water and ice to chill eggs and help their shells come off more easily. Peel the eggs (little hands can help!) and chop.
- Combine mustard, mayo and vinegar in a bowl with 1 tsp honey or agave to start. Add salt and pepper and mix thoroughly.
- Add to a large bowl with chopped eggs and add pickles (chopped), shallot, and dill.
- Mix gently with a spoon to combine and serve over a bed or romaine lettuce cut into ribbons.
Notes
*Once your egg salad is made, keep it in a large container for use throughout the week (and for lunches!).
Remember to keep the egg salad and romaine separate so that the lettuce doesn’t get soggy. Also, once chopped, store the romaine shreds in a large plastic bag or container with a wet paper towel and close tightly to keep salad fresh and crisp.
Courses side
SOUP Italian Wedding
Prep
Cook
Total
Yield 8-10 servings
This soup. It might be my favorite out of all of our soups here at Vie. There's just something really special about Italian Wedding Soup.
Maybe it's the mini meatballs?
Or the mini pasta?
Or even, perhaps, the addition of greens at the end to beef up the veg factor?
Whatever the case may be, I love this soup and it just seems perfect for this time of year because it's such a light alternative to the heavy meals most of us have been enjoying lately.
Feel free to play around with types of ground meat and pasta shape, you'll have a lot of fun making this!
Ingredients
½ lb USA 90% lean ground beef
2 tsp garlic powder, salt, pepper
1 pinch red pepper flakes
½ bunch parsley
½ red onion
6 cloves garlic
1 tsp olive oil
3 stalks celery
2 carrots
1 green bell pepper
1-2 quarts vegetable or chicken broth
2 cups mini-shaped pasta, like stars
1 bunch collards
½ pkg fresh basil
½ cup parmesan, grated
Instructions
- Combine beef with garlic powder, salt, pepper and red pepper flakes. Form into small meatballs (the size of marbles) and set in the fridge while you make the soup.
- Cook red onion and garlic with olive oil in a large stock pot for 5 minutes. Add celery, carrots, green bell pepper and cook 5 minutes more.
- Add broth, beginning with 1 quart and then adding more broth as needed. Bring to a boil, add meatballs and collards and reduce to a simmer, stirring often to prevent meatballs from sticking together. Note: don’t stir so vigorously that you break up your meatballs!
- Add more stock as needed and pasta. Cook for 10 minutes or more, until pasta is cooked.
- Serve soup with basil and parmesan to garnish.
Courses soup
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