weeklyPublished
The quick week
Five dinners with about 20–25 minutes of hands-on cooking. Prep: Wash spinach and broccoli; grate cheese; group pantry ingredients by dinner. Prepare noodles and pasta on their cooking day.
Serves 4
M
MenuDrop Kitchen
MenuDrop editorialOriginal starter menus from MenuDrop.
3 published menus
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weeklyPublished
The vegetarian week
Five complete dinners built around beans, lentils, and vegetables. Prep: Wash vegetables, check lentils and rice, and group the tins by meal. The sweet potatoes need the longest oven time; start them first on their day.
Serves 4
weeklyPublished
The use-it-up week
A plan that reuses spinach, beans, rice, tomatoes, and tortillas across the week. Prep: Count the full week’s bean tins before shopping. Keep spinach for the early meals, or use frozen spinach later. Cook rice fresh for each recipe; leftovers are optional, not required.
Serves 4