Prep chicken tikka masala for slow cooker.Triple the yogurt mixture for the avocado toast according to recipe instructions and place in a sealed container. Mix together the stir-fry sauce according to recipe instructions and place in a sealed container. Make stir-fry sauce and yogurt mixture.Store in two sealable jars in the refrigerator. Double the recipe for Blueberry Walnut Overnight Oats and prepare according to instructions. Divide the kale, cooled sweet potatoes and chickpeas, and feta between the four containers with quinoa. If you didn’t buy pre-chopped kale, remove the stems and thinly slice 1 bunch lacinato kale. Divide the quinoa mixture between four containers. Meanwhile, make the quinoa and chopped pesto according to recipe instructions for the quinoa bowls. Cool the squash completely, then shred and place in an airtight container in the refrigerator. Continue cooking the squash for another 15 to 20 minutes until tender and the prongs of a fork can easily pierce through the skin. Once the sweet potatoes have finished cooking, remove from the oven and lower the oven temperature to 400✯.
Roast the sweet potatoes on the top oven rack and spaghetti squash on the bottom. Prepare the sweet potatoes and chickpeas for the quinoa bowls on a separate rimmed baking sheet, according to recipe instructions. Place on a rimmed baking sheet and drizzle the inside with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Cut the spaghetti squash in half lengthwise and remove the seeds. Arrange the oven racks to divide the oven into thirds and heat to 450☏. Dairy: 6 tablespoons plain Greek yogurt, 1 cup milk or plant-based milk, 2 ounces feta cheese, 1/2 cup whole-milk plain yogurt, 3/4 cup heavy cream, 1 package naan bread (2 pieces), 1 container grated Parmesan cheese, 1 teaspoon dried thyme, 1/3 cup shredded mozzarella cheese.Dry Goods: 1 loaf hearty sandwich bread, 1 tablespoon honey, 3/4 teaspoon vanilla extract, 1 cup old-fashioned oats, flaky sea salt, 1/4 cup chopped walnuts, 2 tablespoons chia seeds, olive oil, 1 cup quinoa, 1 (15-ounce) can chickpeas, 1/2 cup pitted Castelvetrano olives, 1/4 cup roasted, unsalted almonds, 3 tablespoons tamari or soy sauce, 1 tablespoon sambal oelek or Asian chili-garlic sauce, 2 teaspoons toasted sesame oil, canola oil, white or brown rice to serve, 2 teaspoons ground coriander, 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 2 tablespoons tomato paste, 1 (15-ounce) can diced tomatoes, 2 to 3 corn tortillas, 1 (15-ounce) can crushed tomatoes.Meat & Seafood: 1 pound ground pork, 2 pounds boneless, skinless chicken thighs.Produce: 2 avocados, 1/2 cup blueberries, 1 pound sweet potatoes, 1 bunch lacinato kale (try and buy pre-chopped to save time if you can!), 1/4 cup tightly packed fresh basil leaves, 6 cloves garlic, 1 lemon, 1 piece fresh ginger, 1 pound zucchini (about 3 medium), 1 bunch scallions, 1 large yellow onion, 1 bunch cilantro, 1 cup shredded red cabbage, 1 lime, 2 1/2 pounds spaghetti squash, 1 medium red onion.
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