Recipe 1 Chickpea and Spinach Stuffed Peppers

Side Dish 1: Lemon Garlic Roasted Potatoes

• 1 lb small potatoes, halved
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• Salt and pepper to taste

Side Dish 2: Steamed Broccoli with Lemon

• 2 cups broccoli florets
• Juice of 1 lemon
• Salt and pepper to taste

Equipment Needed

• Baking sheet, saucepan for boiling, mixing bowl, knife, cutting board, measuring cups/spoons.

Instructions & Timing

1. Prepare the Lemon Garlic Roasted Potatoes: (Total: 30 minutes)

   • (0:00) Preheat the oven to 400°F (200°C). Toss halved potatoes with olive oil, lemon juice, garlic, salt, and pepper on a baking sheet.
   • (0:05) Roast for 25-30 minutes or until golden brown.

2. Prepare the Cod and Asparagus: (Total: 10 minutes)

   • (0:05) On a separate baking sheet, arrange cod fillets and asparagus. Mix lemon juice, lemon zest, olive oil, garlic, thyme, salt, and pepper in a bowl and drizzle over fish and vegetables.

3. Bake the Dish: (Total: 15 minutes)

   • (0:25) Bake the cod and asparagus for 12-15 minutes until the fish is flaky and the asparagus is tender.

4. Make the Steamed Broccoli: (Total: 5 minutes)

   • (0:40) Steam broccoli florets for about 4-5 minutes until bright green and tender. Drizzle with lemon juice before serving.

Recipe 3: Thai Coconut Curry with Vegetables and Tofu

Ingredients (Coconut Curry)

• 1 block (14 oz) firm tofu, drained and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons red curry paste
• 2 cups mixed vegetables (bell peppers, spinach, carrots, etc.)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh basil for garnish

Side Dish 1: Coconut Jasmine Rice

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/4 teaspoon salt

Side Dish 2: Thai Cucumber Salad

• 1 cucumber, thinly sliced
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• Crushed peanuts for garnish (optional)

Equipment Needed

• Large saucepan, mixing bowl, knife, cutting board, measuring cups/spoons.

Instructions & Timing

1. Make the Coconut Jasmine Rice: (Total: 20 minutes)

   • (0:00) Combine jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat, simmering for 15 minutes until cooked.

2. Press the Tofu & Cook the Curry: (Total: 20 minutes)

   • (0:05) Press tofu to remove excess water, then cube.
   • (0:10) In a large saucepan, heat oil and sauté red curry paste. Add mixed vegetables, cook for 5 minutes, then add coconut milk and vegetable broth.
   • (0:15) Add tofu, soy sauce, and lime juice. Simmer for 10 minutes until vegetables are tender.

3. Prepare Thai Cucumber Salad: (Total: 5 minutes)

   • (0:20) In a bowl, mix cucumber slices, sugar, rice vinegar, and soy sauce. Top with crushed peanuts if desired.

Recipe 4: Vegetable and Black Bean Enchiladas with Avocado Salsa

Ingredients (Enchiladas)

• 8 corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups enchilada sauce
• 1 avocado, diced
• 1 tomato, diced
• 1/4 cup onion, diced
• Juice of 1 lime
• Salt and pepper to taste

Side Dish 1: Mexican Street Corn

• 2 ears of corn, grilled or boiled
• 1 tablespoon mayonnaise
• 1/4 cup cotija cheese, crumbled
• Chili powder for sprinkling
• Lime wedges for serving

Side Dish 2: Frijoles Negros (Black Beans)

• 1 can (15 oz) black beans, drained and rinsed
• 1/4 onion, diced
• 1 clove garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste

Equipment Needed

• Baking dish, mixing bowls, large skillet, knife, cutting board, measuring cups/spoons.

Instructions & Timing

1. Preheat the Oven: (Total: 5 minutes)

   • (0:00) Preheat the oven to 350°F (175°C).

2. Prepare Frijoles Negros: (Total: 10 minutes)

   • (0:05) In a skillet, sauté diced onion and garlic for 2-3 minutes. Add black beans, cumin, salt, and pepper. Cook until heated through.

3. Assemble and Bake Enchiladas: (Total: 20 minutes)

   • (0:15) In a skillet, sauté bell pepper and spinach. Fill tortillas with the veggie mixture and black beans, roll, and place in a baking dish.
   • (0:20) Pour enchilada sauce over the top and bake for 15-20 minutes until warmed through.

4. Make Mexican Street Corn: (Total: 10 minutes)

   • (0:20) Grill or boil corn. Once cooked, spread with mayonnaise, sprinkle with cotija cheese and chili powder. Serve with lime wedges.

5. Prepare Avocado Salsa: (Total: 5 minutes)

   • (0:30) In a bowl, combine diced avocado, tomato, onion, lime juice, salt, and pepper.

Summary of Equipment Needed

• Baking dish, mixing bowls, baking sheet, large skillet, medium saucepans, knives, cutting boards, measuring cups/spoons for each recipe.

Combined Timing Overview

1. Chickpea Stuffed Peppers: 50-60 minutes
2. Lemon Herb Baked Cod with Asparagus: 25-30 minutes
3. Thai Coconut Curry: 25-30 minutes
4. Veggie Black Bean Enchiladas: 45-55 minutes

With your meal planning set up this way, you can coordinate prep times and baking times to ensure all dishes are ready to serve together. If you’d like to make any further adjustments or need additional recipes, just let me know!