Focus: Cozy winter meals featuring fresh seasonal produce - cod, mushrooms, pork, Brussels sprouts, and parsnips.

This plan features lots of fresh ingredients and new recipes! Only Friday uses freezer shawarma; the rest showcase seasonal January produce from Copenhagen markets. The plan skips Saturday when you’re going out.

Meal Plan Summary

• Uses from freezer: Shawarma meat
• Uses from fridge: Carrots, potatoes, butter, eggs, Greek yogurt, Dijon mustard
• Fresh to buy: Fresh cod, pork chops, Brussels sprouts, parsnips, mushrooms, kale, apples, fresh herbs

Ingredients used across multiple meals: Kale (2 meals), fresh parsley (2 meals), garlic (all meals), lemons (2 meals)

Meals

Friday, January 16 (Day 1)

• Dinner: Shawarma Rice Bowl
  • Uses frozen shawarma meat with rice, fresh salad, and yogurt sauce
  • Complete balanced meal with protein, carbs, and fresh vegetables
  • Prep for Sunday: Move pollock from freezer to fridge to thaw

Saturday, January 17

• Going out! 🎉

Sunday, January 18 (Day 2)

• Dinner: Pan-Seared Cod with Roasted Brussels Sprouts
  • Fresh cod with crispy-skinned Brussels sprouts and lemon butter
  • Serve with baby potatoes or crusty bread
  • Prep for tomorrow: None needed

Monday, January 19 (Day 3)

• Dinner: Creamy Mushroom and Kale Pasta
  • Rich vegetarian pasta with mixed mushrooms and winter kale
  • Ready in under 30 minutes
  • Serve with crusty bread
  • Prep for tomorrow: None needed

Tuesday, January 20 (Day 4)

• Dinner: Honey-Glazed Pork Chops with Roasted Parsnips
  • Sweet-savory pork with caramelized parsnips and apples
  • Serve with sautéed kale or a green salad

Ingredients

Complete list of everything needed for all 4 meals.

Proteins

• Shawarma meat (freezer) - 300g
• Fresh cod fillets - 2 fillets (~150g each), skin on
• Pork chops - 2 chops (~200g each)
• Eggs (fridge) - 2

Produce

• Brussels sprouts - 400g
• Parsnips - 400g
• Apples - 2 medium (firm variety like Elstar)
• Mixed mushrooms - 300g (chestnut, oyster, or shiitake)
• Fresh kale - 350g total (150g for pasta, 200g for pork)
• Cherry tomatoes - 200g
• Cucumber - 1 medium
• Red onion - 1 medium
• Shallot or small onion - 1
• Baby potatoes or crusty bread - for cod
• Fresh parsley - 1 large bunch
• Fresh thyme - 1 small bunch (or use dried)
• Lemons - 2
• Garlic (pantry) - 1 head (9 cloves total)
• Onions (pantry) - 1 medium
• Carrots (fridge) - 2 medium (for shawarma bowl)
• Potatoes (fridge) - 200g (for shawarma bowl)

Frozen (from freezer)

• Shawarma meat - 300g

Dairy

• Greek yogurt (fridge) - 200ml
• Butter (fridge) - 90g total
• Crème fraîche or heavy cream - 200ml
• Parmesan cheese - 50g, plus extra for serving

Pantry Staples

• Jasmine rice - 200g (for shawarma bowl)
• Pasta - 250g (penne, rigatoni, or orecchiette)
• Olive oil
• Honey - 3 tbsp
• Dijon mustard (fridge)
• Apple cider vinegar or white wine vinegar
• Capers - 1 tbsp (optional)
• Spices: cumin, paprika, chili flakes, dried thyme (if not using fresh)
• Salt and pepper

Optional Additions

• Pickled jalapeños (fridge)
• Fresh cilantro
• Crusty bread (multiple meals)