Lately, I’ve been checking out a lot of cookbooks from the library and making meals from those books. Or at least thinking about making meals from those books when I’m not relying on staples. So while I have been cooking as much as usual, I’ve been making quick, easy meals that aren’t really blog-worthy: grilled brats, pasta … things like that.
However, I have to share this blog-worthy recipe. It’s from Dinner: Changing the Game by Melissa Clark. I think I’ve bookmarked 20 recipes from this book. I’m a big fan of Melissa Clark. Another of my favorite recipes, Roasted Broccoli with Shrimp, is hers. Her recipes are simple – when I say simple, I mean if you’re a person who is adept at cooking and familiar with more nontraditional flavors and ingredients – and always full of flavor. Take that Roasted Broccoli with Shrimp – there aren’t many ingredients, but it works. The first time I made it, I thought, “How good could this be?” Then I basically devoured the entire pan. That’s how good it is.
So, I decided the first recipe to try from her new book was the Sheet Pan Harissa Chicken with Leeks, Potatoes and Yogurt. The picture in the book – the one on the cover – sold me. I would all caps this next sentence, but I’ll restrain myself: It is so good! We both loved this. When Jim likes something, he’ll usually say, “This is good. Thanks.” He remarked three times, during the course of the meal, how good it is. So I call that a win.
Creamy corn basil and pasta. I really should wait until summer to make this when fresh corn is plentiful, but it looks so good that I can’t wait 3 more months.
Chicken Gyro Salad. These ingredients are favorites in this house. I make some version of this a couple of times a month (see those Chicken Shawarma wraps I constantly link to). I will definitely scale this down to 2-4 servings.
Next week will be a busy/off week as far as meals are concerned, so I thought now would be a good time to look at some past posts and point out some of my favorite recipes.
This Sheet pan chicken tikka masala was delicious. I halved the recipe, but kept the amount of spices the same. I also used the same spice mixture on the vegetables. It was so good! Definitely going in rotation.
Planning meals for the week saves me time and money. It also frees space in my brain. So win-win. For Sunday, I generally plan a specific meal. Maybe it’s old-fashioned, but I like a sit-own, homemade meal for Sunday. That was always a big meal in my house growing up. For the rest of the week, I plan what I’ll make, but don’t assign a particular day. I leave a day or two open for leftovers or dining out.
It really has been so helpful doing this. Having an outline of the week really helps with shopping and not buying food we don’t need and wasting food we don’t eat.
I’m inconsistent with some things – like blogging and exercising. Let’s leave it at that. But I’ve actually kept up the meal planning, which has been great. It really is a time saver and we waste much less food now.
I’m going to try to add meal prepping into my week now that I have a more consistent work schedule. I think having some things prepped will also save me time during the week and I won’t feel the need to go out too often for lunch.
*All of these links aren’t the exact recipes I will use, but they’re pretty close to what I’ll make. Maybe someday I’ll get back to photographing my food and typing out my exact recipes. Again, inconsistent …
Planning meals for the week saves me a lot of time and money. It also frees space in my brain. So win-win-win. For Sunday and Monday, I generally plan specific meals. For the rest of the week, I plan what I’ll make, but don’t assign a particular day. And two days a week (Thursday and Saturday) are completely up to Jim!
I’ve been doing this since the week of Jan. 3 and it really has been so helpful. There are nights when we go out or something comes up and it’s not a big deal. But having an outline of the week really helps with shopping and not buying food we don’t need and wasting food we don’t eat. I’m definitely going to keep it up.