Meal planning favorites (part 1)

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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.

We love Grilled Chicken Shawarma Wraps around here. They’re actually quite easy and quick to make and they’re always good.

Thai chicken lettuce cups are also a staple. They’re surprisingly filling. I always think, “We’re going to need a side dish with these,” and we never do.

And when all else fails, there’s always a bag of Trader Joe’s turkey meatballs in the freezer. They often save the day.

 

 

Weekly meal plan – 3/19/16

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I know that at least two days this week, we won’t be home for dinner, so the planned menu is a little light this week.

Here is what is on the menu this week:

Sunday: Sheet pan chicken tikka masala I will halve this recipe (I’ll use 1 lb of chicken), but keep the amount of spices the same. I’m also going to use sweet potatoes instead of Yukon Gold.

The rest of the week will include: Pasta with roasted cauliflower. Since I’m halving the above sheet pan chicken tikka masala, I’ll have leftover cauliflower to use in another recipe.

Fish tacos. I don’t have a recipe for these. I just kind of make it up as I go. But these look close to what I like. (I’ll likely use wild-caught Alaskan cod. Something wild-caught always)

Turkey burgers. This is our go-to recipe. I could make these things in my sleep.

Thanks for reading!

 

Weekly meal plan – 3/12/16

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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.

Here is what is on the menu this week:

Sunday: Harvest Stew with Smoked Sausage and small batch focaccia.

Cheesy Broccoli Orzo. This is a side-dish, but we may just have it as the main dish.

Shrimp and grits. There are 400,000 recipes online. I do something similar to Joy the Baker’s.

Swiss chard and potato enchiladas. Sometimes I used Swiss chard, sometimes I use (Lacinato/black/dinosaur) kale. And I buy jarred salsa verde and use that instead of making my own.

Grilled Chicken Shawarma Wraps have become something of a staple. We love them.

Thanks for reading!

Weekly meal plan – 2/21/16

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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.

Here is what is on the menu this week:

Sunday: Turkey tenderloin, butternut squash*/potato gratin, cornbread dressing

Monday: Butternut squash macaroni and cheese with a side salad

The rest of the week: Greek French bread pizzas, black bean veggie burgers with leftover butternut squash gratin,  crab cakes with roasted potatoes and … something green. Maybe broccoli, which is in season.

*I bought four pounds of butternut squash last week (like a crazy person), so I’m trying to come up with creative ways to use it so that we’re not completely over it and, again, not wasting food.