meal planning · Uncategorized

Weekly meal plan – 4/16/17


We have a new range! It was installed Friday. The first thing I cooked? Hard-boiled eggs. Actually, I wanted to see how long it would take to boil water (our old stove took forever) and I figured I might as well boil some eggs while I was at it. Then, I decided to make Pickled Turmeric Eggs. I tried one after they were in the fridge overnight and they are gooooood. (It took exactly 4 minutes for a simmer, 6 minutes for a rolling boil. That’s so much faster than the old oven.)

Here’s what is on the menu this week:

Sunday was Easter and I meant to post this before that, but life, so this is what we had Sunday: Asparagus & Prosciutto Bundles, Roasted sweet potatoes, Crab cakes and Drop biscuits

Maybe it’s the warmer weather, or maybe it’s my body, but I’m feeling the need to eat lighter. So for this week’s meals (besides Easter), I’m aiming for mostly vegetarian, vegan if possible, meals. That means I think I’m going to try walnut taco “meat” or chickpea “beef.”

I got The Complete Cooking for Two Cookbook from the library, and I plan to make a couple of recipes from that this week. A lot of Cook’s Illustrated recipes aren’t available online, but I found a link to Moroccan-Style Quinoa and Kale with Raisins and Pine Nuts.

And that Sesame Soba and Ribbed Omelet Salad that I didn’t get to make a couple of weeks ago will make the menu this week.

I don’t like mushrooms, but I really want to try this recipe for Baked Mushroom Curry (it’s the mango chutney that sold me), so I’m going to attempt it with zucchini. It may be a disaster, but we’ll see. EDIT: I just read that eggplant is a good substitute for mushrooms, so I think I’ll try eggplant.

Thanks for reading!



Dinner · meal planning

Weekly meal plan – 4/2/17

Bowl of French onion soup

There will be a few nights away from home this week, so this list may be a bit ambitious, but I’m going to try!

Here is what is (probably) on the menu this week:

Orzo Salad with Roasted Cauliflower, Spinach and Feta. I love this salad so much. I found it last year in Chrissy Teigen’s cookbook, Cravings. It’s perfect as written, but sometimes I add chickpeas for a little extra protein.

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.

Sesame Soba and Ribbed Omelet Salad: Another popular flavor combination around here.

Thanks for reading!

Dinner · meal planning

Meal planning favorites (part 1)


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.



Dinner · meal planning

Weekly meal plan – 3/12/16



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!

Dinner · How to · meal planning

Weekly meal plan – 4/10/16


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.

Here is what is on the menu* this week:

Sunday: Lemon orzo risotto

Monday: Vegetarian tortilla stew with crispy tortilla strips

The rest of the week: sweet potato and black bean enchiladas, Thai chicken lettuce cups, miso salmon with roasted carrots

*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 …

Dinner · meal planning

Weekly meal plan – 2/21/16


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.