Meal Planning for the Semi-Organized, Semi-Tired Cook
I love to cook, try new recipes, and make lists so meal planning - not prep - is my jam. Give me a Saturday morning with a big cup of coffee, a stack of cook books or magazines, an internet connection, and a notebook… I’m in heaven. Since moving in with my future husband I have really leaned in on new things because leftovers are rare or disappear quickly around here.
So why am I doing this? Mostly so I can stop yelling “hey, what was that thing we liked a few weeks ago? It was maybe spicy??” at Trevor. But also, because I love researching this kind of thing, maybe you don’t. Or maybe you want someone else to test it before you try it out. Either way here we are.
I’ll share what I made, any changes, and lessons learned. I’ll try to get better at taking pictures. It’s also worth noting this, obviously, isn’t everything we ate.
Monday
Breakfast (repeated all week)
Molly Baz’ CrunchWrap Xtreme via IG Live
I’m passionate about this one, I love it for breakfast so much that I’ve almost been late to meetings because I was making it. Here are my helpful hints/consistent changes:
Always, ALWAYS use a Yoli Tortilla. You want flour, they are the perfect size/consistency to crisp up in the pan. If you can’t get a Yoli, don’t bother with a low carb, faux-tortilla wrap. Go all in. I also like to microwave the tortilla for 10 seconds to help with flexibility for folding.
I never have aioli. So I mix a teaspoon of Kewpie mayo with a clove of grated garlic, salt and pepper.
Grillo’s pickles are fantastic in this. But any flavorful dill is the move.
Valentina is my hot sauce of choice but you do you.
Dinner
Soy Ginger Pork Tenderloin and Roasted Broccoli
Tuesday
Met with my trainer after work and couldn’t lift my arms after. We ordered Chipotle and it was delicious.
Wednesday
We love a Sheet Pan Dinner and anything from Inquiring Chef. This one was a big hit and we’ll absolutely make it again.
Thursday
Turkey Chili (Eric Greenspan in collaboration with WW)
Another big hit. Tons of leftovers and a good pantry clean out meal.
Friday
Dinner out! We finally finished a months long basement renovation, booked wedding catering, and needed to check out a rehearsal dinner space so dinner at Lidia's was perfect. Their pasta trio never disappoints.
Saturday
Brunch
Bacon Kale Quiche
A fridge clean out meal. We had a leftover pie crust from Thanksgiving so I winged a quiche. As one does. Blind bake the pie shell (weighted) for 10 minutes at 375*, let it partially cool. Crisp a half pound of chopped bacon, drain on a plate. Drain most of the rendered fat but leave enough to sauté half a diced small yellow onion and a cup of finely shredded kale. Pepper and lightly salt the veggies. Add the onion, kale, and reserved bacon to the pie shell, add shredded cheese of your choice (measure with your heart), cover with six beaten eggs. Pop back in the oven, bake for 15 minutes and check the eggs.
Sunday
French Onion Skillet Gnocchi with KC Strip Steaks
We halved this recipe, it was still a substantial side and provided leftovers for three lunch sides. We also switched out vegetable stock for white wine and doubled it the amount of stock.
