I may not be organized in every facet of my life, but when it comes to weekly meal planning, I have my shiz together, y’all. I’ve been the primary meal planner since Nick and I got married; I’d compile a list of potential recipes, run them by Nick for final selection, then we’d head out to the store to prepare for the week. The reason for this was two-fold: 1. My addiction to cookbooks and food magazines made it nearly impossible for anyone unfamiliar with my impressive *coughscatterbrainedcough* organizational system to find any recipe, and 2. I enjoyed it. I naturally wake up early, so I could head to our living room and skim through my recipes for a while as Nick slept, giving me something to do.
- Monday – Honey & Lime Roasted Chicken with yellow rice and salad – leftover chicken will be re-purposed as a salad topper for lunches. This is in the oven now and smells delicious. I halved the recipe, swapped out the half chickens for chicken legs, the lime for lemons (as the fruit guy didn’t have them today), the jalapeños for the “seasoning” peppers you find in the store, and had to swap out the fresh thyme for dried because our thyme plants refuse to grow back.
- Tuesday – Tilapia Soft Tacos & corn on the cob with cumin compound butter – the tacos are from one of the few cookbooks I brought with me, Weeknights with Giada, and we love them. We modify them slightly depending on what we have on hand, but they’re a fave of ours. We’ll be leaving the mago out of the slaw because Nick keeps getting mango mouth (a weird rash around his mouth caused by an allergic reaction), and I typically don’t make the wasabi sour cream because I’m a little lazy. I could eat the cumin compound butter I make with a spoon. The salted butter here is amazing to begin with, and once you add some cumin and a little cayenne, I could basically eat it sans corn.
- Wednesday – A variation of Penne with Roasted Asparagus and Balsamic Butter – and by variation, I mean, with no asparagus and sautéed chicken thighs and mushrooms added in. We normally do the additions without removing the asparagus, but asparagus is so expensive here that I don’t always use it. Guilty pleasure admission: At home we use boneless, skinless thighs. I can’t find those here, so I de-bone the thighs and am left with delicious, delicious skin, which I season and fry in the pan with the thighs and mushrooms, topping the pasta with it. So. Freaking. Good.
- Thursday – Something with hamburger meat. Probably hamburgers, since I haven’t made them since we’ve been here. If we do hamburgers, I’ll serve them with the onion rings hanging out in our freezer. I’m not that worried about this meal because we always have something on hand that we can make with ground beef.
- Friday – Pizza or calzones. I have pizza sauce and dough in the freezer, and have somehow managed to stockpile enough mozzarella to keep us alive well through an apocalyptic event, so this will help whittle down our stock. Plus, it’s kind of turning into a weekend kick-off tradition. I just need to get some sort of meat to top with.
Are you a meal planner? I love to get ideas from what others are eating; what are you making this week?