This will be interesting, because many (most?) times my menu plan and what I end up cooking are vastly different. Either I realize not everyone will be home for dinner, or we have so much leftover food it doesn’t make sense to make a new meal, or I get a headache and don’t feel like cooking, or whatever other life stuff pops up. But having a menu plan is good! It helps to make sure I’m buying only the food I need, and keeps me focused on cooking healthy meals vs. falling into the takeout trap.
Here’s what the menu plan looks like for this week. I hope to circle back at the end of the week and report back on what actually happened! Either way, I hope this gives you some inspiration.
MONDAY – Burst cherry tomato pasta with a simple arugula salad (literally lemon juice or rice vinegar and a drizzle of olive oil, sprinkled with s+p) and sourdough bread toasted and dipped in olive oil. If I’m really feeling myself, I’ll roast a head of garlic until it’s soft and spreadable and serve that with the sourdough.
TUESDAY – Roast whole chicken (I buy it cut into pieces), herb new potatoes (I buy the container that you just microwave) and roasted cauliflower with pine nuts and capers. This recipe is from a cookbook and I can’t find it online, but if you google it, similar recipes will pop up. Easy enough to leave out the capers and pine nuts and just roast some cauliflower with the herbs and spices you like.
WEDNESDAY – Lentil crockpot curry served over brown rice. We have, by all accounts, a massive snowstorm coming from Tuesday through Thursday of this week. I imagine school might be cancelled, but even if not, we have appointments on Wednesday so I want to be able to put this in the crock pot and forget about it all day. If we are home we can enjoy the aroma, and if not, we will come home to a delicious and warming meal.
THURSDAY – We order meals every week from a local organization called Eat For Equity. We get two main dishes, two sides, two salads/soup/bread, and one dessert. It’s an amazing organization and the food is so yummy. I always say, it’s the food I would make if I had just a little more energy to make my dinners really special. They deliver every Thursday to our house. We usually eat E4E for dinner Thursday, and then throughout the weekend either as another dinner or as our lunches. We are so lucky to have this option! As a backup (because we are expecting 1-2 feet of snow overnight Wednesday and into Thursday), I am also planning to make a Greek white bean soup from a Mediterranean cookbook I have. Here’s a comparable recipe.
FRIDAY – We usually eat out or order in on Fridays. Sometimes we have an Eat for Equity meal, which I suspect will be the case this week because we have dinner out both Saturday and Sunday.
SATURDAY – We are going out with friends Saturday for dinner! For lunch, we will probably eat some of our E4E meals and if I feel motivated, I will make a salad of some sort.
SUNDAY – We will be going to a pasta dinner out. I’m excited because we get to pick our type of pasta plus all the add-ins. I’m not just saying this, but I love a pasta with tons of veggies in it, so I expect this will be really yummy.
If you’re wondering what I do for lunch during the week, mostly I eat leftovers, avocado toast, or Dr. Praeger’s California Veggie burger with raw sauerkraut. Once a week, I generally treat myself to a salad from Crisp & Green.
Please comment below with what you are cooking this week, if you’d like. I always like trying new recipes.
2 thoughts on “What I Plan To Cook This Week”
Prepping a couple of soups this week from leftover chicken and beef. Making an Italian beef stew and a white bean chicken chili. I had made both beef and chicken broth so using some of it in these soups. Soups are great for dinner, leftovers, or frozen for later use.
I will have to check out E4E.