Meal Plans for a Stay at Home Order, Volume 2
Hi there.
How did it go this week? Do you find that you have more time and so you are cooking more? Or that you have less energy and bandwidth and you are cooking less? For me, it depends on the day.
I should mention that I am posting these plans on a one-week delay. So what I am posting today is the meal plan I used last week. We use a lot of new recipes, so this allows me to amend the list if a new recipe is no good or good but not worth the effort. Also, we have a freezer full of beef from my in-laws, so you will see steak or other cuts appear more on my list than you might otherwise. In cases where we have simple steak, like this week, you can sub in any meat or fish that you can easily sautee in a pan—the idea is that the protein is simple to make and the veggies step up and shine. There’s a little more dairy this week too, and two recipes where it is hard to skip. No gluten though, unless you choose to add it.
Saturday: Indian black-pepper chicken with yogurt plus rice and roast carrots with smoked paprika. This chicken is a new recipe and it was delicious, even though I accidentally bought bone-in instead of boneless thighs. Dave said it was easy—and would have been fast with the right thighs! This carrot recipe is a total go-to for us. You do not need baby carrots, just cut regular carrots in half lengthwise. If they are really big cut them in long slices.
Sunday: Bacon lentil skillet with rice or naan. We have been making this for a decade and it is in regular rotation. The trick is using french green lentils, which you often need to order online or get at a co-op or whole foods. Regular brown lentils turn to mush. Also plan for a longer cooking time, and definitely consider doubling the recipe, as it makes a good breakfast or lunch!
Monday: Whole 30 perfect burgers plus salad and steamed green beans. We love these burgers! I think the key is the salt and mustard powder. They roast in the oven which I find easier than getting an even cook on the stovetop. I still eat mine with a lettuce bun, even though we are off the whole 30. The sweet potato “bun” is good too!
Tuesday: Black bean fiesta tacos. Can’t find the recipe online but it is super simple. Dice and sautee zucchini then stir in drained canned black beans to warm. Add some taco seasoning if you like. Defrost some frozen corn and char it under the broiler (or buy trader joe’s charred corn, or skip the charring and just warm it up with the other veggies). Combine in a warm corn tortilla with feta and salsa. Recipe calls for fresh salsa but really anything works!
Wednesday: Steak (or pork chops or chicken breasts), roasted cauliflower with sage, baked sweet potatoes. Dave doesn’t like to pay for herbs, so if we have this off season with no garden, I just skip the sage—the lemon is more crucial anyway. When I do use sage, I add it to the pan halfway through cooking so it gets crisped up.
Thursday: Pasta with broccoli, ham, and parmesan. I have tried lots of different ham and veggie pasta recipes whenever I have leftover ham, and this is the one my kids like best. The version of the recipe I have calls for slicing the broccoli thinly crosswise so small irregular pieces form—it works really well.
Friday: Sweet potato curry with spinach and chickpeas This is a complete meal but you can serve over rice or couscous or add naan or pita to scoop it up. I would say my kids tolerate this recipe, but frankly considering the ingredients I would call that a win!
I hope you find some new things to try!
Let me know if I keep using ingredients that your local store is consistently out of and I will modify.
Enjoy!