File this one under, “better late than never.” If you’re anything like me, a weekly meal plan keeps you sane. It’s one less thing to plan every day, and we all need to ease our load. I typically plan my meals on Sundays, but this past Sunday I was skiing with my husband and enjoying the outdoors. For President’s Weekend, we snuck away to one of our favorite mountain spots, and thanks to weather we had an unplanned trip extension. Back to the grind tonight, and feeling much more mellow but also a little delirious. We may have done a little too much celebrating while we were gone, so I’m in need of healthy meals this week. More than that, I’m in need of easy meals. Thursday I leave for the IACP conference in New York and my sous chef, aka husband, will be in charge of feeding our troops. As he says, “don’t worry, I know how to get takeout.”
I can not tell a lie, we are ordering fajitas tonight. It’s been a long 24 hours spent on bumpy flights and in airport hotels. And by the time you receive this in your inbox, you probably will have already cooked dinner, cleaned the kitchen and put on your jammies. If, on the other hand, you want a dinner idea for later this week, try easy chipotle chicken tacos from Bon Appetit. Effortless. Or turkey tacos with homemade taco seasoning and kale guacamole.
Shredded slow cooker chicken in tomato sauce is an idea I can get behind. Watch my stories tomorrow to see how it comes together. My youngest has requested pasta casserole. I’ll mix the shredded chicken in tomato sauce with al dente gluten-free pasta and pour it into a casserole dish. Top the casserole with shredded mozzarella and bake at 350 until the cheese melts and is slightly golden. One note: I like to grate my own mozzarella because pre-grated cheeses are tossed with chalky powders that keep the cheese from sticking together (but also make it taste chalky). For pasta, I like to use the organic brown rice and quinoa fusilli from Trader Joe’s. Serve with a green vegetable or salad.
I’m leaving town and need another super easy slow cooker dinner. I’m thinking whole chicken in the slow cooker, because leftovers can be used for quesadillas later in the weekend. I’ll throw in lemon, garlic, rosemary and halved red potatoes. My family can toss a big salad with super simple salad dressing (it’s always stocked in the fridge). They will probably make a batch of medium grain rice and top it with the chicken and coconut aminos, I just have a hunch. We make our rice in a rice cooker, but if you have an Instant Pot you can try this method as well.
Throw something on the grill and put your feet up. I love these tamari-honey drum sticks (you can use chicken breasts or thin cut pork chops if you prefer). Or since it looks like it might be a rainy Friday night, put on a big pot of cozy weeknight chili.