Weekly Meal Plan // April 4-11

We’re starting to understand the meaning of the phrase, “this is a marathon not a sprint.” Currently feeling like I’ve been running full bore and need to check my pace. Last Friday, we had a full deep clean at our house, with tons of laundry, vacuuming and disinfecting, I appreciate my housekeeper more than ever. Anyone else? Going into this “home stay” I made a list of projects I wanted to tackle: Marie Kondo my closet, organize the craft supplies, organize my kitchen drawers. And guess what? None of those have happened. But guess what has happened? Family dinners, and lots of them. We’re operating the same way as usual, a weekly meal plan and easy family dinners. The days seem to go by so fast, even though time feels on pause. One day at time!

SATURDAY

Saturday is our take out night, and I look forward to planning it all week. We’ve been doing a lot of Mexican takeout on the weekends, but I’ve collected a bunch of suggestions from friends about local favorites. What have been your go-to family takeout meals? Even though we’re getting takeout, we’re making margaritas at home.

SUNDAY

Taco night! I’m teaching a FREE Zoom class about how to elevate your taco night dinners. Register and join me for the class! We’re making homemade taco seasoning, ground meat tacos and quick pickled red onions. We happen to have some fresh avocados so kale guacamole is definitely in the works, too. If you don’t have kale, substitute chard, cilantro or spinach, or just leave it out!

MONDAY

Roast chicken on a bed of leeks, carrots and potatoes. You can spatchcock the chicken or just roast it whole. If you’re making Ina’s recipe linked above, know that a smaller chicken will roast faster. So instead of paying attention to time, pay attention to the internal temperature of the chicken. Remove it from the oven when the thickest part of the breast reaches 165 degrees. If you roast the chicken over peeled and quartered potatoes, they cook in the schmaltzy chicken fat and turn into a silky and delicious side dish. I’ll be making my chicken on Instagram stories, so tune in for my tips and tricks!

TUESDAY

Five Mary’s Farms short ribs in the Instant Pot with smashed cauliflower on the side. Delish!

WEDNESDAY

Martha Stewart’s turkey burgers are so good — they’re best with ground thigh meat, but if you can only find lean ground turkey that works too. If you have leftover pickled red onions, they’re delicious here. Sriracha mayo is also a good call.

THURSDAY

Truth be told, Thursdays are my hardest night to make dinner. I’m done by this point in the week, and I want something super easy. Sheet pan sausage and peppers is my go to! The sweet people at Teton Waters Ranch sent a package of their grass-fed beef sausages. If you don’t have broccoli and peppers, roast the sausages with quartered shallots or sliced onions, sliced fennel, frozen broccoli, carrots or any veggies you have on hand.

FRIDAY

It looks like cool weather in Houston, so Ina’s comforting Tomato Soup with Orzo is what’s on deck. If you don’t have half-and-half, regular milk or canned coconut milk will work (although it will lend a coconut flavor). Grilled cheese on the side!

SATURDAY

If you need an easy dinner full of vegetables and flavor, make this easy veggie stir fry. Serve with rice, quinoa or riced cauliflower.

EASTER MENU

Here’s an old Easter menu for you to peruse. The plan this year is a slow-cooked ham, quiche and deviled eggs. I’d love to attempt hot cross buns and a delicious carrot cake for dessert, but I’m not sure how much I want to take on. I’ll give you all my tips in a menu later this week. One year, we made Greek lamb for easter and it was melt-in-your-mouth good. It might be making a revival this year…