Weekly Meal Plan // October 8-13

Hi guys. We’re at our farm near Round Top for the weekend and I’m feeding a gaggle of teenage boys. I need to make this fast (as always).

SUNDAY

Make a batch of Marcella Hazan’s tomato sauce and toss it with rigatoni or ziti. Here’s how I made a batch yesterday, you can see photos saved to Instagram Highlights on my profile page. Marcella’s recipe is a 28-ounce can of whole peeled tomatoes and their juices, 5 tablespoons butter, a peeled onion and salt. Here’s my tiny tweaks:

• 2 28-ounce cans of peeled tomatoes and their juices (I use organic Cento San Marzano whole peeled tomatoes
• 8 tablespoons butter (I use Kerrygold unsalted)
• 1 yellow onion (I use a peeled and quartered sweet onion — if you follow Marcella’s recipe, you will use two onions here. One is enough, and you can puree it with the sauce, adding a creamy and velvety richness.)
• 1 tablespoon kosher salt (I use Diamond Crystal)
• Let everything cook over medium heat, covered, for 30 minutes, stirring occasionally. Then stir well and lower the heat to medium-low, leaving the lid off the pot. Marcella says to discard the onion, but I’ve been using my immersion blender to combine it with the sauce. Do it!

MONDAY

Whole Chicken in the Slow Cooker. I’ll add taco seasoning to the skin and serve this with a side of Mexican rice, Instant Pot black beans and roasted butternut squash.

TUESDAY

I have a packed schedule today and want a simple dinner. I’m using the leftover chicken from Monday night to make a chicken “tortilla-less” soup. Crunch some tortilla chips on top if you want more indulgence! Or add a side of quesadillas.

WEDNESDAY

I’m hosting a co-ed Young Life group, and while I’d like to say I’m making homemade pizza, let’s be real! Pizza delivery to the rescue. I might make some chocolate chip cookies though. This is my go-to recipe:

Traditional Chocolate Chip Cookies

• 2 ¼ cups all-purpose flour or gluten-free flour mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted and still warm (salted works too, they’re just…saltier!)
• 1 ¼ cup granulated sugar
• ¼ cup light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg plus 1 large egg yolks
• 2 cups semisweet chocolate chips

1. In a medium bowl, mix together the flour, baking soda, and salt; set aside.
2. In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed until fluffy and smooth, 2 to 3 minutes.  Turn off the mixer and scrape down the sides of the bowl with a spatula. Turn the mixer to low speed, add the vanilla and eggs, and beat until well combined.  Gradually add the flour mixture and beat until just incorporated. Using a spatula, fold in the chocolate chips.
3. Cover with plastic wrap and refrigerate ideally overnight, but at least for a few hours.
4. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpats.
5. Scoop portions and roll into balls.  Place on the baking sheets, with space between; do not press down. Bake until the tops are golden brown, about 10 to 11 minutes.  Cool slightly, then transfer to racks to cool completely.

THURSDAY

My oldest is coming home for her fall break and she has requested home-cooked meals. Tonight is either butternut squash risotto or easy Instant Pot mushroom risotto and a big salad.

FRIDAY

Tonight I have a feeling we’ll go out for sushi, but if you’re cooking at home, make something delicious!