Meal Plan // Week of January 29, 2024

Looking ahead my family calendar is showing a very busy February.  Perhaps yours is as well? When this happens I lean hard on my freezer.  High quality proteins such as shrimp, chicken thigh, ground turkey and beef are quick cooking options that my family enjoys. Eating homemade food is so important to me that I’m taking the time this week to make a few recipes, making sure to double a few of them so we have meals this week and some for the freezer.  My February self is going to be very happy about this decision!

Stuffed Shells with Sausage and Veggies This is a great recipe to double and freeze stuffed shells on a sheet pan before transferring them to a freezer-friendly storage container. Full of flavor, a dose of veggies and protein and some richness from the various types of cheese, it’s the perfect comfort dish for a rainy cozy evening.

Cilantro Lime Chicken and Lentil Rice Bowls  *Trying a new recipe! I’m not a huge meal prep kind of person (cooking and portioning out several containers of food to be eaten throughout the week) as this recipe suggests you do, but I do love an easy meal during extra busy weeks.  This looks like an easy and tasty one and I like using the Instant Pot particularly for cooking lentils – it breaks down the lectins and makes it easier to digest.  Love the idea of combining a plant and animal protein in this recipe.  

Chicken Shawarma Pita/Bowl  (From NYT Cooking- paywall; let me know if you need help with the recipe) I’ve lost count of how many times I’ve made this.  A top 10 meal in our household for sure. You can marinate the chicken in the morning and dump it on a sheet pan and put it in the oven when it’s time for dinner.  For a Mediterranean salad or bowl, grab some lettuce for your base, add the chicken and top with premade hummus and tzatziki from Trader Joe’s and a generous drizzle of Sriracha. If you’ve got any of the following: chopped tomato and cucumber, pickled red onions, some feta and a few kalamata olives – all the better! One of our favorite meals.  My kids often love this chicken stuffed in a warmed pita with all the fixings. This week I’m going to marinate some additional chicken and freeze it.  When I want an extra easy meal I’ll defrost in the refrigerator overnight and cook the following day.  Easy enough. 

Baked Stuffed Potatoes – Growing up we had this kind of meal all the time – it’s affordable, can feed a crowd and the toppings can be prepped ahead of time.  I do a baked potato bar only a few times a year, mostly because I forget about it! But when I do remember about this easy and satisfying meal, my family is always pleased. I like to bake a few russets and a few sweet potatoes so everyone in the house is satisfied.  Bonus – any leftover russet is going in a breakfast burrito or egg skillet and any leftover sweet potato will be smashed into a quesadilla or blended into prepared hummus with some sriracha sauce.  No recipe is really needed here but I like to scrub a few potatoes, poke some holes all over, rub with olive oil and season with salt and pepper.  I wrap each potato individually in foil and seal it tightly. Roast at 400 degrees for about 45 minutes-1 hr, until the russet is baked through and fluffy on the inside and the sweet potato is oozing a bit and beginning to caramelize.  Unwrap, let cool a bit before making a slit down the middle and pinching open.  Put a pat of butter on the inside and season with salt and pepper.  Top with anything you want – we like steamed broccoli, bacon crumbles, green onion, shredded cheese and a dollop of sour cream. 

Carrot Apple Muffins – A high fiber muffin is a great staple to have in the fridge to grab all week.  I always make a double batch and freeze half and am always so glad I did.  A generous smear of almond butter on these tasty muffins and a few berries is a great snack for me.

Cheers,

Christina