Meal Plan // Week of September 1, 2024

Where Did Summer Go? Welcoming September and a New Season

I couldn’t believe my eyes when I woke up and saw that the calendar had turned into a new month overnight. Where did summer go? For many of us with kids at home, August and September bring the “new year” feeling as the kids head back to school. But this Labor Day weekend and the arrival of a new month caught me off guard. I’m here for it, though—September is one of my favorite months of the year. The late summer bumper crop at the farmer’s market is always a joy to incorporate into my meal planning. And the weather? It’s starting to turn just a touch cooler in the mornings and evenings, hinting at the change of season ahead.

Reflecting on a Busy Summer: Family Milestones and Adventures

After a busy summer of travel and teaching cooking camps, we’ve been full steam ahead over here. We successfully dropped off our daughter back at college and helped her set up her apartment. Our boys are off to a great start in their 10th and 12th grades. Do I cry now about the idea of launching another kid next summer? Maybe not—there’s too much joy in watching them spread their wings!

Reconnecting with Friends and Family: Savoring Late Summer Gatherings

As the summer winds down, friends and family have returned from their vacations, and it’s been wonderful reconnecting over delicious meals and making plans to connect in the coming month. The weather has been so lovely the past few weeks that my husband and I have squeezed in some hiking with the dog, trips to the farmer’s market, and delightful al fresco dinner dates. I suspect we’ll continue these fun activities as long as the weather stays nice.

Embracing September: Routine, Fall Sports, and New Ventures

With the turn of the calendar, the idea of routine is starting to settle in. September fall sports are in full swing, with mid-week games and weekend tournaments. Fun culinary work events are also popping up on my calendar. I’m finishing up the main components of my new business venture—Christina Shoup Nutrition. It’s been a huge learning experience, but I’ve been mentored by one of the best and am excited to start taking clients this fall! Over the years, I’ve realized how much I love talking with people about ways to improve their health, whether it’s food shopping and meal planning or adopting daily habits that help them feel their best, no matter their age. I’ll share my new site with you soon…

Meal Planning Made Easy: Quick and Delicious Dinners for a Busy Week

Meal planning is back, and the week ahead is a really easy one! With so many projects on my plate as well as evening school events this week, I want to spend as little time in the kitchen as possible. I hope you find something you like and add it to your dinner plan this week.

MEAL PLAN:

BLT Salad With Grilled Honey Mustard Chicken

This is a great make-ahead salad.  Consider cooking the bacon, preparing the dressing and marinating the chicken earlier in the day or the night before so this salad is a breeze to put together come dinnertime. 

Grilled Shrimp With Quick Smoky Marinade

This marinade is great with chicken or shrimp and uses basic pantry staples. Pair it with seasonal vegetables and any whole grain for a quick and delicious meal. 

Chipotle-Honey Chicken Tacos/Bowls with Quick Pickled Red Onions

This recipe is from NYT Cooking and a family go-to for flavorful tacos and bowls.  We make plenty for leftovers and use in quesadillas and bowls all week. The recipe is behind a paywall but my version of the recipe is:

2 ½ lbs boneless skinless chicken thighs

3 tbsp honey

2 tsp garlic powder

2 tsp onion powder

1 ½  tsp oregano

1 ½  tsp cumin

1 ½ tsp kosher salt

2 chopped chipotle peppers from a can + 4 tbsp of included adobo sauce

Add all ingredients to a slow cooker, toss well and cook on low for 5 hrs.  When cooked through, remove the chicken and shred.  Add the chicken back to the slow cooker with the juices.  Add a can of rinsed and drained black beans, the juice of 2 limes, and a sprinkling of cilantro. Serve with all the taco or bowl toppings: pickled onion, avocado, lettuce, cilantro, etc. 

Asian-inspired Roasted Chicken Thighs

Use this recipe for a quick marinade or when I’m really pressed for time I use bottled Soyaki Sauce from Trader Joe’s.  It’s a staple in my pantry and while making the marinade is the most healthy option, this is a pretty good substitute! Take out options will always be a less healthy option with often low quality proteins and substantially higher amounts of oil and salt.  Pair with any seasonal vegetable and steamed rice or quinoa.

Have a good week!

Cheers,

Christina