At some point over the weekend, usually Sunday mornings, I will spend a half hour using Pinterest for inspiration, considering the ingredients we have on hand and a quick look in the pantry to determine what we’re going to eat over the course of the next week.
In addition to creating a list that includes the meals for the week, the ingredients I need from Costco, the ingredients from a ‘regular’ grocery store and the ingredients that I want to buy at the Bulk Barn, I’ll start some prep for the week.
On the Menu This Week:
1. Red pepper stuffed chicken with corn salsa and rice
2. Pulled pork tacos with cilantro and lime rice with tortilla chips and salsa
3. Baked mac and cheese with BBQ meatballs
4. Pulled pork sandwiches with veggie frites
5. Spicy tuna cakes with orzo and broccoli slaw (I am excited about this recipe, it’s from Gordon Ramsay’s Cookery Course. It’s one of the best recipe/cooking books that I’ve read lately and I highly recommend it if you’re looking for simple + delicious recipes, plus tips to get you started in the kitchen).
6. Carbonara with grilled chicken (perhaps chicken parm)
7. Teriyaki chicken burgers with sweet potato fries
To Prepare on the Weekend:
– Make a meal plan and a grocery list for the meal plan
– Check if there are any staple ingredients that we should be stocking up on (sales etc.)
– It’s a small week for groceries so I will use the extra for things like meat, pantry items that we might be running low on. How do I keep the grocery list short? Stock up on the basics when we’re shopping that I know we’re going to use (grains, rice, pasta, meat, veggies to freeze and make 2-3 times the meals (like the Teriyaki burgers this week).
– Make the red pepper sauce for the chicken (Roasted red peppers, garlic, cream cheese, rough chopped and mixed in mixer) freeze for four portions.
– Sunday is our traditional prep day. I will purchase the ground turkey from Costco and make turkey burgers with the entire two packages, freezing at least a dozen burgers for future meals, make the spicy tuna cakes and stick them in the freezer for easy meal during the week, take fifteen minutes to make a double batch of mac and cheese sauce for the freezer. Batch cooking takes moments longer to freeze the extras, but is so worth it.
Taking a couple of hours while we’re hanging out at-home, or cooking together with Jamie or the kid, it makes it a little bit easier to make those meals at-home during the week without me complaining about cooking for an hour plus to get dinner on the table. Pre cooking, making short cuts and prepping/cutting the veggies, pasta in the fridge etc. ahead of time makes things easier during the week. Using this technique, I can get dinner on the table, with real food, in under thirty minutes every night.