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Weekly Meal Plan

Posted: January 28th, 2012 | Author: | Filed under: Meal Planning | Tags: , , , , , , , , | 13 Comments »

For the past two weeks, I’ve been working full-time in a new office, so my meals have been shaken up slightly. (Also why I’m posting this at the end of two weeks, rather than the beginning). I’ve made it a goal to eat in at least four nights a week, and the key to my success has been batch cooking on the weekend.

Each Sunday, I hard boiled 10 eggs (two for each weekday), boiled a pot of Rancho Gordo beans, and prepped two of our weeknight dinners. I made a large salad for my weekly lunches, and took leftovers several days of the week for lunch.

Some of the highlights:

Black Bean Soup with Pork Tenderloin: I used a can of Goya black bean soup, and mixed it with a batch of freshly cooked black beans that I had made. To accompany, a pork tenderloin, crusted in cumin, salt and chile powder, and oven roasted.

Turkey BBQ Burgers with Mashed Potatoes and Roasted Broccoli: The ratio of these burgers was off – I prefer using lamb for these. I simply pour some bbq sauce into the meat, add an egg, and form into patties. They bake in the oven into meatloaf-like burgers.

Lasagna Soup: Adapted from this recipe at A Farm Girl Dabbles, from a recipe from Kowalksi’s markets. I scaled it down to two people, and blew the budget on this relatively inexpensive dish using Calabro ricotta, Maplebrook mozzarella, and some aged parmigiano. Excellent.

Coconut-Chile Braised Chicken Thighs: Adapted from Melissa Clark’s recipe for shortribs in her new cookbook ‘Cook This Now‘. This was one of the recipes I cooked on a Sunday night, and served several days later. It only made the flavors better!

Chicken Posole Stew: Inspired by Jenna’s Chicken Tortilla Soup over at Eat Live Run. Used cooked black beans from the batch cooking. Another recipe made on Sunday night. Made for great lunches as well.

Mashed Potatoes with Bolognese, Ricotta, and Parmigiano: I wasn’t quite going for health food when I made this bowl – mashed potatoes, topped with some grass fed ground beef cooked in a rustic tomato sauce. Add a spoonful of ricotta and a grating of parmigiano – the ultimate comfort!

What is on your dinner table this week?

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13 Comments on “Weekly Meal Plan”

  1. 1 EGT said at 7:05 pm on January 31st, 2012:

    Made a batch of black beans (midnight black from Rancho Gordo) and made Jenna’s Chicken Tortilla Soup with half of them.
    I added some avocado and it was amazing. A bit spicier than I thought but oh so good!
    I’m so copying the ideas; maybe cumin and lime Pork tenderloin with the leftover black beans. Oh yeah!

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