Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit or vegetables), 4 snacks, and 5 dinners each for the two of us. Lunches are typically a double batch of whatever the recipe calls for. We make the lunches and do other prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We live in Cincinnati, OH.
June 28-July 4
This weekend involved grown up things like getting belts replaced on our car (that noise, UGH) and lots of cleaning. We made up for it with 3 mile walk and afternoon hangout on our deck in perfect weather, complete with a pitcher of a muddled peach/peach syrup/thyme/tonic water situation that was so delicious and a perfect reminder that beverages don’t always need booze to feel special.
When Shutterbean was recently posting all sorts of porky deliciousness on Instagram, I kept waiting for a recipe to appear on her blog. It finally did, and served as a jumping off point for this week’s meals! We don’t normally eat this much meat in a week, but price/labor per meal, this is a total winner. Plus, your house will smell incredible while the meat is cooking. I’m excited to toss the pork with different flavors and broil it to bring different flavors to the different dishes we’re making.
If this goes well, I think the chicken that is currently taking up way too much room in our small freezer will be getting the same treatment soon.
Maybe next week we’ll go vegetarian to make up for it (maybe).
- Carrots and cucumbers with cilantro hummus
- Pork taco soup- leftover pork broth seasoned with salt, taco seasoning, and a squeeze of lime; some shredded pork; black beans; corn; fried tortilla strips on top
- Pork spring rolls- rice paper, rice vermicelli, pork, avocado, cucumber, carrots, bell pepper, basil, mint, and a dipping sauce of some sort
- Pork bowls- cilantro rice, grilled peppers and onions, tomatoes, pork