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.
January 17-January 23
Last week we made our first recipe from Lucky Peach Presents 101 Easy Asian Recipes, and we loved it so much we made it again later in the week. With that success in mind, I decided that we should try several more recipes from the book this week. Still leaning heavily towards buying this sucker after I have to return it to the library. Such a great cookbook.
Two of the recipes I actually planned together. I knew I wanted to try the rotisserie chicken ramen, which calls for a chicken carcass, but didn’t want to buy a rotisserie chicken just for that purpose. Instead, Josh tried one of the roast chicken recipes from the book last night for our dinner, cut up the leftover chicken to go on our salads for the week, and now I have a lovely chicken carcass in the fridge, just waiting to be made into soup. This is one of the best ways we can justify spending more money on higher quality meats. One chicken can go soooo far if you plan well.
- Steel cut oats with cinnamon apples (cut the sugar back a good bit)
- Avocado toast
- Salad with leftover lacquered roast chicken, apples, edamame, cucumber, and carrot ginger dressing p. 248
- Chineasy cucumber salad p. 34
- Red lentil curry with spinach
- Okonomyaki p. 80
- Rotisserie chicken ramen p. 98
- Economy noodles p. 122
- Lacquered roast chicken p. 183 with steamed bok choy