This week's menu
I've written before about how menu planning is one of my most treasured habits. I thought I would share with you today what we'll be eating during this next week. Since I know that sometimes all we need is to see how someone else does it to create that spark in our lives, here is how the Muratas are meal planning this week.
My lunch on repeat: Fork in the Herd chicken and apple sausage, braised greens, sauerkraut and jasmine rice (on the bottom)
I've started doing my planning for the next week on Thursdays and shopping on Fridays, so you'll see my menus start on Friday. I will also usually need to go to store at least once during the week to refresh fruit, veggies, or replenish stock of whatever my son ("the stomach") blew through in one stand-in-front-of-the-pantry session.
Most of this comes straight from my menu that I created over the summer. I have, however, started swapping some meals out with the change of season.
Friday: London Broil with chimichurri, roasted potatoes, and sautéed kale
Saturday: Party at Crossfit Burke! Happy 3 years :)
Sunday: Carne Guisada adapted from here. This time, I omitted the potatoes and just served over rice. I also used apple cider vinegar instead of beer and added a ton of dino kale during the last 30 minute simmer.
Monday: Hoisin-Glazed salmon from here. Been making this one for years. Served with roasted broccoli and leftover rice from last night (always make more of staples and use in the days after).
Tuesday: Chicken lettuce wraps (ala PF Changs) adapted from here.
Wednesday: Chili (my recipe) served with: Bearitos corn chips (hello Frito pie!), cheese, diced onions, shredded lettuce, tomatoes, pickled jalapeños and Cholula
Thursday: Baked Mediterranean Chicken with cauliflower and potatoes. Trying out a new recipe.
Cheers to an awesome week!SaveSaveSave