I’m recapping what we ate every week as a food diary and to give you all meal ideas (healthy and not!). Previous weeks and other meal planning resources can be found here.
FRIDAY, June 8: Grant’s friends came over to help him with some seriously neglected areas of our yard, and I made dinner. On the menu: pulled chicken, vegan mac and cheese, and my favorite cole slaw. Simple, easy, and very yummy.
For the chicken: bake two big chicken breasts and two packages of chicken thighs at 375 until done (20-30 mins for the breasts and 30-40 mins for the thighs). Let cool slightly before shredding. This white meat:dark meat ratio is perfect for flavor and juicyness. I seasoned the chicken with this amazing blend, but anything will do!
The cole slaw: whisk together equal parts mayo and yellow mustard, and thin it out with a couple splashes of apple cider vinegar. Toss with bagged cole slaw and salt and pepper.
SATURDAY, June 9: G’s birthday party. The full menu is here, where I talk about how to host a party without losing your mind.
SUNDAY, June 10: a quick dinner post-pool and pre-Westworld. This brown lentil daal was super quick (I don’t have a pressure cooker, so I used the stovetop. It was just as fast… This is where I confess that I don’t really get the Instant Pot craze.), and it went perfectly with leftover rice. I meant to make the onion and tomato salad for the top, but I honestly forgot about it.
Here’s a reminder that not every meal needs to be super-amazing. Simple and fast can taste just as good.
MONDAY, June 11: Grant’s birthday! He asked for grilled shrimp and pineapple, so I expanded on that idea.
Grilled shrimp seasoned with salt, pepper, and paprika. Grilled pineapple and red onions. Brown basmati rice. Simply dress shredded cabbage. Cilantro vinaigrette. SO good, and served with champagne made it even better.
TUESDAY, June 12: I ate sushi and saw Hereditary (SO GOOD OMG GO SEE IT NOW AND THEN TEXT ME!!!). Grant had leftovers.
WEDNESDAY, June 13: My household famous hummus pasta with frozen broccoli.
Hummus pasta: boil 2 c pasta of choice in heavily salted water. Save about a cup of pasta water, and drain. Saute onion, garlic, and halved cherry tomatoes until tender and SUPER fragrant. Add about ½ container of hummus (I love the Aldi brand in significantly spicy; Grant prefers roasted red pepper) and stir. Add splashes of pasta water and stir until it’s really creamy. Add pasta and more splashes of pasta water, stirring constantly. Season to taste with salt and pepper, and top with red pepper flakes.
THURSDAY, June 14: G and I had a date at a new local brewery, so dinner needed to be fast. I simmered black beans, onion, and rotel on the stove, reheated leftover rice, and added the leftover cilantro vinaigrette to the leftover cabbage. Presto, rice and bean bowls in like 15 mins.
Secret to a quick dinner when you walk into the kitchen without a plan: chop and saute an onion. Pretty much regardless what you decide to make, sauteing an onion will be the first step.
HAPPY WEEKEND!!!! xoxo
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