It’s month two of our ‘stay at home’ unique living situation. How’s it going for you? No, don’t answer that. I think I know the answer. However, there are a few positives in the fight to combat the oscillating pesky virus terrorizing the world. Like working in our PJs. all day long, having an excuse not to exercise and eating the bounty of food that’s always in the house!
And another bonus is the money saved by not going to restaurants, shopping or driving to work. Okay, maybe that’s not a bonus, but it could be a benefit.
I must admit I’m enjoying cooking at home more because I don’t have the nagging need to do something else. As there’s no place to go and no one to meet, I cook. And to mitigate the stress of going to a grocery store, I meal plan and shop for the whole week. It saves time and it’s liberating knowing what I’m cooking every night and having the food in the house.
In this Blog post, I’d like to share with you another of my weekly meal plans and hopefully alleviate some stress of cooking at home. If you like, swap out the recipes you don’t like and add your favourites so you can call this your own weekly meal plan.
Create a shopping list. Add any necessary pantry items, breakfast and lunch foods to the list and go do a weekly grocery shop. You’ll feel good when you can check off the weekly meal planning task from your ‘to-do’ list.
I’ve picked simple, family-friendly recipes, which I hope you’ll enjoy.
It’s fish tonight with pesto pasta and a green salad. This is a total comfort-food dinner. The fish, coated with bread crumbs, is a recipe from an old friend of my mother’s.
The pesto pasta is always a favourite in our household. We typically make a big batch of it to freeze.
The meal is rounded out with a salad made with homemade salad dressing. If you haven’t tried making a salad dressing it’s super simple. Add 2/3 cup olive oil, add 1/3 cup white wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey to a jar. Shake it up and there you have it!
Keep the extra dressing in the refrigerator and use it next time you make a salad. Just remember to leave it on the counter for about 15 minutes so it can come to room temperature before using.
Grab the Cheese Fish fillet and Pesto Pasta recipes.
Today is a vegetarian black bean quesadilla. It’s a fast and simple meal to put together. I typically cook these quesadillas in a panini machine. If you don’t have one they can easily be cooked in the oven.
I suggest serving a hearty green salad with pumpkin seeds, feta cheese and dried cranberries with these quesadillas.
Tonight is a fast, easy chicken dish. General Tso chicken is a popular dish in Chinese food restaurants. I’ve created a healthier version with veggies, of course! Feel free to change up the veggies, add your own veggies or leave them out.
This vegetarian dish is inspired by the “Buddha bowl” craze. There’s a few steps in this recipe but don’t let that fool you, it really is quite easy. The
dish is served with quinoa, which I think you’ll find is a nice change from the typical brown rice. It’s served with a tahini sauce on top, which rounds out the dish nicely.
Just like last month’s meal plan we have a pizza. Make your own pizza dough but, if you can’t find yeast, you can purchase pizza dough at a bakery (some do sell it) or use flatbread. We purchase flatbread called sangak from our local Iranian grocery store here in Vancouver.
Make your own pizza sauce, add what-ever topping you want and finish off with Mozzarella cheese sprinkled on top.
We’ve picked a quick and easy pasta dish, Pasta Carbonara. It’s fast and tasty. Cook up the extra bacon for breakfast the next day. I suggest serving this with a spinach salad.