An “art” you say, as you roll your eyes? Okay fine, but hear me out. Some of us (ahem, me) get really into meal planning and putting things in our calendars and making grocery lists, and others of us find it to be an awful chore and gosh don’t you wish you were rich enough for a full time personal chef.
So humor me for a minute, and let me tell you about how I make my meal plan each week with tips and tricks and all the things. Maybe you’ll find it useful. Or maybe you’ve already stopped reading, and I’m just here talking to myself (wouldn’t be the first time). Either way, I will have at least said my piece and feel like I am changing the world, one meal plan at a time.
Every Wednesday I sit down with my calendar and the online grocery ads. New grocery ads come out on Wednesdays around here, and I like to shop on Friday mornings, so this schedule works for me. Here’s my process:
Calendar Check - I look at the week ahead and note anything coming up that messes with a dinner schedule. Around here that includes, but is not limited to, after school events and programs, sports practices, evening meetings for committees I am on, and special events. Maybe this week I need to include some fast options or some things I know the Hubby can put in the oven.
Choose The Meals - I keep a running “inspiration” list of ideas - meals from restaurants, Instagram, or cookbooks and magazines. It’s a great list to turn to when I sit down to make my plan, and I’m just out of ideas. For my weekly plan, I’ll usually start with the grocery ad to see what’s on sale, I’ll make sure to include a family favorite or two that I know everyone will love, and then maybe I’ll pull something off the inspiration list. Much to the dismay of the Kiddo, I try to make sure it’s not all pasta!
Grocery List - I love a paper list! I just can’t do a list on my phone. Don’t try to change my mind. Usually my paper list is in the form of a big sticky note that I just stick right on the grocery cart. Always it’s written in the order I walk through the store. Many times it’s been forgotten as I push my cart back in the corral. I like to think the next person sees it as a gift of everything they should be getting that day too.
For my list, I start with all the regulars - milk, eggs, coffee, etc. Then I fill in with what we need for the meals I’ve planned to cook that week. Lastly, I’ll do a mental scan and make sure to add items we need for breakfasts and lunches.
I do find that we save money and have less food waste by making a list with only the things we need each week.
So there you go, a quick rundown of how I meal plan each week. A couple of final thoughts - have a couple of really easy meals in your back pocket (refrigerated ravioli and jarred marinara, frozen pizza, rotisserie chicken and microwave rice); I promise they will come in handy. And if you’re new to meal planning, start slow. Planning what’s for dinner just two nights out of the week might be two more than last week, and that’s a great start!
For this week’s recipe, I bring you homemade ramen bowls! This is definely one of those meals you’ll find on our meal plan every couple of weeks; ramen noodle packets and chicken (or veg) broth are pantry staples for us, and then we can each top our bowl how we like. The directions below have you poach chicken breasts right in the broth, but you can save time and use rotisserie chicken, or skip it and go vegetarian!
MONDAY - Chicken, Bacon, Mac ‘n Cheese and Salad
Our favorite mac ‘n cheese made into a full meal by stirring in some shredded chicken and crumbled bacon (and topped with a drizzle of BBQ sauce!). This one is in the freezer and ready to go as I also have a sports meeting at the Kiddo’s school.
TUESDAY - Shawarma Style Chicken Thighs with Yellow Rice and Pita
I’ll put the thighs in the marinade in the morning and just pop them in the oven for dinner. This is a really great recipe that I’ll be sure to share with you on another post!
WEDNESDAY - Mix and Match Homemade Ramen Bowls
We have a couple of ramen places around town, but love making these at home just how we like them! Recipe below!
THURSDAY - Skillet Pork Chops, Twice Baked Potatoes, and Roasted Broccoli
Soccer practice night - need a fast dinner, and the grocery store had thin cut chops on sale, so I grabbed some because they cook up so quickly! The potatoes I can make ahead, and you’ll always find frozen broccoli in our freezer!
FRIDAY - Friday night pick up!
We do take out on Friday nights!
SATURDAY - Dinner at YaYa’s (the in-laws!)
White Chicken Enchiladas and Rice. Creamy, cheesy goodness. Recipe from Southern Living right here…Southern Living Creamy Chicken Enchiladas
SUNDAY - Dinner at my Dad’s
My brother, sister-in-law, and nieces are in town! Big family dinner of BBQ Ribs, Roasted Potatoes, and Corn on the Cob.
LUNCHES for this week - Baked Kale and Quinoa Salad
I like to make a big batch lunch for the week, and now that the weather has turned (slightly…) with cooler mornings, this warm salad from Justine Doiron is calling my name. I made it on repeat a couple of times last fall and winter. Baked Kale Salad with Crispy Quinoa
EXTRAS for this week - Spinach Artichoke Dip and maybe a Blueberry Lemon Ricotta Cake.
Working on the final touches for my Spinach Artichoke Dip! Football season is making me crave all the dips. Also, I have some leftover ricotta cheese and blueberries that need to be used, so I’m thinking a Blueberry Ricotta Cake test might be in order.
Chicken Ramen Bowls
Serves 4-5
· 1 tablespoon Olive Oil
· 1 tablespoon Sesame Oil
· 1 tablespoon grated fresh Ginger (about 1” piece)
· 3 cloves Garlic, minced
· 4 cups Chicken Broth
· 2-4 cups Water
· 2 tablespoons Soy Sauce
· 1 teaspoon Salt
· ¼ teaspoon Pepper
· 8 ounces sliced White Mushrooms
· 2 Green Onions, sliced on a diagonal
· 2 large or 3 smaller boneless, skinless Chicken Breasts
· 4 packets of dry Ramen Noodles (discard seasoning)
Toppings For Serving-
· Shelled Edamame
· Shredded or Julienned Carrots
· Extra Green Onion
· Soft Boiled/Jammy Egg *See Note
· Sriracha
· Sesame Seeds
In a medium sized soup pot, heat olive oil and sesame oil over medium heat. Stir in ginger and garlic and cook for just 30 seconds or so. Add broth and 2 cups of water (if you like a more soupy/brothy ramen bowl add 1-2 cups more water). Stir in soy sauce, salt, pepper, mushrooms, and most of the green onion (reserve 1-2 tablespoons of the green part of the onion for topping the bowl when serving). Bring to a boil.
Carefully add the chicken breasts to the boiling liquid and adjust heat to keep pot at a medium simmer for 20-25 minutes (may take longer for larger breasts). Remove pot from heat, cover, and set aside for 10 minutes for the chicken to finish cooking through. (If you are using already cooked and shredded chicken, the mushrooms still need to simmer for 20 minutes.)
Remove chicken from pot, cool slightly, shred into medium size pieces, and set aside. Return pot to a boil, add ramen noodles, and while stirring to separate noodles, cook for 4 minutes.
Serve noodles into bowls and ladle in desired amount of broth. Top with shredded chicken and other toppings of choice.
*For perfect jammy eggs – bring a medium sized pot of water to a boil. Use tongs to carefully lower desired number of eggs into pot. Reduce heat slightly to keep a boil but make sure eggs won’t crash into each other in the pot. Cook for 8 minutes. Use tongs to remove eggs and immediately set into ice water for 1 minute. Then peel and slice in half.
The Ramen looks very yummy!