Plan: Aug. 13-18, 2017

This is more of a week-in-review than a plan, since I am posting after the fact.  I really needed a break from blogging this past week, so I took it.  One reason was that my husband was travelling and we’ve had a lot going on with my kids’ soccer picking back up after a short summer break.  Another reason I didn’t post a plan was that I got my new Nom Nom Paleo cookbook this last week.  I wanted to try a bunch of the recipes in it, and they don’t all have web links.  I am letting this post serve as a partial review.

I love the way Ready or Not! is categorized.  It lays out recipes by the amount of time you need to commit to being in the kitchen.  This is pretty much how I already plan my meals anyway.  I know I’ve mentioned before, but it deserves repeating: I always pull out my calendar before I meal plan.  That way I can plan make-ahead or slow-cooker meals on nights when we have soccer practice or other commitments. This book does a great job of making use of leftovers and using sauces that are fairly easy to prep on a weekend or a “down” day.  And… everything I made was delicious!  I will link to any recipes that are available online, so you can sample of few of these tasty dishes yourself.  And then BUY THE BOOK!  I love my Food For Humans cookbook, and I can tell this one is going to get just as much (and maybe more) use.

To prep for the week, on Sunday I made Nom Nom Sriracha, Ginger Sesame Sauce, and Thai Citrus Dressing.   We had plenty of leftovers, so we ate those instead of cooking something new.

On Monday, I made Thai Roast Chicken and Thai Green Apple Slaw using the dressing I made on Sunday.  It was the one night this week, we were actually home at dinner time so I had time to roast the chicken.

For Tuesday, I knew I had to be on top of it because we had a long evening of soccer.  I started some Kalua Pig on Monday in my slow cooker, so it would be sure to be done by Tuesday afternoon.  Around lunch time, I made some white jasmine rice and roasted some broccoli.  In the past, my kids have gotten a bit bored of the Kalua Pig because it makes so much.  But I pan seared it this time, to make it crispy, and then I packed the shredded pork, broccoli, and rice into individual containers and topped them with toasted sesame seeds and the already-prepped Ginger Sesame Sauce.  Both my kids RAVED about this meal, even though it was eat cold.  And bonus: we had leftovers for a couple days.

Wednesday I knew we were going to be so busy that I just planned to grab dinner at a Greek food truck, and that’s exactly what we did.

More soccer on Thursday meant I needed yet another make-ahead meal.  Having eaten cold dinners the previous two days, I opted for a late dinner in the slow cooker that would be waiting for us when we got home.  We tried Carne Mechada (using the slow cooker adaptation).  It was tasty, but I think in the future I need to do a LOT more thorough job of cutting fat off the flank steak.  It was a little greasy because I skipped that step when I was prepping it in a hurry early in the day.  The great thing was that even though I didn’t get to the Cumin Cilantro Lime Caulirice I had meant to, the Carne Mechada had enough vegetable matter that I felt okay about eating it as a one-dish dinner.

We still had a ton of leftovers on Friday night, and I really didn’t feel like cooking, so I skipped my plan to try a new recipe from the book and we just had leftover Kalua Pig and cut veggies.

All in all, I got by with very little cooking this last week (having our biggest eater away helped a ton).  I’m going to continue using recipes from the book this coming week, so I’ll post my week in review next weekend.  But just to whet your appetite and get you thinking about buying this mouth-watering cookbook, here’s a tentative list of recipes I want to try.

Potsticker Stir-Fry
MokMok Wings
Salt and Pepper Fried Porkchops and Buffalo Cauliflower Things with Paleo Ranch
Chicken Curry in a Hurry
Bangin’ Baby Back Ribs
Orange Sriracha Chicken

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