Meals We’re Making This Week: Week 1
Kevin’s paternity leave just ended, and as he goes back to work, we’re trying out and practicing new routines for both mornings and nights. The goal is to be in a good rhythm by the time I go back to work, so everyone can get to daycare/work on time, and we’re not starting to cook dinner at 8pm.
It’s been a while since I’ve planned out dinners and I honestly felt overwhelmed when I first sat down. So I started with 3 familiar recipes and 2 new ones. After completing this first week of meals, I realized how enjoyable cooking can be, especially when you chunk it out and/or have your mise en place ready to go. It makes it more relaxing and not always feel like a quick fire challenge.
This week, we’re cooking from:
What To Cook When You Don’t Feel Like Cooking by Caroline Chambers
Cook This Book by Molly Baz
Weekly Menu
Veggie Peanut Noods (p.52 What To Cook When You Don’t Feel Like Cooking)—one of my favorite 15-minute recipes from this cookbook. I made the sauce ahead so it was literally just a one-pot meal when I was ready to start cooking.
One-Pan Al Pastor Enchiladas (p.135 What To Cook When You Don’t Feel Like Cooking)—made the filling ahead and doubled it so I could freeze a batch for a future meal. When it came time to assemble, I left the filling cold and it seemed to help the roll-ups hold their shape better. Also toddler approved (but it might just be because ours loves green salsa). Topped with avocado, sour cream, cilantro, and quick-pickled onions.
Sheet Pan Sesame-Ginger Steak & Peppers (p.183 What To Cook When You Don’t Feel Like Cooking)—made the sauce a few days in advance, so once I bought the flank steak, it was ready to be marinated. The only prep-work required night-of was slicing the bell peppers.
Orzo Al Limone (p. 144 Cook This Book)—subbed Banza Orzo for a gluten-free option and topped with rotisserie chicken for more protein. Prepped the chopped onion, and lemon peel, zest, and juice, which made the cook quick and efficient.
Jammy Pepps With Feta & Basil (p. 211 Cook This Book)—made the peppers a few days ahead and then added in the feta and basil when I was ready to serve. A little bit of prep required, but the dish spends most of its time (1.5 hours) in the oven. Served with white rice and chicken to make it a more substantial meal.