I’m so excited that I have to share my news. My husband, Sean, was able to find work locally! For those not from around Vancouver Island this is a big deal. There is a limited amount of good paying jobs here and having one person working in Alberta has become a reality for a lot of families out here. Since last August, we’ve been a part of this group and it was beyond hard to be apart and to be on my own with a newborn and a two year old. SO, I am ecstatic.
As well as being excited about him being around it also relates to meal planning. It means a shift back to the normal for us. He’ll be home every night and need lunches again. When I need work lunches, I schedule meals with leftovers every second night. This gives me enough lunches to get through the week without a leftover backlog in the fridge.
Other than this big shift the rest of my week is low key. I want to make this a fairly easy week, meal wise, because it will be an adjustment to be on my own all day again. I’ve picked easy, quick meals and am lucky that my parents are having us for dinner one night too.
Weekly meal plan
Vegetarian Chili and Cornbread – Fortunately hubby’s work doesn’t start until the middle of the week so he has offered to make dinner. It’s his secret recipe so my contribution is cornbread muffins. I used Martha Stewart’s and they are delicious (massachusetts-corn-muffins). This will also be great as a lunch for him later in the week.
Chicken burritos – Shred half of a rotisserie chicken and in a sauce pan bring to boil 1/4 cup water, juice from half a lime, 1 tbsp chili powder, 1 clove crushed garlic, splash of honey, salt and pepper to taste. Remove from heat and toss half of the chicken in the sauce, with 1 tbsp chopped cilantro. Layer the chicken in a whole grain tortilla with grated cheese, diced bell pepper and any other veg you like. Roll up and lie side by side in a skillet. Place a heavy pan on top and grill both sides over med-low until the cheese is melty. Serve with salsa and guacomole
Creamy Lemon, Pea and Mushroome Penne with Salmon – This pasta can be made in about 20 minutes and tastes like it could be in any fancy restaurant. I’m replacing the salmon with some prawns I have in the freezer that are crying out to meet this pasta. Serve with garlic bread a side salad and maybe a glass of your favourite white wine.
Curried Chicken Salad Wraps and Veggies – Dice the remaining half of the rotisserie chicken and mix with about 1/4 cup mayo and 1/4 cup plain yogurt, 1 stalk diced celery, 1/2 a diced apple. Add 1 tbsp curry powder and salt to taste. Layer in a wrap with sliced red peppers and either salad greens or lettuce. Serve with fruit salad
Ham and Pineapple Pizza – I grew up with Pizza night and still love it. It was take out when I was a kid, but with how quickly I can pull a pizza together, I don’t remember the last time I ordered delivery. Spread pizza sauce on whole wheat Naan. Top with deli ham, diced pineapple and mozzarella. Serve with a side salad or fresh veggies.
Steak Dinner Hiding as a Salad– I’m not someone who can sit and eat a steak dinner. It’s too much for me, but my hubby sure loves it. This salad keeps him happy and I think it’s delicious. It’s a great company salad too. In fact, this was the recipe that most people have asked for.
Dinner at my parents. It’s always nice to get a break from cooking and my other mother (I hate the word step-mom) makes fabulous Sunday suppers that leave us ready to face the next week.
Enjoy your week and I’d love to hear about your meal planning tricks. If you’re new to meal planning I have a post on the basics on meal planning too.