Blake is in Copenhagen all week long for work so this week’s meal plan is just survival mode. I feel like I have three different types of meal plans: when I am trying to be extra clean and healthy, when I think I am a chef for a hot minute and get overambitious, and when I am in straight survival mode. This week is option three.
Usually, we have a good stockpile of frozen meals I can tap into when things get extra busy. But our freezer was crazy overpacked a couple months ago so we have been slowly working through out frozen foods. And we are officially tapped out, just in time for a week alone, of course. So I am going to use this week to build back up a good supply of emergency reserves.
So three morning this week, I am going to throw a different meal into the slow cooker.
Gimme some oven’s el pastor tacos
photo and recipe are GIMME SOME OVEN
If you’ve followed me for a while or read my meal plans every week, you know we eat tacos almost every week. They’re easy, healthy and the perfect leftover food. I make barbacoa beef tacos or el pastor tacos in the crock pot regularly and always try to have leftovers ready in the freezer. Buy some fresh tortillas, chop up some of your favorite toppings and voila, dinner is served! This week, the pineapple flavors in the el pastor sound amazing. So I think that’s what I am going to go with! I have subbed chicken breasts in the el pastor recipe and it’s equally as delicious/much healthier! But this week, I think I am going to stick with the pork shoulder since my other two recipes are chicken!
photo (+ cover photo) and recipe are HALF BAKED HARVEST
I know some people file all soups in the winter food category. But I love soup all year round. To me, tortilla soup is fresh and light and the perfect spring recipe. I like a really rich + spicy tortilla soup. And this recipe is so good and requires almost no prep at all! But I don’t add quite as much lime at the end. This is one of my favorite summer lunches (is that weird?). I love adding avocado, fresh cilantro and a couple of tortilla chips to make it extra fresh and tasty!
photo and recipe are THE RECIPE CRITIC
I love chicken piccata, but making it from scratch in the traditional way is a lot of work and a long process. So this slow cooker recipe is my go to! Sometimes I skip the pasta step at the end and service it with broccoli instead. Lemon flavors + broccoli is one of my favorite combos ever! But this week, some hearty comfort pasta sounds really really good. So I think I will sub quinoa noodles and make that to go with it + broccoli. I am also going to double the recipe so I have leftover lemon chicken for salads and to freeze. I love lemon chicken in a big greek salad!
So here is this weeks meal plan. We are basically going to eat the above three things all week and plan to have LOTS of leftovers to freeze and get our freezer stocked back up!
BREAKFAST
egg + avocado
oatmeal + berries
LUNCH
tortilla soup
greek salad (escarole, onion, olives, pepperoncini, + chicken piccata)
DINNER
el pastor tacos
tortilla soup
chicken piccata
SNACK
orange + walnuts
GROCERY LIST
escarole
red onion
olives
sweet onion
jalapeños
garlic
avocado
blueberries
cilantro
pineapple
lemon
lime
chicken breasts (3 lbs)
pork shoulder (5 lbs)
heavy cream
chicken broth
chipotle in adobo
red enchilada sauce
corn tortillas
quinoa noodles
1 Modelo beer
ALREADY HAVE
capers
flour
chili powder
white vinegar
cumin
rice
pepperoncini
oatmeal
