Over the weekend I made a double-batch of enchiladas. One for us and one for another new mama friend. We were supposed to eat them on Sunday, but we had so many leftovers that I just popped them in the freezer to enjoy another week.
We also stocked up on another 12 lbs or so of bone-in, skin-on chicken thighs at $0.99/lb so we’ll have meat in the freezer for the next month or two.
In looking through my blog archives, I know I’ve written a few posts about meal planning, but obviously our life looks different with Critter so I’m planning to get another one going in the next few weeks. If you have any questions or things you’d like to see, please leave a note in the comments!
What we ate from our pantry: wild rice (seriously there is one more meal left in the bag), brown rice. So…rice.
Saturday – Chunky Chicken Thighs and Wild Rice from Farmhouse Rules, Garlicky Wilted Spinach
Really wild New Year’s Eve dinner, right? True story: we had an orphaned crown of broccoli in our crisper, so I just had Marcus chop it up and I threw it into the pot too. An effective way to deliver yet more vegetables into our meal.
Monday – Simple, Perfect Chili from The Pioneer Woman Cooks, Cheesy Jalapeno
Bacon Cornbread from Cravings
There is a 100% chance I made a double batch of this at 8:00 AM so that we had dinner prepared for the evening and a second batch to throw directly into the freezer. Can you tell I was on a roll with meal prepping this week?
Wednesday – Linguine with Cauliflower Pesto from The Smitten Kitchen, Trader Joe’s Roasted Garlic Chicken Sausages, Garlicky Wilted Spinach
First new recipe of 2016. First dud recipe of 2016. I love the Smitten Kitchen blog and cookbook but my God you guys this recipe just blew. The only reason we ate the leftovers is because there was a whole head of cauliflower in the pesto so it felt like the sort of virtuous New Year’s suffering we needed to partake in. But seriously we will not be making this again.
Thursday – Kimchi Fried Rice with Soft-Fried Eggs, Snow Peas with Sesame Oil and Red Pepper Flakes
We used a blend of white rice and brown rice so I could rid us of the one cup of brown rice that was still lurking in our pantry. It is gone now. The rice blend was actually sort of nice because it didn’t stick together as much? Like you could taste the individual rices?