Getting dinner on the table six nights per week is a part time job & sometimes I feel exhausted by it, even though I really love to cook. I’ve learned that I have to go into the week with a plan & a fully stocked fridge. If I don’t, it’s too tempting to order takeout 😅
I’m keeping a cooking diary this year that I’m hoping will help inspire me when I have no inspiration.
This month in particular I’m choosing low-effort meals to save time. I also try to keep our grocery bill around $150/week. So here’s what I made for our first week back to real life after the holidays! Recipes with a star are repeat favorites ⭐️
1. ⭐️ Smitten Kitchen’s lazy pizza dough with salami, black olives, & mushrooms. Bon Appetit’s salad with italian dressing (🤌). I make the salad with butter lettuce instead of iceberg, and I don’t add provolone—just mozzarella.
2. Chicken & dumplings because I’ve been craving it for a while? I combined three different recipes & it really hit the spot.
3. ⭐️ Minimalist Baker’s gochujang tofu but with chicken instead. Also their cabbage apple slaw, and rice.
4. ⭐️ Tacos. And a copycat La Morenita cabbage dip (iykyk).
5. ⭐️ Fried rice for Saturday lunch, which was a good way to use up remaining veg & not waste leftover rice! I use the linked recipe as a template.
Not pictured:
Baked cod with couscous & roasted broccoli
⭐️ Chicken with apples & onions, buttery potatoes, & roasted broccoli