If you’re anything like me, you’re probably busier than you know what to do with, despite every attempt to slow down.
In an attempt to slow down a little more, I’ve taken to planning my meals out (sort of…)
I’m not talking every single dish planned out. I don’t thrive well in strict planning like that. What I AM talking about is having a place to get started – some sort of direction. I function well when I have my protein picked out. I can easily work around a protein.
Like any of the marketing I do for myself or my clients, the more thinking I can take out of it, the better.
What should I make for dinner?
At our house we like to try new foods farily often, but also stick to oldie-but-goodies. Here’s what I’m making for dinner this week:
September 1: Hawaiian Beef + Macaroni Salad.
We recently returned from a trip to Oahu and I simply couldn’t get enough of the local cuisine. This is our experimental day this week.
This week I’m trying this recipe for beef, and this recipe for mac.
September 2: BBQ
Labor Day is the culminating summer holiday. And we love to be outside. So come Monday, we’ll be BBQ-ing. If you’re following along, grab your favorite meat to grill (or bake).
We’re also doing grilled asparagus, because it’s delicious. I use this recipe as a base, but I usually wind up adding butter and garlic with a little lemon juice to mine.
September 3: Instant Pot Chicken
This is my go-to. I try and plan chicken in my instant pot on days I know are sure to get crazy. And this Tuesday is the day we try to resume a routine after Labor Day. So IP Chicken it is!
Here’s how I usually do chicken:
I take frozen boneless/skinless chicken breasts and stick them directly into my Instant Pot.
Next, I add any veggies I want included. Usually onions, carrots, and bell peppers.
Then I make a mixture of:
- 1-2 cups liquid (usually a mix of water and fruit juice)
- Better than Bouillon chicken
- Salt
- Pepper
- Italian Seasoning
- Garlic
- Whatever seasoning will give me the flavor I want.
If I’m going for a Mexican-style chicken I’ll use cumin, paprika, and chili powder, or a taco seasoning blend.
If I want curry, I’ll use a curry blend including turmeric, cumin, and ginger.
If I’m going for Italian, I’ll add fresh seasonings like basil, thyme, and bay leaves.
That mixture gets poured into the instant pot over the chicken and veggies.
I hit the poultry button and move on with my day.
(As a bonus, this meal always makes killer salads for lunch the next day!)
September 4: Leftovers
Wednesday is the day I realize we have too many leftovers in our fridge, and it’s time we clean it out. With three big meat days in a row, we’re sure to have leftovers this day.
September 5: Egg Salad Sandwiches
We’ve got a few appointments and activities scheduled September 5, so I’m going for low-key but nutritious. Since I’ll have mayo and green onions from earlier in the week, I’ll hard boil eggs and make an egg salad similar to this one.
September 6: Bibimbap
A recent addition to our kitchen, bibimbap is a Korean rice dish that my kids seem to think is the best food on the planet. Our recipe is similar to this one.
We serve our bibimbap with quinoa (made in the instant pot), spinach, shredded carrots, shredded cucumber, sautéed mushrooms, fried eggs, and toasted sesame seeds.
September 7: Burritos
Since football season is here, we’ve got a football game to plan around on Saturday. I’m making burritos – my kids love burritos and they travel well. I’ll make them ahead of time, roll them up in foil, and take them with us.
For our burritos, we brown ground beef and mix in beans, lettuce, tomatoes, cheese, salsa, and whatever else we feel like!