If you’re anything like me, you’re probably busier than you know what to do with, despite every attempt to slow down.<\/p>\n\n\n\n
In an attempt to slow down a little more, I’ve taken to planning my meals out (sort of…) <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Like any of the marketing I do for myself or my clients, the more thinking I can take out of it, the better.<\/p>\n\n\n\n
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:<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
This week I’m trying this recipe for beef,<\/a> and this recipe for mac.<\/a><\/p>\n\n\n\n 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). <\/p>\n\n\n\n We’re also doing grilled asparagus, because it’s delicious. I use this recipe as a base<\/a>, but I usually wind up adding butter and garlic with a little lemon juice to mine. <\/p>\n\n\n\n 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!<\/p>\n\n\n\n Here’s how I usually do chicken: <\/p>\n\n\n\n I take frozen boneless\/skinless chicken breasts and stick them directly into my Instant Pot. <\/p>\n\n\n\n Next, I add any veggies I want included. Usually onions, carrots, and bell peppers. <\/p>\n\n\n\n Then I make a mixture of: <\/p>\n\n\n\n That mixture gets poured into the instant pot over the chicken and veggies. <\/p>\n\n\n\n I hit the poultry button and move on with my day. <\/p>\n\n\n\n (As a bonus, this meal always makes killer salads for lunch the next day!) <\/p>\n\n\n\n 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. <\/p>\n\n\n\n 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. <\/a><\/p>\n\n\n\nSeptember 2: BBQ <\/h3>\n\n\n\n
September 3: Instant Pot Chicken<\/h3>\n\n\n\n
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. <\/li><\/ul>\n\n\n\nSeptember 4: Leftovers<\/h3>\n\n\n\n
September 5: Egg Salad Sandwiches<\/h3>\n\n\n\n
September 6: Bibimbap<\/h3>\n\n\n\n