I don’t know about you, but sometimes meal planning comes easily. Others, not so much.

One trick is whenever I see a recipe I want to make in the future, I copy the link or cookbook page number and put it in my online meal calendar (which is just my Apple iCal with a different color) for a date in the future. Then, when I get to that week, there’s one less recipe I have to come up with!

But if you’re still struggling, check out what I’m making this week. Anything look good? Copy and paste to your own calendar!

Enjoy!

Sunday

Trout*, asparagus, roasted red potatoes

Grocery shopping day is almost always fish day! This is also pretty much our Sunday meal every. single. Sunday, so get used to seeing different variations of the same thing!

Simple prep/cooking notes:

Wash red potatoes and cut into 1/2″ pieces. Soak for 30-60 minutes if you have time, then dry with a towel. Place in bowl and mix with 1 tablespoon EVOO and same seasoning you use for trout. Place on a cookie sheet covered with parchment paper (my preference) or aluminum foil sprayed with cooking spray. Bake at 425 for 40 minutes or until golden brown.

Season trout with a chimichuri dry rub (I found mine in the Cooking Corner at HEB). Play around with your spices, but you can also never go wrong with plain old S&P. Grill on cedar planks until temperature reaches 135 degrees.

Wash, trim and dry the asparagus. Lightly coat with EVOO and salt and pepper. Roast in the oven at 425 for 10-12 minutes. We like ours a little crispy.

*I’m still off fish because of stupid Ciguatera so I’ll supplement with a bowl of soup.

Monday

Chicken Burrito Bowls

My family always loves it when they get to assemble their own meals. It gives them control and also ensures they eat every bit of what’s on their plate.

Simple prep/cooking notes:

Prepare all ingredients and place in individual bowls. Allow your people to prepare their own if desired.

Baked or grilled chicken thighs or breasts (I baked mine because it’s still a million degrees outside and I’d just showered. There’s nothing worse than smelling like a grill when your hair is still wet). Season with salt and pepper, or my favorite, Killens S+P. Cut into bite size pieces. NOTE: cook extra to have on hand for Wednesday’s dinner.

Brown rice (if possible, cook a double batch for less work later in the week)

Black beans Rinse, drain, and nuke in microwave and set on counter.

If you have more time, place a little oil in a saucepan with some minced garlic and chopped onion. Cook until onion is translucent then add beans and water or vegetable/chicken broth for a little more flavor. Season with salt and pepper. For an added kick, add a tablespoon of Liquid Smoke. Again, if possible, double up for later in the week.

Adding the beans means even if you’re plant-based or plant-heavy you can enjoy this meal.

Other sides: cheese, guacamole, pico, salsa, sour cream.

Tuesday

Taco Salad

My original “gateway salad.” This is the first salad my kids gobbled up and made them realize they might actually like the leafy green stuff. Find the recipe here.

Wednesday

Garlic chicken and zoodles, spiced apples

I’m going out on a limb here because I’ve never tried this recipe, but I recognize all the ingredients and it looks 1) simple 2) quick and 3) healthy. Even if it’s a bust we will have fueled sufficiently for the night and the cleanup will be a cinch since I’m using extra chicken from Monday’s dinner.

Find the recipe here.

If I have time I may prepare some spiced apples because YAY it’s apple season despite the 90 degree weather! Raw sliced apples + cinnamon + lemon juice = Texas style fall spiced apples.

Thursday

Pulled pork bowl, red cabbage slaw, black beans

I have a dear friend arriving in the evening. Because her arrival time is unpredictable I want something I can prep ahead of time and wait nicely for her. This recipe feeds my family at least twice.

Both the pork and slaw recipes came straight from Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky. If you’ve been with me a while you know how much I LOVE these cookbooks. Go buy one already! But if you need quick access, you can get the pulled pork here and slaw here. THEN go get the cookbook!

Weekend

I’m heading out of town so I’m leaving my people with Thursday leftovers, precooked hamburger and turkey patties, and Chicken verde (find recipe here). They’ll probably order wings instead. :\

Because my posting schedule is a little wonky this week (I’m trying to figure out how to manage this as well as my podcast updates) you’re getting this Thursday. Hopefully it can help you plan for NEXT week and give you a little rest this weekend!

Have you listened to the Graced Health podcast? Learn more about it here then pop in your earbuds and join me!