This Meme has been cracking me up all week! Even funnier was recently listening to my husband explain to someone how easy it is to meal plan each week. Don’t get me wrong, he is a huge help in the planning and making of the food and even sometimes in the shopping. But for a guy who used to live on pizza and Chinese take out to begin describing the benefits of a weekly meal plan…you gotta smile : )
Monday was super quiet. Actually, our whole weekend was pretty quiet (on purpose) and I reaped the benefits Monday. After a trip to Costco and the grocery store, I had the afternoon to myself. I watched a little TV and then started working on dinners. My meal planning experts, crockpot and Dutch Oven, were both in use when I curled up on the couch to read in my snuggie.
On the stove, Monday night’s dinner from the Everyday Food cookbook, an easy one pot Moroccan Chicken. I’m always a little skeptical of one pot recipes, so I upped the spice a bit. I will warn you that it looks like there are way more veggies than liquid, but it all works out. I also subbed in cauliflower for the zucchini which was a success!
Dinner was ready right as the hubs walked in the door. We had some leftover Thai rice that went perfectly with our dinner. Since I was too tired/lazy to make any.
My honest opinion on this dinner is that I like some of my crockpot recipes better because the flavor is stronger and more infused throughout. However, in a pinch, this recipe comes together quickly and tastes great! I ended up with a slight headache so went to bed early on Monday and decided not to wake up and run this morning. I am feeling better but back in my snuggie on the couch : )
Meal Planning 2/08/16
Monday: Moroccan Chicken
Tuesday: Easy Asian Sweet Chili Chicken (crockpot recipe coming soon!)
Wednesday: Tilapia and Veggies
- 8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
- 3 carrots, cut into 1 1/2-inch chunks
- 3 onions, thinly sliced
- 1 can whole tomatoes (14 1/2 ounces)
- 1 can chickpeas (15 1/2 ounces), drained and rinsed
- 1 3/4 cups chicken stock, or reduced-sodium canned broth
- 3/4 cup water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon chili powder
- Salt and pepper
In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, (cauliflower if using), stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more..
Serve with rice or couscous. Tastes great day two!
Do you meal plan? Any tips or favorite recipes to share?