Last night, you’ll see we had roast chicken. Sunday’s roast spiced chicken was flavored with a mix of 1/4 cup ghee, 1 tablespoon seasoning salt, 1/4 tsp cayenne, 1 tsp rubbed sage and garlic rubbed under the skin. Since I am Whole 30-ing it this month, I like to frontload the week with foods I can eat for lunch. Last night’s chicken leftovers will go in Monday’s lunch.
Sunday, January 18
On Sunday, I also made Wednesday’s butternut squash soup. The flavors just get better over time. Sunday night I also cut the beef and carrots for Monday’s pot roast.
Tuesday, January 20
Tuesday is taco night. Due to what’s in the fridge, I’ve already changed the taco meat from pork carnitas to old fashioned ground beef tacos. My picky family goes loco over ground beef tacos. I use Penzey’s Taco Seasoning. Ha! Now you can too! Taco night leftovers also do well in breakfast burritos or taco bowls the next day.
Tuesday night I’ll also make the spaghetti and meat sauce for Thursday’s dinner. I doubled up on meal prep on Sunday and Tuesday — one of those things that don’t take as much effort as it looks in writing — just requires a little preplanning!
Wednesday and Thursday, January 21 and 22
I have late night meetings on both Wednesday and Thursday, so I’ll make sure at least half the meal is pre-made. Poor James has things hard enough, juggling tap and drama and ballet and a full time job and people.
Friday, January 23
We’re extending the fun of James’ birthday for another 40th birthday dinner with our friends. We’re really excited about this one.
Saturday, January 24
Wrap the whole week up with a Helpie Selfie. We’ll have a leftover party just in time for next week’s meal plan.
(You know how that is.)