I have a very busy week ahead of me with recipe testing and photographing for the blog, so I will not necessarily be following this dinner planner exactly. But I think this is a great set of recipes for the week ahead. In addition, my older daughter is coming home from college on Friday for spring break and I’ll be cooking whatever she requests. I am SO excited to see her and to feed someone who isn’t tired of my food. 😉
I’ve had a lot of questions in my classes recently about slow cookers. I love mine, which I’ve had for about 3 years. I use it multiple times per week for cooking food, keeping cooked food warm, making bone broth and beans. The one I have is the 6.5 quart All-Clad with ceramic insert which you can find on amazon. If you’re looking for a more economical option, people seem to like this 6 quart slow cooker by Crock Pot. I can’t tell if is NOT non-stick. It doesn’t look like it.
Here’s my dinner planner for the week with some ideas for how to prep ahead:
Meatless Monday: Butternut squash and chickpea stew (I serve this as is, but lightly sautéed greens is a nice addition if you need them.)
Tuesday: Braised chicken with tomatoes, olives and capers (video here), polenta or pasta, sautéed garlic broccoli
Wednesday: Split pea and barley soup (CPK recipe – very good,) green salad with radish, red cabbage and carrots, everyday salad dressing #2
Thursday: Brussels sprout tortilla/frittata and kale salad with creamy lemon dressing (sub avocado for the tomatoes)
Friday: Mediterranean fish stew, crusty bread
Saturday: Spaghetti squash with brisket sauce, roasted red onions and cauliflower (400 degrees, coconut oil, 25-30 minutes)
Sunday: Chicken adobo, brown rice, roasted asparagus (400 degrees, olive oil or coconut oil, 12 minutes)
How you can prep ahead (which doesn’t mean you must, just some ways you can relieve some of the prep right before dinner):
Sunday
Make chickpeas for stew
Prep broccoli for Tuesday
Make salad dressings
Wednesday
Prep brussels sprouts
Wash and dry kale
Make dressing for kale sald
Past dinner planners:
6 Comments
Thanks for all the inspiration! Our family is loving your recipes and the dinner planner has been a great tool for us. Wondering what recipe you use to make bone broth. I don’t see one on the website. Thanks!
Happy to hear you’re finding the dinner planner useful. I’ll be posting the bone broth recipe and notes soon, but basically you make it the same way you make chicken stock or beef stock, but with bony parts (not meaty parts) and you cook for at least 24 hours.
Thank you so very much for your weekly dinner plans! I usually only include one or two in the weekly lineup, but it makes a huge difference. With one child allergic to dairy, and the other gluten intolerant, I am constantly trying to increase their nutrition. Your blog is a Godsend! Thank you again!
I’m so happy this has been helpful for you. Feel free to reach out if you have any questions about making substitutions, although you’re probably pretty good at that by now!
Pamela, I love waking up to your weekly dinner planner. It calms me. And I laughed out loud about feeding people who aren’t tired of your food. There seems to be Mama food fatigue around here as well! Good luck with all your work this week!
Thanks, Naz! Your posts always inspire me.