It’s an exciting week here in meal planning land! Because this week we have recipes from India, Hungary, Italy, and Mexico. My kitchen is such a melting pot.
And after last week, I’m excited to get back on the meal planning wagon. Oh, didn’t I tell you? We barely cooked anything off the meal plan last week. We still ate at home every night, just not what was planned.
Some of it was due to missing ingredients. The rest was because I was trying to use up items we had on hand that were on the verge of growing legs. Unfortunately, I couldn’t save them all.
But this week I’m starting with a clean slate and a stocked fridge, so I’m anticipating things to go according to plan. Well, except for maybe Thursday. I haven’t decided if the balsamic chicken will be good using chicken thighs.
During my adventures in meal prep, I did, however, come to a realization. Chicken leg quarters are a pain in the ass. Totally not worth the $0.49/pound I paid. Sadly, I still have several pounds in the freezer. So if you have any suggestions on how to use them up, I’m open to ideas.
In contrast, Whole Foods had whole organic chickens on sale for $1.69/pound. I bought three. I should’ve gotten more. Because I butchered my first chicken last night. And I think I may have missed my calling.
And I am very much looking forward to chicken breast tonight.
Monday: Chicken Tikka Masala, Basmati Rice, Garlic Naan
Tuesday: Taco Night
Wednesday: Stuffed Shells, Salad
Thursday: Balsamic Chicken
Friday: Hungarian Goulash, Egg Noodles