Sometimes you get thrown a curve ball and you need to make adjustments to your routine. Having some back up meals can be a huge help. This weekend I was so excited to get back on my bike and ride for the first time this season. Just a few miles in, I feel off my bike and ended up in the ER. A stitch and an X-ray later, I’m recuperating. My apologies on getting the meal plan out a little later than usual as I couldn’t type yesterday with my left hand. Or change diapers, which was the one bright spot in this mishap.
Freezer meals are one of my favorite ways to be ready when our routine gets disrupted. I know I can rely on these meals, or one from this dinner cheat sheet, to get us through a couple days. When you make a large dinner and have a lot of leftovers, pack them away in a freezer safe glass dish. You can then thaw it a bit when needed and pop it right in the oven to reheat. The flavors will stay in tact better than if you microwave it. Easy peasy.
On the menu this week…
Monday: Cheeseburger Casserole (from this meal plan). Note- this is going to be in our rotation a lot next winter; it is amazing.
Tuesday: Pork carnitas leftovers, (from this post) cubed for a Mexican salad with avocado, corn, greens, tomato, peppers and cheese.
Wednesday: Chickpea and apricot stew (from here). Serve over couscous which I love since it only takes 5 minutes to make.
Thursday: Fish cakes from Dinner: A Love Story. The dip looks awesome! Plus lemony green beans on the side.
Friday: Pizza night!
Saturday: Arroz Con Pollo, also from Dinner a Love Story. (can you tell which cookbook I picked for my Sunday meal planning session?)
Sunday: Grilled rib eye, spinach salad and Israeli couscous.
What are you making for dinner this week?
For more inspiration, see three years of past dinner plan here,
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.