Every week I email my husband a dinner menu for the upcoming week. My husband reviews the email and either vetoes or gives me the okay on the dishes that I have selected. After we have decided on our meals for the week, I make our grocery list on my iPhone in the notes app. When I create our grocery list, I list the groceries in order of the way we walk through Whole Foods. This helps prevent forgetting items or having to backtrack.
Sunday morning is when we do our grocery shopping. I prefer Sunday because it is usually our least busiest day and I love going into the week with a plan. In this case, a meal plan.
My husband does the cooking because he is wonderful cook. I, however, not so much. I’d rather eat cereal every night than cook. Cleaning and organizing is my forté.
We usually only plan three to four meals a week depending on our schedule. On Sunday we always have our most time-consuming meal. Monday is always something easy that I can marinate and pop in the fridge before I go to yoga. While I am at yoga, my husband will put the dish in the oven and make us a side. By the time I get home, dinner is served. Tuesday we either order out or do our own thing. Wednesday we usually have another home cooked meal and try to eat the leftovers on Thursday. Friday is kind of sporadic, we either order in or go out.
Now on to menu…
This particular week, we planned three meals. Like I said my husband is a wonderful cook, so where you see italics is how he improved the meal.
- Sunday: Easy Coconut Curry. Instead of quinoa we used brown rice. For additional heat, add crushed red pepper.
- Monday: Salmon with Maple Syrup and Toasted Almonds. As a side we have rice pilaf.
- Wednesday: Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans. This dish actually made a great leftover meal on Thursday. To make life easier we buy pre-cubed butternut squash, bagged kale, and packaged pomegranate seeds. This is the second time we made this dish and we prefer more kale over brussel sprouts.
By clicking on the Read More tab you will find a list of the ingredients for these meals.
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1 teaspoon coconut oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 to 2 tablespoons curry powder
1 (13.5 oz.) can coconut milk
1 tablespoon soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon salt
1 sweet potato, chopped
1 lb. assorted vegetables, chopped (fresh or thawed from frozen)
1 cup quinoa, rinsed or brown rice
2 cups water
6 (6-ounce) salmon fillets // We buy two salmon filets
1/4 cup packed brown sugar
1/4 cup maple syrup
3 tablespoons low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
4 teaspoons sliced almonds, toasted
1 small butternut squash, peeled, seeds removed, and chopped into 1/2-inch cubes
1 tablespoon olive oil
Pinch of sea salt
1 small bunch Lacinato kale (Dino or Tuscan kale), finely chopped
1 lb brussels sprouts, finely chopped
1 cup pomegranate seeds (from one large pomegranate)
1/2 cup candied pecans
1/3 cup shredded Parmesan cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 small clove garlic, minced
2 teaspoons shallot, minced
Salt and black pepper, to taste