Lately, I've been back in the swing of making loose meal plans and a grocery list for the week. I find that I don't particularly need to be bound to a specific meal for each day of the week, but if I plan about four meals, that is the perfect amount to get our family of three through the week without any leftovers getting wasted. Meal planning serves two huge purposes for me; 1. It takes the stress out of the 4 o'clock hour when I don't know what I feel like making for supper., 2. We save major $ on groceries. If I plan ahead on meals, I base my meals on what is on sale/what I have coupons for and what needs to be used up in the freezer. I'm not a major couponer, but I do use them on occasion + the Ibotta app, since it offers discounts on fruits, veggies, and other staples like milk, eggs, and butter - any brand (even the store brand!).
Monday is grocery day, so when I'm on top of things I make my list and meal plan over the weekend. If you are like me, I'm easily uninspired on what to make, so I'll be posting my meal plans for you. I would be thrilled if you commented below with some of your go too meals!
2.) Beef Stroganoff, Better Homes & Gardens New Cookbook + Broccoli + Applesauce.
3.) Spicy Thai Chicken Strips, recipe below + Sauteed Sweet Corn & Edamame + Grilled Asparagus.
Strawberry & Spinach Salad
Fresh Strawberries, slices
Baby Spinach or Spring Mix
Red Onion, thinly slices
Optional: Pecans, Walnuts, or Almonds
Toss salad ingredients with dressing (a little bit goes a long way). Save any extra dressing to make this salad again later in the week.
1/2 c mayonaise
1-3 tsp white vinegar
1 tsp sugar
salt & pepper to taste
Combine all ingredients, except vinegar. Slowy whisk in vinegar, starting with the smallest amount. Add until desired tanginess is achieved.
Spicy Thai Chicken Strips
1 1/2 T red curry paste
1/4 c teriyaki marinade
1 lb boneless, skinless chicken breast strips
1/2 c creamy peanut butter
1/4 c water
Place red curry paste in a bowl and microwave for 10 seconds to soften. In a food storage bag, whisk half of the curry paste and half of the marinade, add chicken and refridgerate for 30 minutes. Grill chicken (discarding extra chicken marinade) until fully cooked. Prepare dipping sauce by combining peanut butter, water, and remaining curry paste and marinade. Serve chicken strips with dipping sauce.
* I often use recipes from Pinterest or food blogs which is so convenient these days, but I'm an equal lover of cookbooks that I can page through and make notes on. I'll always put the links to both with the meal plans. If the recipe was mine or given to me on a recipe card, I'll be sure to include that as well.
** Some of the links in this post are affiliate links. They are all items that I personally own and really love!