Meals for the Week of January 25, 2021

This week got away from me and will be evident in next week’s meal planning! But I am super grateful I meal planned, had done all the grocery shopping, and prepped breakfast going into Monday. It really helps ensure balanced energy and mood stability for mama (and toddler)!

I spiced up leftovers for lunch with sauces this week!

Note on leftovers- most will tell you leftovers in the fridge are good for 4 days. It is a great rule of thumb! In our household, we inspect and smell the food, if all looks good we still eat it – but it is always reheated. You do what you are comfortable with!

 

Week of meals for January 25, 2021

Our family: 2 adults, 1 toddler

Scope: Breakfast, lunch, and dinner (what is shown for breakfast and lunch is what I eat, I am not tracking my husband’s meals – but the goal every week is to use what we have so there is no waste)

This is going to be a quick run down of what we do. If you have questions or want to know specifics let me know in the comments. If I get enough demand I will start tracking things and sharing them.

 

Prepped on Sunday: Including cooking dinner took less than 2 hours plus most of the dishes were cleaned! Boo-yah!

Paleo Running Momma’s Loaded Paleo Breakfast Hash – doubled the recipe in one swoop but next time will make in 2 separate batches. This provided a solid serving for both my husband and I during the work week.

Modifications made to the recipe – Used Aidells Chicken and Apple Sausage that I baked in the oven at 350⁰ for 20 minutes. Mixed in raw chopped kale to the finished product, it would be cooked when we warmed up the hash for breakfast.

 

Monday:

Breakfast – Reheated the hash in a skillet on the stove while making a sunny side up duck egg. Served with a heap of sauerkraut.

Lunch – Leftover Brazilian salmon stew and egg roll in a bowl with rice. Check out last week’s post for details.

Dinner – Primal Gourmet’s Whole 30 Zuppa Toscana.

 

Tuesday:

Breakfast – Reheated the hash in a skillet on the stove while making a sunny side up duck egg.

Lunch – Leftover egg roll in a bowl with rice. Check out last week’s post for details.

Made the following sauce to bring a new flavor profile to the dish:

• 1/8 teaspoon of miso
• 1 teaspoon each of almond butter, coconut aminos, tamari, toasted sesame oil
• 3 drops of fish sauce
• Grated a garlic clove and a small knob of ginger

Dinner – Was inspired by Blair Flynn’s IG post awhile back with Maple Cranberry Brussels Sprouts Stuffed Acorn Rings. There were no leftovers, except for a few acorn squash rings.

Modifications made to the recipe – Added a pound of sautéed ground dark turkey to the “stuffing”. First, did the turkey and then removed from the skillet and set aside. I didn’t have any cranberries, and omitted the maple syrup.

Wednesday:

Breakfast – Reheated the hash in a skillet on the stove while making a sunny side up duck egg.

Lunch – Leftover egg roll in a bowl with rice. Check out last week’s post for details.

Again made a sauce to change up the leftovers:

• 1/8 teaspoon of miso
• 1.5 tablespoons of peanut butter
• 1 teaspoon each of tamari and toasted sesame oil
• 3 drops of fish sauce

Dinner – Healthyish & Happy’s Mexican Style Chicken Soup. The recipe is in her ebook you can purchase for a cheap price!

 

Thursday:

Breakfast – Reheated the hash in a skillet on the stove while making a sunny side up duck egg.

Started the brisket for dinner in the slow cooker. Placed the brisket in the slow cooker with salt and pepper. Sliced a medium yellow onion and added to slow cooker. Covered with filter water and set on low for 8 hours.

Lunch – Leftover Mexican Style Chicken Soup.

Made a batch of bone broth to have broth to make tonight’s dinner. Using a freezer bag of leftover chicken bones, a few leftover frozen leek scraps, added sliced ginger root, a few garlic cloves, dried mushrooms, bay leaf, and a few splashes of fish sauce cooked in the Instant Pot under high pressure for 160 minutes. Strained and put into 3 quart mason jars.

Dinner – Healthyish & Happy’s Roasted Pumpkin and Ginger Soup served with slow cooked brisket.

 

Friday:

Breakfast – Reheated the hash in a skillet on the stove while making 2 sunny side up duck eggs.

Lunch – Leftover soup and brisket from the previous night.

Dinner – Easy dinner coming up!

Roasted 2 mini yellowtail snappers, whole (totaled less than 1.5 pounds). Sliced up a lemon and 2 gloves of garlic and put them in the bottom slit (where the guts were removed). Washed baby bok choy, tossed them with salt and extra virgin olive oil, and sprinkled them around the snappers on the same baking sheet. Cooked in the oven at 400⁰ for about 25 minutes. They were done when the fish easily flaked by taking a fork into it and slowly/slightly pulling away.

While they cooked, made some white rice.

 

Saturday:

Breakfast – Made 2 duck eggs, sunny side up and served with sourdough and avocado.

Lunch – We visited a friend and she made us open face sourdough sandwiches with liverwurst and spicy mustard. It was delicious!

Dinner – Since the toddler and I got home around 6:30pm and the husband was working on the play room all day we got take out for dinner from a local sushi restaurant. We got dumplings, sashimi, seaweed salad, chicken fried rice, and miso soup. This was solely to avoid additional clean up of dishes.

 

Sunday:

Breakfast – Sourdough pancakes! Added frozen blueberries in.

Lunch – Leftover brisket and roasted pumpkin and ginger soup.

Dinner – Chili

Modifications made to the recipe – used 2 pounds of ground beef instead of the turkey and beans. Didn’t have tomato paste and still tasted good!