The new thing in the food blog world is over sharing weekly meal plans. It takes the every popular WIAW (What I Ate Wednesday) and expands it into WIAFD (What I Ate For Dinner) or WIAFDAWLAIYC (What I Ate For Dinner All Week Long As If You Care).
I have to confess . . . I care. I like reading these posts. Cooking dinner has become such a chore lately and I find myself preparing the same meals over and over as well as stressing all day over what I’m going to make and then tossing stuff into the oven last minute.
Trying to get dinner on the table with Sweetey Petey running around the house like a mad banshee was hard enough . . . with a new baby in the mix it’ll be nearly impossible without a plan.
So I made a plan.
I created an excel spreadsheet with spaces for meal plans, suggestions for daily protein and lists of the healthiest fruits and veggies that I think we should be eating on a regular basis. It gives me the option of listing seven meals and crossing off food as we eat it. As I get rolling with this system hopefully I can flip back through previous weeks to see that we haven’t eaten broccoli in a while or have been seriously carrot deficient or have eaten way too much spaghetti squash and not enough butternut. Can one eat too much spaghetti squash??? I’m not sure they can, but you get the idea.
I’m also using this as a way to test out some of the cookbooks in my massive collection. Most weeks I will just add a few new recipes so as not to overwhelm myself and the best recipes will be added to our family recipe binder.
This past week I tested out The Working Stiff Cookbook.
I picked this up on clearance at a used book store many many moons ago . . . you know, back when I worked. Out of the house that is because I clearly still work I just no longer get paid for it.
So here’s my week worth of dinners, in no particular order. Food in purple and bold are recipes from the cookbook.
Meal 1: spaghetti (squash) with portobellos,
prosciutto and cream with pan fried tilapia
Meal 2: chicken breasts with artichokes and mushrooms over gluten free orzo pasta with steamed carrots and no sugar added apricot jelly
Meal 3: frittata rustica with Paleo coconut flour “cornbread” and roasted asparagus.
Meal 4: butternut squash soup with salad topped with hard boiled egg, blackberries, parmesan cheese and leftover sliced chicken breast
Meal 5: Grilled ham and cheese sandwiches with leftover butternut squash soup
Meal 6: Pulled pork and coleslaw (good friends made this meal and dropped it off to us)
Meal 7: burgers on gluten free bagels with homemade guac and GMO free corn chips and leftover steamed carrots with no sugar added jelly
There was supposed to be a salmon recipe from the cookbook as well, but I got lazy and bumped it for the easy grilled sandwich and leftover soup night. I’ve bumped the salmon recipe to another week instead.
So . . . what did I think of this book so far?
I give it a C+ and here’s why.
The spaghetti with cream sauce reminded me of a favorite dish my mom used to make when I was a kid. So I will probably make mom’s dish instead of this one. It’s simple yet decadent, although with heavy whipping cream as a main ingredient I wouldn’t suggest you make this dish every week.
The chicken breast was good . . . but I was not a fan of the artichokes. I think it was the white wine sauce. And the artichokes. I don’t think I like artichokes, which stinks because they are good for you – iron rich and help ease digestion. I have a recipe for artichoke meatloaf that I do really enjoy so for now I think I’ll stick with that to get my artichokes in.
The frittata was an excellent way to use up the eggs we’ve amassed since all seven of our chickens are now laying. And breakfast for dinner (brinner) is always a win in my book. This recipe is easily customizable with different veggies and cheeses as well. But (yes, there’s a but) while it was good I recently made some omelet muffins that are a similar concept but were better.
The butternut squash soup was delightful and much easier to make than I would have thought. The spices (ginger, coriander, cinnamon and clove) lent a sweet side to this dish which I enjoyed but I do think the soup could have used another layer. Perhaps replacing some of the water with homemade chicken stock and maybe adding in an herb. I think sage would be nice here. Once I add a few things I think I’ll add this soup to our recipe binder.
My two complaints are one, while the recipes were good they were maybe a smidge “meh” and two, the recipes take longer than the book claims, especially those that need to be reduced like the artichoke and mushroom sauce (90 seconds my arse) and the soup.
We’ll see how the salmon recipe fares and for now I think the book will stay in my collection (I’ll revisit it again someday.) There’s an interesting recipe for steak cooked in a paper bag I’m curious to try.
Question of the Day: How do you feel about artichokes? Yay? Nay? Meh? Do you like reading these sorts of posts? It took too long to put together for me to make this a weekly thing right now but it was fun and I may do it again in the future.