What to Cook for Dinner this Week:
- Tomatillo Pulled Chicken and Rice with Roasted Corn Salsa
- Classic Meatloaf (with sausage), 10-Minute Au Gratin Potatoes, and Sautéed Vegetables
- Creamy Chicken Chili and Cornbread
- Pizza Rustica {Italian Easter Pie}
- Cornbread Salad with Italian Sausage and Tomatoes
If you’re not familiar with this blog, here’s the basic idea:
Using some of the same ingredients in multiple dishes throughout the week is the key to getting delicious, wholesome, good for you, home cooked meals on the table several nights of the week. The recipes in each 5-day meal plan include some prep-work for another meal later in the week.
Cook Two or Three Meals Instead of Five: Five home cooked meals in one week is not feasible or desirable for everyone. If two or three is more your style, Days #1, #3, and #5, OR Days #2 and #4, work well together, one meal building from the next. (Please note that the grocery list is for all 5 meals.)
Each meal is designed to build on the previous night’s efforts. A little = a lot.
*This meal plan is based on a family of 4, with a couple of meals making more than 4 servings so that you have some leftovers for lunches, etc.
Day #1: Tomatillo Pulled Chicken & Rice with Roasted Corn Salsa
For me, “Day #1” is usually a Sunday, and it’s the day with the most heavy lifting when it comes to meal prep for the rest of the week. Whatever day of the week you choose as your “Day #1”, here’s your meal prep task list:
1. Make a batch of Roasted Tomatillo Sauce before starting in on tonight’s meal. Roasted Tomatillo Sauce can also be made up to 1 week ahead of time.
2. Follow the instructions in the first step of this recipe to roast a total of 8 Poblano Peppers and 4 Onions. After roasting, peel the peppers and chop the veggies according to the recipe instructions, but reserve HALF of the peppers and onions for Chicken Chili on Day #3.
3. Cook 3 pounds of chicken thighs in tomatillo sauce (step #2 in the recipe). Shred according to the recipe instructions, and reserve 1 pound (approximately) mixed with about ¾ cup of tomatillo sauce in the refrigerator for Chicken Chili on Day #3.
4. Roast a double batch of corn (Step #3 in the recipe)- roasting 24 ounces instead of 12. Reserve half the roasted corn for Chicken Chili on Day #3.
If you can’t find Tajin Seasoning (used in the corn salsa) at your local market, you can order it, or substitute any kind of Mexican seasoning blend or chili powder. (FYI - some markets stock Tajin in the fresh produce section.)
Tomatillo Pulled Chicken & Rice Bowls with Roasted Corn Salsa
*Be sure to read prep instructions above before making this dish.
Boneless, skinless chicken thighs are cooked in Roasted Tomatillo Sauce until falling-apart tender, then spooned over rice, topped with a fried egg, and chili roasted corn salsa.
Cocktail pairing: Grapefruit Margaritas {with jalapeños and lime}
These grapefruit margaritas are a refreshing balance of fresh, tart, sweet, and salty, with a mild jalapeño kick that goes down easy.
Dessert Pairing: Olive Oil Cake with Lemon Mascarpone Pastry Cream
Olive Oil Cake is exceptionally moist and flavorful, with a fine, tender crumb that’s not too sweet and positively delicious. On it’s own, it’s one of my all-time favorite cakes, but split in half and filled with a thick layer of Lemon Mascarpone Pastry Cream takes it to a whole other level of YUM.
Day #2: Classic Meatloaf {with sausage}, 10-Minute Au Gratin Potatoes, and Sautéed Vegetables
Make extra sautéed vegetables (any variety you like), reserving enough to serve with Pizza Rustica on Day #4.
Classic Meatloaf {with Sausage}
The secret to tender, moist, and flavorful American-Style meatloaf is to use ground beef AND sausage, plus plenty of finely chopped herbs and vegetables, and a sweet and tangy glaze.
10-Minute Au Gratin Potatoes
These easy hash brown au gratin potatoes require only 6 ingredients and can be made in about 10 minutes. It’s like wholesome comfort food with the convenience of fast food. Some days, there’s nothing more perfect than that.
Perfect Sautéed Vegetables
Make extra sautéed vegetables (any variety you like), reserving enough to serve with Pizza Rustica on Day #4.
Dessert Pairing: Apple Cobbler with Gooey Brown Sugar Cookie Crumble
Saucy apples coated with cinnamon, cloves, and brown sugar and baked under a sugar cookie topping that’s a delicious combination of chewy, crispy, crumbly, and gooey.
Day #3: Creamy Chicken Chili and Cornbread
Using the ingredients you prepared on Day #1, wil save you quite a bit of time tonight:
Skip Step #1 entirely, and just use the shredded chicken and tomatillo sauce you reserved on Day #1.
In Step #3, add the roasted, chopped onions and poblano peppers (instead of green chilies) along with the garlic, chipotle peppers, and spices to the pan all at once and cook for a minute or two.
In Step #2, cook a total of 2 & ½ pounds of Italian Sausage (instead of chorizo). Use 1 pound for tonight's chili and reserve the rest for Pizza Rustica on Day #4 and Cornbread Salad on Day #5.
The Cornbread:
The recipe below for Buttermilk, Cheddar Jalapeño Cornbread makes 8 servings. Serve half with tonight’s Chicken Chili and reserve the other half for Cornbread Salad on Day #5.
If you don’t want to make cornbread, pick up a package of prepared cornbread from your local market’s bakery. You’ll want to purchase enough for everyone to have a slice tonight PLUS 4 cups of cornbread cubes for Cornbread Salad on Day #5.
Creamy Chicken Chili with Chorizo and Roasted Corn
This creamy chicken chili packs some serious flavor thanks to the addition of sausage, green chilies, chipotle peppers, roasted corn, and salsa verde.
Buttermilk Cheddar Jalapeño Cornbread
This Cheddar Jalapeño Cornbread is savory, spicy, and a little bit sweet from a touch of brown sugar and honey, pickled jalapeños, and loads of cheese.
Cocktail Pairing: Pepper Blossom Cocktail ~ Citrus and Jalapeño
Gin, St. Germain, grapefruit juice, sliced Jalapeño, and fresh basil come together for a deliciously balanced and refreshing blend of spicy, sweet, and sour.
Day #4: Pizza Rustica {Italian Easter Pie}
Skip Step #1 in this recipe, using ½ pound of the sausage you prepared on Day #3.
Serve tonight’s Pizza Rustica with the extra sauteed veggies you prepared on Day #2.
Pizza Rustica {Italian Easter Pie}
Pizza Rustica, also called Italian Easter Pie, is a savory cheesy meat and veggie pie with a slightly sweet, super easy, buttery crust.
Coconut Maple Panna Cotta {No Refined Sugar}
As is the case with many simple things, the magic of Panna Cotta is in its minimalism. With only a handful of ingredients you can create a deliciously delicate, light, elegant dessert that’s literally is as easy as making jell-o. PLUS, Panna Cotta (always gluten free) can easily be made without dairy or sugar.
Day #5: Cornbread Salad with Italian Sausage and Tomatoes
Using the remaining sausage and cornbread that you prepared on Day #3 means tonight’s dinner will be on the table in about 30 minutes.
Cornbread Salad with Italian Sausage & Tomatoes
This cornbread salad starts with cubes of Jalapeño Cheddar Cornbread dried in the oven then tossed with Italian sausage, cherry tomatoes, and spinach in a quick vinaigrette. It is a surprisingly delicious and unique meal that the whole family will love, even the biggest skeptics.
Aperol Spritz Cocktail (Spritz Veneziano)
This classic Italian aperitif cocktail is the color of a sunset and capable of brightening any ordinary afternoon with it’s light and refreshing mix of sweet, crisp, and bitter.
Perfectly Soft Chocolate Chip Cookies
These chocolate chip cookies are deliciously soft and tender, packed with chocolate, and so many layers of rich flavors that it’s impossible to eat just one.
Shopping List, Winter Meal Plan #9
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Print*Does not include ingredients for suggested desserts or cocktails
- 11 poblano peppers
- 2 lbs tomatillos (about 16-18)
- 6 yellow onions
- 2 pounds Yukon Gold potatoes
- 1 or 2 ripe avocados (optional, to top Chicken Chili on Day #3)
- 5 heaping cups spinach
- 16 oz cherry tomatoes
- 1 bunch green onions
- 1 carrot
- 1 rib celery
- 12 cloves of garlic
- 8 limes
- 1 lemon
- 2 ½ cups fresh cilantro
- 1 cup fresh Italian parsley
- ¼ cup fresh basil
- Vegetables for sautéing. Purchase enough to serve as a side dish for two meals this week. Suggestions: asparagus, peppers, green beans, carrots, zucchini, broccoli, cauliflower, yellow squash
- 3 lbs boneless, skinless chicken thighs
- 16 ounces ground beef, at least 90% lean (preferably 96% lean)
- 3 lbs Italian sausage, hot (spicy) or sweet (mild) or any combination of the two.
- 3–4 slices bread (enough for 1 & ¼ cups fresh bread crumbs)
- 7-ounce can chipotle peppers in adobo sauce (you’ll need about 5 peppers)
- 2 cups beans – any variety, canned and drained, for Chicken Chili on Day #3. You can also use dried beans, prepared ahead of time in the slow cooker
- 1 cup ketchup, divided
- ½ cup + 2 tablespoon dijon mustard
- 5 cups chicken broth
- 1 tablespoon Worcester sauce
- 3 tablespoon seasoned rice wine vinegar
- 6 ounces roasted red peppers (from a jar)
- Tabasco or hot sauce (optional, to taste)
- 1 teaspoon Tajin Seasoning (*See note below)
- 3 teaspoon dry Italian Seasoning
- 2 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cup long grain rice
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- 2 cups unbleached, all-purpose flour
- ½ teaspoon baking powder
- 12 large eggs
- 1 ½ cups half and half
- 1 & ½ cups buttermilk
- 18 tablespoon (8 ounces) butter
- ¾ cup grated parmesan cheese
- 16 ounces sharp white cheddar cheese, grated
- 1 lb whole milk ricotta cheese
- 1 generous cup (about ¼ lb) shredded mozzarella cheese
- 21 ounces frozen corn
- 12 ounces frozen shredded hash brown potatoes
- 1 cup extra virgin olive oil
- 1 tablespoon vegetable or grape seed oil
- Salt and pepper
For Jalapeño Cheddar Cornbread (Served with Chicken Chili on Day #3 and used in Cornbread Salad on Day #5):
- 1 ½ cups unbleached, all-purpose flour
- 1 cup ground cornmeal
- 1 tablespoon cornstarch
- 1 tablespoon dark brown sugar
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ¾ teaspoon salt
- 2 heaping cups grated cheddar or Monterey Jack cheese, divided
- ½ cup diced pickled jalapeños
- 1 cup buttermilk
- 3 tablespoon honey
- 3 large eggs
- 1 stick (8oz) butter, melted
If you don’t want to make cornbread, pick up a package of prepared cornbread from your local market’s bakery. You’ll want to purchase enough for everyone to have a slice tonight PLUS 4 cups of cornbread cubes for Cornbread Salad on Day #5.
*If you can’t find Tajin Seasoning at your local market, you can order it, or substitute any kind of Mexican seasoning blend or chili powder. (FYI - some markets stock Tajin in the fresh produce section.)
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