It feels like forever since I’ve written out a menu for the week, so it was high on my list to get done this weekend. I also branched out to try a few new (easy) recipes and so far they’ve all been winners. This is way too much food for one person for the week; I actually made enough to last me most of next week too, since I’ll be out of town this coming weekend. I’m not sure I’ve ever been that ahead of the game.
Lunches & Dinners: Lemon Garlic Shrimp, Chicken Salad w/ Avocado & Tessemae dressing*, Perfect Round Roast with parsnips & turnips and kale or asparagus, Chocolate Chili, and Bora Bora fireballs with confetti rice.
*I’ve been hearing about Tessemae dressing for a while and was super excited to find it at Whole Foods this week. I bought Chesapeake Lemon(Ingredients: Olive Oil, Organic Lemons, Organic Garlic, Mustard, Sea Salt, Cracked Pepper, Spices) and Southwest Ranch (don’t see it online, but it’s non-creamy). I love making my own salad dressing, but having a prepared option now with these squeaky clean ingredients is awesome. I’m saving the Southwest Ranch for my next taco salad, but I can confirm that the Chesapeake Lemon is delish.
I’ve been doing my Sunday cooking for about a year now and along the way I’ve refined the process a lot. Exactly how I go about it usually depends on what the day looks like (do I have limited time because we have plans or will we be home all day), but I promise even if you just spend thirty minutes doing some prep work your weeknights will feel less stressful.
Tip #1: Start with an empty dishwasher. (If you don’t have a dishwasher, I’m sorry. But I lived without one, or a garbage disposal, for five years in SF so it’s not an excuse.) I keep the dishwasher open as I prep and cook food and as soon as I’m done with something I rinse it and throw it in. Once the dishwasher is full I run it. I used to pile all the dishes in the sink, thinking I could get through the cooking faster. There is nothing worse than being done with all your prepping and cooking and then getting to spend an hour dealing with dishes. Or even more fun, still be managing dishwasher loads come Tuesday.
Yesterday I ran ours three times. This may sound extreme, but I won’t run it again until next weekend as I’ll only go through a few plates and glasses during the week. Our dishwasher is also very small so it was more like two loads.