Week's Eats: Week of 10/1

I get asked all the time to create some sort of meal plan. I have been hesitant because I want to create something that is really helpful for you all, not just showing you recipes that you could eat if you wanted to.

Since Olivia’s arrival life has obviously gotten a little crazy but my one goal during the day is to make dinner. Mostly because cooking is where is I am happiest. So if my house is a mess and laundry needs to be done, or even if I haven’t even brushed my teeth, if I make dinner, I feel like I have accomplished something.

So here is how I make sure dinner gets on the table each evening. Included in each meal plan is fridge foraging which you all have already seen but I wanted to include grocery lists and prep plans to make it easier for you to get dinner on the table as well. One last note almost all of these recipes will be easy, use minimal ingredients and not use too many pots or pans. That is my new reality with a baby these days and I would imagine a lot of you are also in the same boat.

Enjoy and as I start this, please let me know if there is anything else I can do to make this easier or more understandable.

So without further adieu, here is what I ate and how I pulled it all together for the week of October 1st.:

Menu

Monday: Coconut Lentil Soup

Tuesday: Scallops with Parsnip Puree

Wednesday: Fridge Foraging: Pasta with Delicata Squash and Brown Butter

Thursday: One Pan Chicken and Rice with Chickpeas and Chard

Grocery List

Pantry

• Green lentils

• 1 - 28 oz can crushed tomatoes

• coconut oil

• 1-13 oz can coconut milk

• curry powder

• kosher salt

• freshly cracked black pepper

• olive oil

• breadcrumbs

• dried spaghetti or your favorite dried pasta

• 1 quart vegetable or chicken stock

• chicken dry rub (this is my favorite)

• 1 15 oz can chickpeas

• 1 cup long grain white rice, such as Jasmine rice

Produce

• 2 yellow onions

• 1 head of garlic

• 1 medium sized piece of fresh ginger

• 1 bunch fresh cilantro

• 1 to 2 limes

• 1 delicata squash, about 1 - 1 1/2 lbs

• 1 lb Brussels sprouts

• 1 bunch fresh thyme

• 1 shallot

• 1 lemon

• 1 bunch fresh chard

• 1 lb parsnips

Dairy

• unsalted butter

Meat/Seafood Counter

• 2 lbs chicken thighs

• 3/4 to 1 lb large sea scallops (16/20 size)

Prep List (things you can do ahead on Sunday to get a jumpstart)

• Make the parsnip puree

• Make the soup so you only have to reheat on Monday night

• Roast the delicata squash then store in the fridge in an airtight container

Random Notes

I froze half of the soup to eat for dinner another night

I also froze the remaining parsnip puree for dinner for another night. I plan on thining it out with a little vegetable stock and will serve it as soup with a crusty piece of bread

Grab the recipes below