I am starting to focus on cooking at home again. By doing so, I can focus on several things better including saving money, controlling what goes into my food, and eating healthier. For the past two months, I’ve been eating out a lot more and not planning our meals. This comes with a price as, after a long day of work, it’s usually make something quick, easy, and a lot of it. Bad, bad, BAD!!! This meal plan gets me off to a good start with balancing proteins, styles, tastes, and textures. It will surely be a successful jump back into doing what I love to do….cook!
Saturday June 5th
Spanish-style tuna and potato salad. This salad uses tuna packed in oil, potatoes, paprika, and is eaten over a bed of lettuce.
Sunday June 6th
Navy bean soup. Using up the ham bones in my freezer and the navy beans from my bourbon baked beans made last weekend.
Monday June 7th
Buttermilk oven fried chicken. Using up the buttermilk from homemade ranch dressing. I’m going to use chicken thighs instead of chicken breasts in this recipe. Though the cooking time will be longer, the flavor and moisture content will be top-notch.
Tuesday June 8th
Navy bean soup. Act two.
Wednesday June 9th
Buttermilk oven fried chicken. Act two.
Thursday June 10th
Grilled tilapia with parmesan polenta. Have to sneak some more fish in this week. Why not with some creamy, cheesy polenta!
Friday June 10th
Grilled chicken with whiskey-ginger sauce. Another grill day. Cross your fingers for weather. Anything with whiskey/bourbon is better!