Feel Freda Talk

I pretty much map out meals for weeks at a time so that there’s always at least a plan of the meals we’ll have for that particular week. It helps with grocery shopping and it also eliminates the “what the f**k will we have for dinner?” panic that I know most adults experience.

Now, notice this says “meal plan” and not “meal prep”? That’s because I do not meal prep. I’ve never been good at it because I’ll make a dish to meal prep and after the 2nd serving, I don’t want it again. It gets boring eating the same meal day in and day out. What I like to do instead is meal plan so that the groceries I buy can be used for certain meals, but I also like to ensure that I can use the same ingredients for multiple recipes.

There are certain things I buy specifically for a recipe I love, so I try to get the most out of those ingredients as I can for that week. For example, when I buy ricotta cheese, I like to buy the bigger, 32 oz. container and use it for multiple meals. I use it for pasta dishes, like stuffed shells or lemon pesto pasta, and I’ll also use it for a breakfast dish, like on a piece of toast or English muffin with fruit. Same goes for eggs. If I’m buying eggs, I like to use them as quickly as possible. I’ll use them for breakfasts, but I’ll also cook dinners with them, such as in a baked ziti or in corn bread.

This week’s meal plan is a bit different being that I’ll be on my own for 3 nights while Vin is at work and we’re having company over the weekend. This week’s meal plan is as follows: