Meal Plan // Week of April 15

It’s my first meal plan post! I hope to start doing these every week to provide my readers with what they’ve been asking for: meal ideas laid out in an easily digestible way. Those that are linked are either from cookbooks (I’m linking the cookbook) or recipes from online resources. If a recipe is not linked, it is because it is my own and a recipe post for it doesn’t yet exist on this blog. 

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Leading up to Easter, I want to cook dinners that are super easy to make, yet may seem like you spent quite a bit of time in the kitchen. You may view the meal list below and think, Is Jennifer sure these are actually easy? Yes, they totally are! I hope to be able to show you how to make each one in my Instagram Stories so make sure you follow along over there. And, tell me what you’re making. Let’s inspire each other!

Monday: Lentils with Pork Belly and Yukon Gold Potatoes

This recipe is from the Cúrate cookbook, which does feature dishes that may be a little more advanced than your average recipes, but worth the effort all the same. Other than the pork belly, the ingredients list is what I normally stock in my pantry: green bell pepper, onion, carrots, garlic, crushed tomatoes, bay leaf, lentils, Yukon gold potatoes, and sweet smoked paprika. 

Tuesday: Cacio e Pepe with Roasted Vegetables

A classic! There are so many recipes out there. Find yourself one that isn’t too fancy-pants as this dish should feature just spaghetti, Pecorino Romano cheese, black pepper, butter and some pasta water. Maybe a touch of salt depending on your pasta water and preference.

Wednesday: Lemon Pepper Chicken Thighs and Salted Potatoes with Herb Sauce

The chicken thighs are my own and if you’re interested in how they are made before my Instagram demo, check out my saved Instagram Story highlight titled “Poultry” for the information! Simple and delicious. The Salted Potatoes with Herb Sauce is another gem from the Cúrate cookbook and it basically just involves an easy cooking process to coat the potatoes in a shell of salt, making a crust that is going to be out of this world tasty. Then, the herb sauce is made by combining fresh cilantro, fresh parsley, garlic, fresh oregano, olive oil, sherry vinegar and cumin in a food processor and trying not to drink it straight.

Thursday: Pozole Verde

Every since Alex at The Defined Dish posted this recipe I’ve been wanting to make it! The process IS simple, but there are a handful of steps that involve different phases of blending ingredients together. I’m so looking forward to this! She had me at tomatillos and poblanos

Friday: Spaghetti Squash Pad Thai

Not even exaggerating when I say that I make this at least twice a month, but probably more. It’s so easy: roast the spaghetti squash, then blend all pad Thai sauce ingredients in your processor. Finish my combining the two and topping with cilantro, lime wedges, bean sprouts, cashews, anything you’d like.

Here is the grocery list if you want to make everything. 

Here is the list of meals broken down by ingredient so you can decide which to make and which ingredients you need!