Meal Plan 07/09/2018 - 07/13/2018

One day I will post more than meal plans here on this neglected blog. Today is not that day.

Monday: Firecracker Baked Salmon served on spinach berry salad.

Tuesday: Firecracker Baked Salmon served on spinach berry salad Tuesday edition (which is exactly the same as Monday's, just served on a Tuesday).

Wednesday: Last week was a HelloFresh week and one of the meals was this gorgeous Thai Beef Salad. I'm going to try to recreate it using a flank steak that I cook in the sous vide and finish on the grill. (If you want to try HelloFresh, this link gets you $40 off your first box. Do it. You won't regret it.)

Thursday: Mexican Street Corn Salad served with Turkey Stuffed Peppers. 

Friday: Shawn's playing a gig so the kids and I will either order a pizza or go out for burgers depending on my level of end-of-the-week deflation. 

What's on your menu this week?

Meal Plan 06/17/2018 - 06/22/2018

We're in the middle of a bit of a heatwave so this week's meals are (hopefully) not going to be too hot for the kitchen. Today is my meal prep day so I made a giant pot of spaghetti sauce early this morning before it got too hot (Pops takes it for daycare lunch and we use the leftovers in various ways). 

Father's Day: Devilled eggs, sous vide New York strip steak finished on a screaming hot grill and served with an herby, lemony compound butter, Smitten Kitchen's slow-roasted tomatoes on top of baby greens that have been dressed with lemon juice and olive oil and topped with a healthy crumble of goat cheese, and sauteed asparagus with lemon. Smitten Kitchen's strawberry summer cake served with fresh whipped cream for dessert. 

Monday: Michigans using leftover spaghetti sauce. Served with sliced cucumber and carrots and a homemade dill dip. 

Tuesday: Giant green salads topped with leftover steak, slow-roasted tomatoes, goat cheese, etc. 

Wednesday: Some sort of chicken skewer done on the barbecue with lots of bell peppers, red onion, and grape tomatoes. Served with Mexican Street Corn Salad (made allergy-friendly with greek yogurt instead of mayonnaise). 

Thursday: Leftovers! 

Friday: I'm going to try to figure out carnitas in the Instant Pot because I blew up my slow cooker a few months ago in a devastating baked beans disaster. If I'm successful I'll serve on taco chips with a lime crema, fresh guacamole, and salsa. If I'm unsuccessful we'll order pizza.

What's on your menu this week? Did you do something special for Father's Day?

Meal Plan 05/28/2018 - 06/01/2018

I've managed to completely fall off the meal-planning wagon and my budget/sanity/fridge are suffering. I'm completely overwhelmed by...life...right now so I'm committing to get back into my habit of Sunday meal planning. It feels like a manageable step that will hopefully add a bit of structure to my week (and cut back on the flood of junk food / comfort food that seems to piggyback with stress). 

I'm also experimenting with sous vide and could use some help. I bought Shawn the Anova (affiliate link) for his birthday and so far we're underwhelmed. I've only used it twice (once for sirloin steak and once for chicken breast) but both times the meat came out a bit mushy and unappealing. Do you sous vide? Point me to your best recipes, tips, and tricks, please! 

{Follow along on Instagram @hillarywith2Ls to see if I manage to stick with my plan. #dinnerwith2Ls} 

Monday: Giant green salads topped with fresh mozzarella and grilled flank steak.

Tuesday: Spaghetti Pie served with green salad on the side.

Wednesday: Asian Noodle Salad served with whatever fish looks good at the fishmonger.

Thursday:  Grilled smokies, Mexican Street Corn Salad, and roasted peppers with garlic and herbs.

Friday: Snack dinner! Chicken wings, nachos with fresh guacamole and salsa, fresh veg and homemade ranch dip, popcorn, strawberries, and watermelon. 

What are you planning to eat this week?

Hands-on Cook-off Contest by Better Together BC

The Hands-on Cook-off Contest is back! Between now and May 16, 2018, any BC resident can submit their video to enter to win some amazing prizes (like $1,000 cash, thankyouverymuch). 

Videos can be submitted in either of two categories:

• To enter in the Multigenerational category, at least two generations must be involved in the making of the recipe.
• To enter in the Youth category, at least two youth aged 18 and under must participate in the making of the recipe.

Cooking with my kids is not stress-free, and sometimes it is not even a little bit enjoyable for anyone participating in the cooking or existing in the general vicinity of the cooking. But it's important. I want my kids to grow up with a healthy relationship to food. I want them to appreciate the care and effort that goes into preparing food. I want them to be familiar with different ingredients and different cooking techniques. I want them to feel comfortable and confident in the kitchen.  

My parents never discouraged me from experimenting in the kitchen, even when it resulted in offerings such as a solitary black olive floating in a (white porcelain) bowl of water. They made me feel like I'd created a new and exciting dessert when really what I'd presented them with was a faux turd. My parents gave me the freedom to play with different flavours and made the kitchen a fun place to spend time. It's something that's stuck with me and it's something I want to give to my kids.

If you're a BC resident and you've got a budding chef, head over to Better Together BC to enter the contest, but also to check out the great resources and recipes. Good luck!

{image: bettertogetherbc.ca}