Red Cedar
More apocalypse, less angst
Eating fabulous in 2014 – January meal plan
Having skipped December due to the erratic nature of holiday-eating, I am back with a month of meal-planning to kick off the new year!
Some of these recipes might *sound* elaborate, but for the most part they are not (and if they require more prep or cooking time I have scheduled them for weekends or will put ingredients together ahead of time). Meal plans help me to cook food that is healthier and more interesting, ensure variety in our diet, and cut way down on food waste. Additionally, planning has eliminated impulse food buys and cut the grocery bill in half (I notice a significant difference on weeks that I have a list in hand versus when I don’t). If getting organized around after work dinners is a resolution for you – I highly recommend getting started – keeping your own schedule, food parameters and interests in mind.
In the last few weeks I’ve started using the site/app Pepperplate to collect and organize recipes as well as put them into a planner and create shopping lists. It takes some time to get set-up with the recipe collection, but once you get going, I can imagine this to be really helpful (I’m hoping by February I can do my entire month of meal planning using the site).
Here is what we are eating in January:
Wednesday: 1 Whatever is in the fridge and still edible when we get home from Victoria
Thursday: 2 Sweet Potato and Quinoa Salad, w/ grilled chicken breast
Friday: 3 Lentil Soup, w/bread & greens on the side
Saturday: 4 Portuguese Fish Supper
Sunday: 5 (Band Practice) Baked whole salmon, wild mushroom risotto, caesar salad
Monday: 6 Turkey Tetrazinni made with brown rice w/roasted vegetables
Tuesday: 7 Penne with Roasted Tomatoes, Garlic, and White Beans w/cold sliced vegetables
Wednesday: 8 West African Peanut Soup with Chicken
Thursday: 9 Pork Chops with Fennel and Caper Sauce w/steamed green beans
Friday: 10 Leftovers
Saturday: 11 Venison Pot pie w/green salad
Sunday: 12 (Band Practice – Dinner TBD)
Monday: 13 Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes w/
Tuesday: 14 Roasted Salmon with Shallot Grapefruit sauce w/steamed potatoes and carrots
Wednesday: 15 Pork Ragu w/green salad (cook pork shoulder on Monday in advance)
Thursday: 16 Red Lentil Curry w/brown basmati and cold sliced veggies
Friday: 17 Leftovers from earlier in the week
Saturday: 18 Out
Sunday: 19 (Band Practice) Chicken and Veggie Pot Pie
Monday: 20 Portuguese One Pot Chicken and Potatoes
Tuesday: 21 Skillet Gnocchi with Chard and White Beans w/sliced tomato salad (cook Barley for next night)
Wednesday: 22 Mushroom Barley Salad w/Grilled Italian Sausage
Thursday: 23 Leftovers
Friday: 24 Mexican Beans and Rice w/fresh chopped peppers, tomatoes, avocado
Saturday: 25 Seared Duck Breast with Amarula w/roasted yams and potatoes and green salad
Sunday: 26 (Band Practice – Dinner TBD)
Monday: 27 Turkey Rice Soup
Tuesday: 28 Pork and Plums w/spinach/walnut salad
Wednesday: 29 (Salon – Dinner for twenty) Vegetarian and Meat Lasagnas, Caesar Salad, Bread w pudding for dessert
Thursday: 30 Chinese Beef and Broccoli
Friday: 31 Leftovers from earlier in the week
Red Cedar 
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