To plan weekly meals takes time.
To plan weekly meals you intend on prepping same-day takes even more time.
To plan weekly meals you intend on prepping same-day AND staying sane means… well, for me, it meant fail.
I usually take about four hours on a Sunday finding coupons and store deals and planning my husband’s and my weekly dinners, planning for enough leftovers for us to each take another meal to work, and then going grocery shopping in the hectic afternoon crowd at Dillon’s.
Oh, joy, Sundays.
Well, last week, I wanted to pre-plan and pre-prepare our week of meals so I would have less cooking and cleaning to do during the week.
I won’t lie.
It was pretty awful and exhausting, and I’m not sure I want to do it again.
Of course, I might just need more practice. Blargh.
My meal list:
- To-Go Breakfast Sandwiches
- Crockpot Jambalaya
- Roasted Italian Sausage, Peppers and Onions with Red Potatoes
- Chicken Tortilla Soup in the Crockpot
I also planned a crockpot-cooked Braised Venison meal that went HORRIBLY wrong. We’re not going to talk about it.
My grocery list:
- Too long to type
- Too long to think about
Out of four meals, I only had the breakfast sandwiches and two others prepped by 6 p.m. And I was pooped!
I froze the breakfast sandwiches and the Roasted Italian Sausage Pepper Bake for later. (In the future, I won’t freeze the onions and peppers for these. I’ll just refrigerate them. They burned and turned to mush when I cooked them.)
Fail or not, I got out of this weekend of prep 10 Berry Banana Smoothies, six delicious breakfast sandwiches, one bake and one crockpot.
I guess I can’t complain!
- 1 lb. boneless skinless chicken thighs, cubed
- 6 oz. andouille sausage, sliced
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno chili, seeded and chopped
- 2 celery stalks, chopped
- 1 tsp. dried thyme
- salt and pepper
- 2 tsp. Cajun seasoning (Check out this recipe for it!)
- 3 cups vegetable stock
- 28 oz. can diced tomatoes
- 12 large shrimp, peeled and deveined
- 2 cup cooked long-grain white rice
Adapted from The Judy Lab via Delish
The night before you want to have Crockpot Jambalaya, do the following:
Cook rice according to package directions. Remove from heat into a storage container for refrigeration. (You could also do this night of, if you want.)
Season the chicken with the homemade Cajun spice, and then saute until browned. Add to your large crockpot.
Saute the andouille sausage until just darkened. (My husband and I like it best when the edges are nearly black.) Add to the crockpot.
Saute the chopped onion, peppers, celery and garlic with olive oil, salt and pepper, and then add those to the crockpot, too.
Saute the shrimp in olive oil with salt and pepper until just pink, and then remove to a container you can refrigerate. (You can also do this night of, if you want.)
Add the remaining ingredients, except the rice and shrimp, to the crockpot.
Shove everything into the refrigerator until the next morning.
On your lunch break the next day, start your crockpot at about noon or 1 p.m. Add the rice and shrimp when you get home from work and leave it be until they’re heated through.
Pretty yum, even without a proper roux…