All right people, Iโm back. Since last we spoke I have been cranking on work โ that vacation I was so wistful for? Those handstands on the beach and dinners on the screened-in porch? ย They became distant memories as soon as the iphone photos were auto-flowed into their own Apple album. Closed the book on summer vacation! Gone! To quote one of Pixarโs more brilliant characters, โI never look back, darling, it distracts from The Now.โ So what is The Nowโฆnow? Itโs back-to-school. Itโs back to eighty-five pairs of shoes by the front door. Back to forgetting to check backpacks. Back to alarm clocks, school lunch-packing, breathless breakfasts, andโฆstructure. To start the year off right, naturally, Iโve put together a little gift for everyone โ me included: A Sunday-to-Thursday weekly dinner plan (plus shopping list โ click on link at the end.) ย But instead of just, you know, giving it to you, I thought Iโd also share the reason why I chose each recipe for each particular night โ why pulled chicken on Sunday? Why salad pizza on Wednesday? There is a method to the madness and in the spirit of back-t0-school, I figured youโd want a little lesson plan to go along with the recipes. Here you go and good luck!
Sunday (morning or afternoon)
- Go food shopping
- Make a jar ofย vinaigrette that you can use all week.
Sunday Dinner
- Barbecue Pulled Chicken Sandwiches with Cole Slaw
- Chopped Tomato & Avocado Salad with Red Onion, Cilantro and that homemade vinaigrette you made earlier
Why? So you can make extra BBQ pulled chicken. It freezes well, and is a great thing to have on hand if you have to make a quick serves-one meal for an athlete who needs to eat before or after a game or practice. Or a picky eater who wonโt touch whatever it is you are serving. Or a spouse who staggers in late, after everyone has eaten. Alternately: You can freeze the entire thing and have a full dinner for four ready for later in the week. The second half of the cabbage will be used for Tuesdayโs dinner.
Monday
- Spaghetti with Corn, Country Ham, Basil, Parmesan
- Green Salad with tomatoes, red onion, and that homemade vinaigrette you made on Sunday
Why? Never start with something ambitious on Monday. Remember: You are in it for the long game. This is easy, fast, seasonal, and requires a minimal number of pots. In other words, total keeper. Also: Feel free to replace the country ham with bacon โ or with olive oil if you want to make it a Meatless Monday. Make twice as much salad as you eat. Save the rest (undressed) in a bag for salad pizza on Wednesday.
Tuesday
Why? It works because it has a lot of overlapping ingredients with the Tofu youโll have on Thursday, but feels like something else entirely. The only thing you have to worry about is spacing them out well so people donโt get soy-overload. Also, this is extremely light โ another reason why itโs nicknamed โredemption saladโ โ so feel free to round out the meal with a baguette or some noodles.
Wednesday
- Salad Pizza (add some of the basil you have leftover from Monday night)
Why? Itโs quick and healthy and a nice warm-weather pizza. If kids wonโt touch a salad pizza, top one half of the pie with pizza sauce and mozzarella for them. (Note: sauce and mozzarella are not included on the attached shopping list.)
Thursday
- Soy-Ginger Tofu
- Sauteed Spinach
- White or Brown Rice
Why? I love this meal because itโs totally pantry-driven, so if it works on Thursday, great. If you donโt get to it till next Thursday, that works, too. Obviously the tofu will expire at some point โ but unlike meat or fish which comes with use-it-or-lose-it pressure, it gives you a little breathing room. Another reason to make this? Itโs so freaking good! If someone protests on the grounds of tofu (as my children still do) heat up that extra bbq pulled chicken from the freezer and slap it on a sandwich.
Friday
Go out. Call it in. Eat in the car. Whatever you do, take the night off!
Click here for your meal line-up and shopping list.
ย
Thank you, Jenny! Iโm so excited to try this menu plan for back to school!
I refer to my copy of DALS often, and read your blog every day!
xo
I am so grateful for this โ Iโm keeping a dinner diary, inspired by yours, and this week weโll be following your meal plan, especially as itโs really easy to customise to non-meat-eating. If you did nothing else this week, you can be pleased with yourself for making my planning that bit easier! And if you did it every week, well letโs just say you could charge for that app.
I love this! So helpful, thank you!
Thank you, this is wonderful. I love your cookbook, website and I think every one of your recipes that Iโve made. ๐
โNever start with something ambitious on Monday.โ This is where I always go wrong, I jump on Mondayโs dinner like a horse out of the gate. No wonder Iโm over it all by Wednesday. Thanks for the meal plan and this tip!
Brilliant post. How long did it take for your brain to work that way? Itโs astounding!
Totally needed this โdoesnโt get easier than thisโ โฆ thank you!!
Naw! Iris is such a sweetie! Iโm new to your blog (first visit) and I am amazed at the quality of content in every post. Such great, accessible recipes and inspiration to make any home cook smile. I do love salsa verde. Love the idea of having kale โsnuck inโ to delicious dressings like thisโฆ nutrition packed in! x
Such a great idea for the week. We are working on our back to school / practice schedules & meals. It is going to take some tweaking before we get it right. Love the Fridayโs off. My mom cooked every night when I was a kid except for Fridays. Friday was fend for yourself night. Thanks for sharing your ideas.
This just made me cry. Thank you for putting this together because it is exactly what I needed exactly when I needed it. Thank you!
Is it too stalkerish to say that I love you?
I like your blog, recipes, and ideas, but I love Iris most. We have a Violet, a BT whoโs just as cute! Sheโs my granddoggie.
Hi, Jenny.
I had spotted your recipe for Pulled Chicken Sandwiches on the Wednesday Chef blog recently and had tagged it as one to try. (FYI: I am copying parts of the comment I also made on her blog)
I finally got my chance last night. Feeling noble, I made the BBQ sauce myself โ the โAll-American BBQ Sauceโ from the July 2012 issue of Bon Appetit (they used it on their ribs, which were outstanding). I guess I shouldnโt feel too noble โ homemade or not, there is a fairly high sugar content in that BBQ sauce, thanks to the Coca-Cola, ketchup and molasses in the recipe. Nonetheless, it is delicious. I made four chicken breastsโ worth. I made do with store-bought coleslaw โ a working girl can only do so much, right? But I DID try out the quick-pickled red onion and jalapeno slices on your recipe page.
I wasnโt sure whether hubby and/or I would like it, but it was a huge hit. I donโt think I could eat tons of it at one sitting โ it was quite sweet, b/c of our BBQ sauce. But we each scarfed down one slider and shared another. And I couldnโt help but notice hubby used the last bit of his bun to wipe the plate clean.
I put two portions in the freezer; it will be great to pull one out of the freezer on a November day when Vancouver is particularly cold and rainy.
Also, you were right about the red onion and jalapeno โ they were terrific, just the right spicy/vinegary hit to counteract the sweetness of the chicken. It was only my second foray into pickling (the other was some pickled red cabbage to accompany Yotam Ottolenghiโs outstanding lamb shwarma). Having done it twice now and finding it both fast AND delicious, I think Iโll be doing it a lot more.