This week I'll be making three (yes, three) casseroles - my Chicken Enchilada Casserole from last week to be exact. We will be taking one over to a friend's house because they just had a baby and the other we are delivering to another family also with a new addition. And of course, I am also making one for us to have! It's my husband's favorite dish, and he will eat it for lunch all week and we can also get a couple dinners out of it.
A friend of mine set up a meal delivery schedule for a new mother here in Pittsburgh who is also new to the U.S. having immigrated here earlier this year from the Ukraine. I love participating in things like this, and it just works out that I can double up on the casseroles because both babies came at the same time.
This week I'm also making a favorite vegetarian recipe - one my mom introduced me to while she was here taking care of us last year when my son was born. The Ikarian Longevity Stew is so delicious and perfect for the cold spring we are having right now because the warming stew is brightened up with the freshness of the dill and fennel. I'll replace the fresh tomatoes the recipe calls for with canned, and will use up the leftover tomatoes and tomato paste to make a delicious chicken cooked with tomatoes and olives (recipe here).
So, how can I help you? You can download my weeknight meal plan and grocery list for next week right here (just don't forget the quantities are enough to make three chicken enchiladas). Reduce the quantities accordingly, or make three and freeze for the future or to share with someone you know who could use a hand right now. I buy a couple extra aluminum baking pans to keep on hand for this type of thing.
What else is a challenge for you when it comes to meal planning? Click here to send me a message and tell me about it.