I spend most of my days cooking for other people, but my family still has to eat, as well. Many clients ask what a chef’s meal plan looks like, asking if we eat incredibly fancy food every night of the week. The truth is, we usually eat simple, tasty fare prepared with fresh ingredients, but our food is rarely “haute cuisine” except for special occasions. A comprehensive meal plan allows us to eat fresh, healthy food without waste, and to stick to our budget. Fancier foods are saved for special occasions.
DINNERS
Week 1
Monday:Shrimp Enchilada bake with salad and crusty bread.
Tuesday:Pork piccata with golden acorn squash, salad, and broccoli.
Wednesday:Baked whole chicken with baked sweet potatoes and long beans.
Thursday:Rustic Cabbage soup with crusty bread.
Friday: Leftovers.
Saturday: Eating out due to extensive travel.
Sunday:Pumpkin Bisque with grilled cheese on artisan bread. I’ve got an amazing bisque recipe from a fabulous restaurant, L’etoile in Charlottesville, VA. The restaurant uses a lot of local products, and the food is amazing. We’ll be serving this up and freezing some for the move.
Week 2
Monday:Roasted turkey, stuffed with apple, chicken sausage, & cornbread stuffing.
Tuesday: Tofu & Chickpea Indian Curry over Brown Scented Rice.
Wednesday:Veggie Lasagna, Shawn-Style, served with salad and garlic bread.
Thursday: Zirva, with brown rice and seasonal veggie. Zirva is chicken roasted with plums and apricots, and it’s incredible. The recipe is from my mentor, Chef Channon, in her book “Celebration at the Sarayi,” which takes a look at 1500’s Turkish Ottoman Empire cooking.
Friday:A second day of extensive travel means a second time eating out in two weeks. Normally, we eat out less than once a month.
Saturday:Venison and Wild Mushsroom straganoof, served over spaghetti squash “noodles.”
LUNCHES (mix-n-match): Leftovers. Tuna salad on whole grain bread. Salad. Probably some things I am forgetting.
BREAKFASTS (mix-n-match): Steel-cut oats. Greek yogurt with fruit. Whole Grain toast. Scrambled/fried/poached eggs. Fruit. Homemade healthy muffins.
SNACKS: Hard boiled, farm-fresh eggs. Nuts. Cheese. Fruit (pomegranates are in season, yummy!). Fresh salsa & corn chips. Raw Veggies. Steamed artichoke. etc. Homemade healthy muffins.
BEVERAGES: Milk. Tea, caff and non. Water. Coffee.
Souces:
Renaissance Cuisine
L’etoile of Charlottesville
