Sometimes, it’s so very easy to get stuck in a kitchen rut. Even for those who cook all the time and seem to have an endless supply of gourmet meals up their sleeves. Everyone gets a little bored with the same ‘ol same ‘ol. My husband, The Maniac, is happy eating the same few items day in and day out. That would kill me slowly from the inside out. I have always needed a little variety with my meals. Different meats, different flavors, different textures. I certainly have my favorite meals that reappear a few times a month on our menu, but to have the same thing twice a week? No thanks!
Here’s the problem with variety though…when it’s 5pm and you’ve worked all day, schlepped kids around to activities and are a pile of goo you’re so exhausted, the last thing you want to do is muster the energy to even think of what to cook for dinner. One of my tricks for overcoming this hurdle is meal planning. I have my little calendar up on the fridge where I write in a week’s (or more if I’m not a pile of goo) worth of dinners so the “what’s for dinner?” conundrum is taken care of. Then, I have one day a week that I shop. Period. No changes, no putting off ’till tomorrow. I loathe stopping at the grocery store after a work day, spending precious family time or relaxing time, in the checkout line. And if you can tackle these two tasks each week, the rest is easy! Because then you can sleep-walk into the kitchen, check your menu, take out the ingredients, and get dinner going. Sometimes all you have to do is take away the excuses in order to change some bad habits.
In order to help with some meal ideas, I’m adding a “Last Night’s Dinner” category to my recipe section where you can find periodic posts of meals we have here at our house. I’d love for you to post meal ideas as well! Let’s share the great ideas!
Here’s what we had last night for dinner:
Pan seared, oven finished organic, grass fed steaks: Rubbed with walnut oil, sea salt, freshly ground pepper, sage and smoked paprika. In a large Lodge cast iron skillet over medium high heat (hot), sear both sides of steaks in coconut oil. Splash with balsamic vinegar and about ¼ C of broth. Cover with lid and finish in a 450° oven until medium (about 150° internal temp.) or about 10 minutes, depending on thickness of steaks.
Organic Kale chips: Rub washed, dried and torn kale pieces with melted coconut oil, making sure to cover them all with a little oil. Spread on a parchment lined baking sheet and bake at 350° for about 15 minutes, or until kale is crispy, but still green. Watch carefully as it turns brown quickly at the end and then it’s bitter. Sprinkle with sea salt.
Organic Zucchini spears: Slice washed and dried zucchini into spears (cut in half, then slice each half into spears). Sauté on medium high heat in coconut oil until tender but still firm. Sprinkle with sea salt, pepper and a pinch of thyme.