(Image credit: Brie Passano)
In the quest to simply life without giving up a good dinner, I’ve been trying to become more of a planner. I give myself Sunday evening to prepare for the week ahead, and try and keep the meals I choose as easy as possible so that I don’t get derailed come Tuesday. The catch is to keep them interesting as well so that it’s a dinner you can’t wait to come home to, even when faced with the siren song of takeout.
Monday: Slow Cooker French Onion Soup & Easy “Lardon” Salad (recipe follows)
Tuesday: Teriyaki Salmon Bowls with Bok Choy
Wednesday: Ravioli with Figs in Rosemary Brown Butter
Thursday: Meatballs Marinara on Polenta
Friday: Take the night off and let someone else do the cooking – you’ve earned it!
Time Saving Tips:
- On Sunday night, make the teriyaki sauce and caramelize the onions for the soup. Refrigerate the sauce and caramelize the onions overnight in the slow cooker, adding the stock and brandy the next morning. The soup can continue to cook on low basically all day – it’s low maintenance like that.
- On Monday evening, simply make the lardon salad and then serve soup with broiled cheesy toasts.
- If you have a rice cooker (and you should!) with a timer, set it so that your rice is cooked and ready to go when you walk in the door on Tuesday. If you made the teriyaki sauce in advance you’ve got dinner on the table in 20 minutes, tops!
- If you’re feeling extra ambitious on Sunday night, you can make everyone’s favorite marinara. Otherwise, a solid jarred version will be just fine – so says Ina!
Do you have any meal planning tips or tricks to share? If so, let us know in the comments!
Easy “Lardon” Salad
- 1 head of frisée, washed and chopped
- 2 oz pre-diced pancetta
- 1 tablespoon sherry vinegar
- 1 teaspoon dijon mustard
- salt and pepper to taste
In a pan over medium heat, cook the pancetta, stirring periodically until crisp and all its fat is rendered. Remove pancetta to paper towels to cool, and transfer reserved fat to a serving bowl. Add sherry vinegar, dijon and salt and pepper to taste. Whisk until emulsified and then toss with greens and pancetta just before serving.