Heading into Week 5 of Lockdown and meals are getting tricky. I weighed myself and was shocked to see I’d gained 6 lbs! The scale is moving in the wrong direction. So I’m back to diligent meal planning. The image above is from Instagram but I’m going to link to the recipes, such as they are, here. Some are just obvious and some are premade. Remember, it’s lockdown so don’t judge!
The chili was a packet of McCormick. I used by brand new gadget from Pampered Chef which may have worked too well. I looked at it and thought it looked more like Cincinatti Chili. Live and learn.
Tuesday is another open the jar and defrost the meatballs but I am making garlic knots using this recipe. I’m skipping the mozzarella and using full-fat cream cheese. It’s 2 WW pts per knot!
Wednesday is actual cooking…kind of. I’m using a recipe from Emily Bites. Clearly taco components are non-perishable, given the contents of my pantry once my husband finished grocery shopping.
Thursday is another tex-mex themed meal. I swear I didn’t realize it until just this minute. Anyway, Mexican Adobo Rubbed Grilled Pork Tenderloin (the full name) is about the only way I will eat pork tenderloin. And grilling means few dishes. Win-Win!
Saturday I’m trying a new pasta recipe because, well, pasta is nonperishable. I’m getting brave using up the mozzarella since we have a grocery delivery on Wednesday. So Garlic Mozzarella Margherita Pasta it is. And yes, I did type Pizza instead of Pasta the first time.
Sunday I’m hoping for a lazy day around the house. The pot roast doesn’t really have a recipe per se. It did once but it’s been reinvented a few times. Right now it’s just pot roast, carrots, potatoes, and whatever else I can find. Just dump the veggies under the meat, slather the meat with creamy horseradish, and cook for about 8-10 hours on low. I think I may add beef broth to it, but I’m not sure.
Phew, that was a lot of information for a thrown together menu. If anyone has some easy pantry meals, I’m all ears.
Stay healthy and stay home, if you can.