Making the decision to start meal planning again was definitely a great idea. I've meal planned in the past and it worked really well but I took a long hiatus. I'm hoping to continue meal planning when my husband returns(he's currently deployed**). It will definitely help our busy schedules be a lot less hectic.
As expected, I spent less time trying to decide what to make and spent less money grocery shopping. Here's how my meal planning routine went:
Dinner Meals for Week 2
Sunday: Beef and Potato Stew
Monday: Pepper Soaked Tilapia and Penne(Recipe is already posted)
Tuesday: Spanish Rice with Salsa Chicken
Wednesday: Whole Roasted Branzino with Healthy Pasta Saute
Thursday: Nihari and Rice
Friday: Pepper Crusted Filet Mignon with Rice and Pepper Medley
Saturday: Butterflied Roasted Lamb with Braised Chard and Onions
The full recipes for these meals will be posted at the end of the week, inshaAllah.
Week 2 Prep
One of the best parts of meal planning is that you're also able to prep ahead of time. I usually do most of my prep work on Sunday after I return from grocery shopping. I like to keep my meats as fresh as possible so all of the meats that I purchased for this week's meals will remain in the fridge. Here's how I prepped for this week's meals.
Sunday: I seasoned and thawed out the meat the night before. Generally, I would've cut up the potatoes and vegetables for the stew the night before as well but I was pretty busy.
Monday: Lightly seasoned tilapia fillets on Sunday
Tuesday: Seasoned chicken
Wednesday: No prep work needed. To save time, you can dice the vegetables needed for the Healthy Pasta Saute.
Thursday: No prep work needed
Friday: I plan on seasoning the Mignon on Thursday and letting it marinate.
Saturday: The best way to prepare lamb is to have it marinate for at least a day so I'll be seasoning and marinating my lamb on Friday morning.
Dinner Meals for Week 3
Sunday: Khoreish Bamyieh with Saudi-style Basmati Rice
Monday: Sauteed Lemon Tilapia with Mushroom Risotto
Tuesday: Mongolian Beef with Lo Mein
Wednesday: Braised Balsamic Chicken with Potatoes and Broccoli
Friday: Cilantro and Lime Chicken with Rice and Tortillas
Saturday: Pan Roasted Blackened Salmon with a Warm Salad
I'll inshaAllah, post an update next week of my prep for Week 3's meals.
**This is why the amount of each ingredient I use is so small. I am only cooking for myself so I generally only make enough for one big serving, sometimes two so I can have it for lunch the next day.
How is meal planning going for you? What do you do as part of your meal planning routine?
This is a delicious sauce that can used be for chicken, pasta, potatoes, and vegetables. inshaAllah, there’ll be a few other recipes added that will be using this sauce.
You can now make any dish you want and add the sauce to it :)
Brining is a method that allows meat to be flavorful and still juicy after cooking. If you're planning to fry the meat, the skin will not be as crispy due to the brining.
*All you really need to brine the meat is salt and water, but it's also a good way to allow spices to deeply penetrate the meat so add in what ever spices you want to the brining liquid as well.
Asalaam Aleikum! Welcome to the "Lifestyle-Halal Recipes" section where I, Lady_Meansie, will inshaAllah be providing you with halal meal recipes, meal and menu planning ideas and other things pertaining to delicious, homemade, halal food.