March Madness! (Not the basketball kind…)
For the next two months, my meal plans will likely be quicker and more streamlined than usual. I’m stepping into the busiest period I’ve ever experienced: alongside my regular schedule of cooking classes, blogging, and social media, I’ll be spending two days each week in a downtown Houston studio cooking for a very exciting project. I’ll share more details when I can, but I wanted to give you a heads-up that things will look a little different here for a while. If a weekly meal plan post doesn’t appear, check my social channels where I’ll post a simple handwritten version. If I don’t immediately answer an email or a phone call, it’s because I’m away from my computer and fully focused on studio work.
Balancing this project with family life—being a mom, a wife, and trying to keep everything running smoothly—will be a challenge. I’m grateful for the opportunity and the joy it brings, but I’m also honest about the nerves that come with stepping into something new. Rather than asking for personal prayers, I’d encourage your thoughts for the people of Ukraine and others facing real hardship. With that, let’s dive into the menu for the week. I’ve aimed for practical, flavorful meals that accommodate a busier schedule while still feeling like home cooking.
SUNDAY
My husband has kindly agreed to take over Sunday dinner for the next two months while I’m tied up with the project. He was out at the grocery store for over an hour this past Sunday, so here’s hoping he doesn’t give up before we get into the rhythm of this routine. Tonight he’s grilling chicken that’s been marinated in barbecue sauce. Whatever he makes, I’m grateful—there’s something comforting about someone else taking charge in the kitchen.
MONDAY
On Monday I’ll pull a batch of vegetarian black-eyed peas from the freezer and reheat them to serve over steamed rice or cauliflower rice, depending on how light I want to keep the meal. A few dashes of hot sauce brighten the dish and make it feel a little more celebratory. This is one of those pantry-and-freezer-friendly meals that takes almost no time but still tastes like care went into it.
TUESDAY
I’m intentionally leaning on shortcuts this season to preserve time and energy. For Tuesday, I’ll buy pre-marinated chicken breasts from the grocery store, grill them quickly, and turn them into tacos. To use up some remaining romaine, I’ll toss together a large chopped salad with canned chickpeas, cilantro, sliced radishes, black beans, and cherry tomatoes. For dressing, a jalapeño-buttermilk ranch or a simple vinaigrette will work beautifully—pick whichever you prefer for a bold or lighter flavor profile.
WEDNESDAY
Wednesday is an easy, family-friendly night: turkey sloppy joes served alongside roasted spaghetti squash and steamed broccoli finished with lemon and olive oil. I’ll admit I’ll probably use a few convenient products to speed things up—pre-made sauce or seasoning blends—and focus my time on getting the squash tender and the broccoli bright and zesty. The combination is comforting, nutritious, and quick to assemble.
THURSDAY
Thursday’s plan is a beef and broccoli stir-fry with a Whole30-friendly approach—think sliced flank steak or sirloin cooked with crisp broccoli florets in a savory sauce. If steak is hard to find or the evening gets away from me, I have a backup plan: a simple grilled tri-tip seasoned with a flavorful black bean-style rub. Either option delivers the satisfying flavors of a takeout favorite with more control over ingredients and time.
FRIDAY
Friday features a corporate cooking class, so dinner at home will be inspired by some of my favorite recipes from teaching and blogging. We’ll be doing a variation of grilled cedar-plank salmon, but with a bold blackened spice rub for a little extra punch. If you want to make a relaxed, restaurant-style Friday night at home, start an easy overnight focaccia the day before, prepare a kale-based pasta sauce with rigatoni, and pour yourself a refreshing Aperol spritz to sip while the bread rises. It’s a simple way to create a celebratory meal without spending the whole evening in the kitchen.
Overall, this week is designed to be adaptable: mix and match the meals, substitute where needed based on what you already have, and rely on a few smart shortcuts when life gets hectic. I’ll share tweaks and any new discoveries on social media, and I appreciate your patience and support while I juggle this exciting new project with everything else in life. Here’s to nourishing meals that make busy weeks feel manageable and delicious.