I’m back to New Orleans from a few weeks away. I know I’ve mentioned that before so thank you for your patience with me.
Perhaps you’re coming back from a glorious weekend away. You know the deal. It’s hard to get back in the swing of things, isn’t it?
While I’m super excited to get back in the kitchen, a few things have to happen to grease those wheels. There’s laundry to throw in the wash. There’s a puzzling parade of now dry lemon wedges, old eggs, and expired heavy cream that need to be purged from the fridge. Every surface needs to be wiped down because apparently homes aren’t self-dusting.
And groceries. I really need groceries. I’ve eaten all the freezer burned chicken nuggets and peas (that’s real)… and it’s time to freshen up this situation.
Here’s a look at my refrigerator restock and my plan for the week. A few things you should know. I’m not a meal planner. It’s because I don’t have anyone else to feed besides myself and a plan feels stifling in the way that I buy all the stuff to make for the week and decide that I’m bratty as all heck and don’t want to eat my meal plan. I’m a loose planner. Suggestions with room for renovation.
The refrigerator restock is part planned, part instinct, and part indulgence.
I’m working from three recipes.
Easy Summer Shrimp Boil: big unpeeled shrimp, turkey keilbasa, lemons, crab boil bag, parsley, and fresh corn. I’m using this as my Southern entertaining recipe of the week with hopes that there might be leftovers for me to eat cold from the fridge.
Cauliflower Rice Burrito Bowls: I’ve got the cauliflower, adding bonus zucchini, likely leftover corn, and all the other goodies I miraculously have in the pantry. Also… if I change my mind I can easily roast the cauliflower with too much butter and enjoy it that way.
Easy Weeknight Chicken Dinner: chicken thighs, potatoes, parsley, lemon, and white wine. I’m going to be making this recipe on Facebook Live (believe the hype) today (July 5th) at 2:30pm. Boom!
• spinach: for everything from scrambled eggs, to lunch salads and dinner sautees.
• raw organic sauerkraut: because it was on sale and I love it and I always need a few more probiotics in my life.
• hummus: to eat always for any reason
• strawberries: to adorn a chocolate cake I’m making this week.
• eggs, for everything.
• iced tea for afternoon refreshment and cheap beer for unexpected (or expected) summer guests.
In my freezer I need my what-am-I-going-to-eat meals. I know what I’m going to eat. It’s likely chicken nuggets, frozen fries (These new truffle fries from Alexia seem EXCITING!), frozen peas, and Dr. Praeger’s veggie burgers.
I’ve also got homemade chicken stock (like a boss), and strawberries I froze in a mega-hurry on my way to the airport in an effort to keep them from going bad while I was away. Hull them before freezing. Don’t be like me.
The fruit bowl is stacked with fingerling potatoes (for the boil and for the chicken), an onion for something or other, lots of garlic for every dinner, apricots just because we can, and bananas for a future Banana Cream Pie, amen.
I keep my refrigerator restock fairly lean and mean and leave room for visits to the store throughout the week. There’s no telling when a craving for tortilla chips will creep up.
I hope your week is off to a mellow start. May your grocery store endeavors be painless and fruitful.
Don’t keep your bananas in the same bowl with all that other stuff! Bananas release a lot of ethylene — which makes things ripen faster (which is why, if you want to get hard avocados to ripen quickly, put them in a paper bag with a ripe banana and they’ll be good to go the next day, usually), but it will also make already-ripe things rot faster! So keep them away from anything you aren’t trying to force into ripening quick. That’s my one helpful tip.
Christina @ The Blissful Balance
GAHHH so hard to get back to the routine, I’m not even sure what planet I’m on lol. This week of meals sounds so good!! Shrimp boil – yes please! My family used to live in New Orleans before Katrina – I miss visiting so much.