A quick housekeeping note: I’ve been going back and forth about where to set the price for paid subscriptions. I’ve had all sorts of input from people, but I’ve finally decided to just go with my gut and set it at a price that I, personally, would pay for. So, for now, the paid subscription option is $5/month or $50/yearly. I think it’ll be worth it.
Hello friends!
It’s mid-February, it’s Lent, we’ve already passed Valentine’s Day, it’s definitely not Spring yet, and all the snow is muddy.
If you’re anything like me, this translates to: everything feels hard.
Including, and maybe especially, making dinner.
So here’s a meal plan for the week, complete with recipe links, printable PDFs for my original recipes, a grocery list, and some helpful hints to help things not feel any more difficult than they already are. I hope you enjoy it!
Plan of Attack
Sunday: Roast Chicken
Make sure your chicken is thawed by Sunday morning. There’s not much worse than trying to get giblets out of a frozen bird — I won’t tell you how I know. After dinner, pick all the chicken off the bird (it’s so much easier when it’s warm) and decide if you’re going to have enough for soup tomorrow. You could add chickpeas to the soup to bulk it up, or cook up more meat to supplement. If you plan to use the carcass for broth, just stick it in a bag in the fridge, or you could even put it in the crockpot to make broth overnight.
Side ideas: rice, green salad, bread (gluten free, or french bread for the everything eaters)
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