Weekend Update & Meal Plan

Phew. Last week was a short one, but it was a w.e.e.k. After being gone last weekend it definitely felt like we were running on fumes and just trying to keep up. Case in point: I called Roberto midday on Friday to discuss the impending tax deadline (and our unfinished return) and he told me his life was on fire 🔥 and that he’d talk to me on Monday 🤔 (just to confirm… he did speak to me this weekend). We’ll also be gone next weekend and the weekend after so for that reason we kept this weekend super low key. I had to pack up my whole desk on Friday since they are changing our seating layout and I literally found baseball cards from the Melky Cabrera/Brian Wilson days (such a pack rat). I, of course, had plans of going through everything deliberately but ended up just dumping things in boxes at the last minute so as you read this I’m probably frantically searching for my things. By the time I was done packing and Roberto was done with his work for the night it was 8 pm. We walked home which is our favorite way to decompress at the end of the week so we didn’t get home till 9 pm. We ordered sushi for the second time in five days and essentially crashed. We slept until 11 am on Saturday which was glorious and much needed. Once we got moving, we spent the rest of the day getting serious about researching our next big trip and meal planning & grocery shopping for the week ahead.

After finalizing our research the day before, we finally pulled the trigger on the plans for our next trip yesterday! We’ve been talking about it for almost a whole year and now we’ve got another adventure to look forward to. We have our major flights booked so now it’s a matter of filling in some of the little gaps. Roberto is the research king and puts so much time and energy into putting together the perfect trip and I’m so grateful 🙌🏻. The points/price situation for this expedition so far is insane and I can’t wait to share the whole strategy with you guys! Once we got our itinerary in order and Roberto wrapped up some (non-travel agent) work we headed to Off the Grid Presidio Picnic to celebrate a friend’s birthday. I brought some spicy watermelon margaritas and I’ll share the recipe soon (my other favorite spicy marg recipe is here). There were endless choices for lunch, but we went with the lobster roll from Sam’s Chowder Mobile. I wasn’t sure it could compete with the one we get from Cousins at La Costa every year, but it was chock-full of lobster meat and didn’t disappoint.

Last week we didn’t meal prep and since we started calculating the cost of our meals it made me extra aware of how much we spent! For example, the salads we bought ranged anywhere from $15-20 😱. What made one of the salads so expensive was adding chicken which cost us $5-6 for the single portion. That’s how much it costs us for four servings of chicken from the grocery store, so you can guess how I felt about that one. Don’t get me wrong… I absolutely love splurging on a meal out, but I felt like we easily could have recreated a lot of what we purchased last week at a much lower cost. I’ll save those dollars for the beignets at Spruce thankyouverymuch.

Since we’re both out of town this weekend and I’ve got some extracurriculars this week we’ve only got three recipes on the dockett. Here’s the plan:

 BreakfastLunchDinner
Monday 9/11K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Skillet Chicken Cordon Bleu with Roasted Zucchini (2/4)Slow-Cooker Banh Mi Rice Bowls (2/4)
Tuesday 9/12K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Slow-Cooker Banh Mi Rice Bowls (4/4)K - Giants Game
R- Blackened Tilapia Tacos (1/4)
Wednesday 9/13K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Skillet Chicken Cordon Bleu with Roasted Zucchini (4/4)K - Movie Night with Friends
R- Blackened Tilapia Tacos (2/4)
Thursday 9/14K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Blackened Tilapia Tacos (4/4)K - Dinner at SFO!
R - Client Meeting
Friday 9/15K - NYC
R - Tahoe
K - NYC
R - Tahoe
K - NYC
R - Tahoe

Skillet Chicken Cordon Bleu

Roberto loves this recipe and I used to make it for him all the time. It only has a few ingredients and comes together really quickly so I’m bringing it back.

Cost/Serving: $2.66 (excludes all the stuff I have in my pantry… flour, dijon, etc. etc.)

Cals/Fat/Carbs/Protein: 258 cals/10g/6g/37g

Slow Cooker Banh Mi Rice Bowls

I think I am most excited for this recipe out of all of them. We’ve been into the chicken bowls we’ve been doing recently (Chicken Shawarma Bowls from a couple weeks ago and Chipotle Chicken Bowls from two weeks ago) and this is another spin on that. We hardly ever (if ever?) cook with Vietnamese flavors so I’m excited to do something new. If we weren’t pressed on time or were cooking for guests I’d make these spring rolls too. I bought the pre-shredded carrots and used our mandoline to slice thin radishes rounds (instead of matchsticks). I tried out the slow cooker feature on my Instant Pot and it worked like a charm. Word to the wise: I checked on the pork 4 hours in and it was plenty done so keep an eye on your meat cause it may not need the full 6 hours that the recipe suggests.

Cost/Serving: $3.49

Cals/Fat/Carbs/Protein: 353 cals/5.5g/46g/29g

Blackened Tilapia Tacos

I was first inspired by this recipe from Cooking Light, but the basil-lime mayo was a little more than I’ve got the energy for this week (I know it’s like three ingredients, but cut me some slack). So instead I’m falling back on this oldie which is super simple and has perfect seasoning. This is the only thing I don’t already have prepped, but it should be quick since all I need to do is mix up the spices and grill the fish (we make our own hard shell tacos in our toaster ovenusing the little corn tortillas from TJs). The jalapeño sour cream is delicious if you have time, but pre-made salsa and chunks of avocado are just as great in a pinch and what we’ll be going with. We’ve also got leftover carrots, radishes, and cabbage from the Banh Mi Bowls for some crunch.

Cost/Serving: $3.68

Cals/Fat/Carbs/Protein: 380 cals/11g/32g/40g

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