Weekly Meal Plan IV — “Chick” it Out!

As I finished jotting down the meals I have planned for the week, I noticed a trend… Could it be that somewhere in my subconscious brain, I have a burning desire to see how many times I can write “chick” in a blog post? I hope you like “chick” peas and “chick” en, because they appear to dominate this week’s menu. At least the shopping list will be easy!

We are regaining a night back this week because our son’s T-ball season has ended… finally! I’ll tell you the whole saga soon. An extra night home means another un-rushed meal, yay! I’m trying to relish these days when the boys are young and our schedules are relatively flexible. NOT looking forward to homework time cutting into our evening dinner/family time. Having a game plan for dinner now will only help that process later– here’s hoping anyway!

As always, I’m focusing on meals that pack in the taste and health benefits with a short prep time. I’m using my meal planning tool to keep myself organized, and make life easier in the long run. Did you get it yet? It’s going out to all of my email subscribers, and I hope it found you!

This Week’s Chickpea and Chicken Menu

Okay, here we go:

Sunday: Savory Feta French Toast. I can’t tell you how giddy I am to try out this recipe. My love for breakfast foods, bread, and feta are finally coming together. It’s a beautiful thing.

Monday: Vegan Chickpea Curry. Don’t let the word “vegan” scare you away. Embrace the meatless Mondays trend with a recipe that packs in a protein punch with great flavor.

Tuesday: Greek Chicken Burgers. More feta, yay! (I’m sure it’s optional if you happen to not share my obsession.) One of the reasons I posted this is because I bought a huge container of tzatziki sauce at Costco last week and need to put it on EVERYTHING! This is the night we are reclaiming, so I thought I’d plan an outdoor grill dinner and maybe an evening swim (before something happens to bungle the open night in our schedule).

Wednesday: Hidden Valley Ranch Baked Chicken. No, not a sponsored post. Actually, I’m including this because I recently found a recipe for a DIY Hidden Valley Ranch mix. Who doesn’t like HVR? Who is a little weirded out by all of the fake ingredients? Make your own (easy!) mix and rekindle your love for ranch.

Thursday: Buffalo Chicken Bowls. I’ve been meaning to look up a buffalo chicken recipe since I got my Instant Pot, and am finally doing it. Don’t be scared. I’m posting three recipes here, but it’s not bad. The chicken looks like a breeze, the “bowls” are Chipotle copy-cats, and the make-your-own buffalo sauce is optional.

Friday: Avocado-Lime Chickpea Salad. Fresh, tangy, insanely easy to put together. Can be an entree salad, or pair with something off the grill. Chicken, anyone? 😉

Saturday: Leftovers, easy/cheat meal, eat out. Your choice– I’m done!

A Winner from Week One

BTW, I finally got around to making the Swedish Meatballs from Week I, and they were amazing! Super easy, and even the picky 3-yo-old ate it. Score! What sort of meal is a winner for your family? Let me know and I’ll include it next time!

Prep Ahead Tips for a Chicken and Chickpea Week

A menu this repetitive is a gift, because one prep session covers most of the week. Here is where a little effort pays off.

• Divide the chicken the day you shop. Raw chicken only keeps for a day or two in the fridge, so freeze whatever is meant for later in the week. Move it to the fridge the night before you need it and it will thaw safely.
• Mix the ranch seasoning early. It is a dry mix, so it can wait in a sealed jar until Wednesday, and you will feel very smug when it does.
• Shape the burgers ahead. Form the Greek chicken patties in the morning and keep them covered in the fridge until grill time.
• Plan your bread. Slightly stale bread soaks up egg without falling apart, so buy the French toast loaf a day or two early.
• Buy firm avocados. Pick avocados that are still hard at the start of the week so they ripen in time for Friday, and cut them right before you eat so they stay green.

Your Chick Week Shopping List

This is a starting point drawn from the menu above. Check each linked recipe for amounts and the little extras, since every pantry is different.

• Meat: ground chicken for the burgers, plus chicken for the ranch bake and the buffalo bowls
• Cans and pantry: chickpeas for Monday and Friday, hot sauce if you are making your own buffalo sauce, ranch seasoning or the ingredients to make it, rice for the bowls
• Dairy and eggs: feta (a lot of it, if you are like me), eggs for the French toast
• Bread: a loaf for the French toast, buns for the burgers
• Produce: avocados and limes for the chickpea salad, plus burger and bowl toppings
• Extras: tzatziki sauce, because everything needs it

Chick Week Questions

Can I use dried chickpeas instead of canned?

Yes. One cup of dried chickpeas makes about three cups cooked, and a standard 15 ounce can holds about one and a half cups. Soak them overnight and simmer until tender. Canned ones just need a good rinse.

How do I know the chicken is done?

Use an instant read thermometer. All chicken, including ground chicken burgers, is safe at 165 degrees F.

How long will the leftovers keep?

Cooked chicken and chickpeas keep for three to four days in a sealed container in the fridge. That covers your Saturday leftovers nicely.

Can I skip the chicken altogether?

Sure. Chickpeas make a fine swap in the bowls, and the curry and the salad are already meatless.

When you finish this one, Weekly Meal Plan V is ready and waiting with quick summer dinners.