What’s Cooking This Week 🍽️
Each week, I put together a menu with one goal in mind: balance. That means a mix of quick, healthy recipes, some time-saving shortcuts, and a few vegetarian options to keep things fresh.
“Busy” looks different for everyone, but if your days are anything like ours, figuring out dinner shouldn’t be one more stressor. That’s where a weekly menu can really make a difference.
If you’re new here and thinking about starting this habit—welcome! I’m here to make it easier. The planning part is often the most intimidating, so keep it simple at first. If you typically cook two nights a week, try planning for three.
At our house, John and I kick off the week by comparing calendars and dividing up meals based on our schedules. We plan the easiest recipes for the busiest nights and save more involved meals for when we have time.
The benefits? Fewer last-minute grocery runs, less dinner stress, and savings I put towards the good stuff. ——i.e. travel. Set yourself up for success—one meal at a time.
Here is what’s cooking this week:
BBQ RIBS (2 Hours )
Before you scroll away solely based on the cook time, let me persuade you into staying with a 15 minute prep time. I take my Sunday routine seriously, because a good Sunday puts momentum into your Monday and it’s one of those life edits that starts your week off on the right foot. And sharing a delicious home cooked meal with someone you love is a five star way to wrap the weekend.
What You’ll Need:
4 pounds pork spareribs
1 cup brown sugar
½ cup chile sauce
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
2 cloves garlic
1 teaspoon dry mustard
1 dash ground black pepper
cooking spray
THE RECIPE 🍴 : https://www.allrecipes.com/recipe/22469/barbecue-ribs/
SLOW COOKER GREEK CHICKEN (Crock Pot )
Full disclosure, I’ve never made this recipe so if it turns out just meh consider this your disclaimer. But one thing I know for sure is that yogurt in a chicken marinade is a great way to ensure your meat is flavor packed and juicy. So I’m hopeful this ends up being a win. You can serve this in a few different ways, but I’m going with a chicken gyro variation ——packed inside a pita with some feta, cucumber, and red onion.
What You’ll Need:
1 cup plain Greek yogurt (whole, 2%, or lowfat)
2-4 garlic cloves
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
2 pounds boneless skinless chicken breasts or thighs
optional for serving:
pita
feta
cucumbers
red onion
THE RECIPE🍴: https://realfoodwholelife.com/recipes/slow-cooker-greek-chicken/
BAKED SALMON + DILL RICE (40 Minutes)
In our house, any recipe that only uses one pan is an automatic winner. John is the official dish-doer around here (his reasoning: “It’s not worth chipping your manicures”—his words, not mine). He’s the type who cleans as he cooks, while I tend to move through the kitchen like a tornado, leaving chaos in my wake. So when a meal only requires one pan? That’s what we call a domestic miracle.
What You’ll Need:
2 tablespoons extra-virgin olive oil
1½ cups white basmati rice
Kosher salt and black pepper
4 ounces fresh dill or ⅓ cup dried
2 large garlic cloves
1 large lemon
1 tablespoon mayonnaise
1 tablespoon honey
¼ teaspoon ground turmeric
¼ teaspoon red-pepper flakes
4 (6-ounce) salmon fillets
THE RECIPE🍴: https://cooking.nytimes.com/recipes/1023910-baked-salmon-and-dill-rice
Step 1
Place an oven rack in the center position and heat the oven to 400 degrees. In a kettle or a small saucepan, bring 2¾ cups water to a boil.
Step 2
To a 9-by-13-inch baking pan, add the olive oil and spread it around the pan. Add the rice, 1 teaspoon salt and the dill, and stir to combine. Spread the rice evenly across the pan. Add the boiling water, stir and cover tightly with foil. Place in the oven and bake until most of the water has been absorbed, 12 to 15 minutes.
Step 3
Meanwhile, in a small bowl, combine the garlic, lemon zest, mayonnaise, honey, turmeric and red-pepper flakes. Season both sides of the salmon fillets well with salt (about 1½ teaspoons total) and pepper. Spread the mayonnaise paste on top (or flesh side) of the salmon fillets.
Step 4
Remove the pan from the oven and very carefully lift the foil. Place the salmon fillets on top of the rice, paste side up, reseal and place back in the oven. Bake until the rice is fluffy and the salmon is tender, 15 to 20 minutes. Garnish with more fresh dill and red-pepper flakes.
TACO SALAD (20 Minutes)
Is this recipe healthy? Not really, no. Is this recipe delicious? Absolutely. I grew up eating taco salad as part of basically every Midwest BBQ and it’s one of those nostalgic meals that still slaps as an adult. Over the years I’ve gotten to know April, the creator behind The Tipsy Housewife, and she is a delight to follow.
What You’ll Need:
1 lb of ground beef
8 oz of shredded taco flavored or cheddar cheese
1 packet of taco seasoning
1 head of iceberg lettuce
1.5 cups of finely diced tomatoes (optional)
2 cups of Western Dressing or a dark red french, Russian or Catalina
1 (9.5 oz) bag of any flavor Doritos (*I prefer Taco Doritos if you can find them, otherwise Nacho Cheese)
THE RECIPE: https://thetipsyhousewife.org/2022/09/12/midwestern-taco-salad/
BEAN + CHEESE ENCHILADAS ( 30 Minutes )
While it’s not exactly a taco night, I’m keeping the Tex-Mex spirit alive this Friday with a delicious vegetarian dinner that’s easy to prep ahead. This recipe came highly recommended as a perfect take-and-bake option—so if you’ve got someone in your life who could use a home-cooked meal, this one’s a guaranteed win.
What You’ll Need:
vegetable oil for frying
8 6-inch flour tortillas
2 cups red enchilada sauce (any brand works but the Salsa Cremosa from Herdez is wildly delish)
3 cups shredded Monterey Jack cheese
1 15-ounce can refried beans
1 4-ounce can green chiles
To Garnish
½ cup sour cream mixed with 1 tablespoon water and 1 teaspoon of chipotles in adobo
fresh cilantro
cubed avocado or guacamole
THE RECIPE 🍴: https://whatsgabycooking.com/bean-and-cheese-enchiladas/
SHEET PAN CHICKEN THIGHS WITH SPICY CORN ( 55 Minutes + Marinade Time )
As I was pulling together my May favorites (landing in your inbox this Sunday!), I found myself wondering how some of my past picks have held up over time. After all, if something makes it onto a "best of" list, it should be worth revisiting, right? I'm happy to report that this particular roundup still gets my full stamp of approval. The earrings? Still my #1. And this recipe? A close second.
What You’ll Need:
2 pounds boneless, skinless chicken thighs
1 ¾ teaspoons salt
2 tablespoons mayonnaise
¼ cup finely chopped basil
2 garlic cloves
⅓ cup chopped pickled jalapeños, plus brine from the jar
4 cups fresh or frozen corn kernels (from about 4 ears)
3 tablespoons olive oil
5 scallions (optional)
1 jalapeño
1 lime
THE RECIPE 🍴: https://cooking.nytimes.com/recipes/1024458-sheet-pan-chicken-thighs-with-spicy-corn
A QUICK THANK YOU FOR ALL OF THE SHARES THIS WEEK! INCHING TOWARDS THE HALFWAY MARK OF MY GOAL, ONE SUBSCRIBER AT A TIME. APPRECIATE ALL OF YOU FOR BEING HERE - HAVE A GREAT WEEKEND, FRIENDS!
Welcome to THE LIFE EDIT- I’m Linds 👋🏼
