Before I get to my meal plan, I have to share with you the best dinner that I made last week – the one that hit the spot in every which way. It ended up feeling a little bit Mediterranean, and a little bit Scandinavian, light and fresh and springy.

Balsamic chicken and potatoes with cucumber, avocado and dill salad. For this one I preheated the oven to 450 Fahrenheit, grabbed some chicken thighs, and seasoned them with salt, and a generous sprinkle of Italian seasoning (from the bulk Frontier spices). I made a dressing that was one part balsamic vinegar, and two parts olive oil – about 1/3 of a cup for about a pound and a half of chicken thighs – and coated the chicken in the dressing in a bowl. I set that aside while steaming some halved new potatoes in the microwave for 10 minutes, then layered my 12 inch skillet with the potatoes and chicken, gave everything a good mix with my hands, and then nestled the chicken thighs on top of the potatoes, baking for about 15 minutes, flipping the chicken, and cooking 15 minutes more. Once the chicken was cooked, I took it out of the oven, and let the potatoes cook for another 15 minutes until golden and a little puffy. Once they were done, I made a very quick salad – just a chopped cucumber, avocado, handful of fresh dill, olive oil, and a little salt. It was one of the first meals that I’ve eaten in my kitchen while sunlight was still in the sky! Welcome spring!

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For the past few days I’ve been in Washington D.C. on a little vacation, although tragically I came down with a pretty awful stomach virus (or food poisoning, can’t be sure), and haven’t been very interested in any food. But, I knew that I’d be feeling better soon, so I decided to outsource my meal planning to the lovely Jess of Cook Smarts, and try out the service! (Yep, that’s an affiliate link – I get a small cut if you buy a plan yourself, but I purchased the plan with my own hard earned moolah!) Cook Smarts has a four day meal plan that is released each week (and access to the archives if you subscribe – plans are currently $6-8 a *month* depending on if you buy monthly or yearly), and after looking through the sample meals, I decided to bite and try things out. The meals are all quite adaptable, with substitutions for paleo, gluten-free, and vegetarian, and I’ve made my own little tweaks with vegetables that we prefer at home.

Week of Sunday, March 23rd

Sunday: Eggs, a tiny bit of cheese, and scoop of raw sauerkraut.  I’m still trying to get back to a happy tummy, so I’ve been chowing down on sauerkraut, and other gut-building foods for the past day. I do well with full fat dairy, so I added a little bit of special cheese to make myself feel better.

Monday: Cook Smarts Meal #1. fish sandwich with kale chips. For me this will be fish salad with greens, and with a homemade tartar sauce.

Tuesday: Cook Smarts Meal #2. classic tacos with iceberg lettuce and avocado salad. Another slight modification as taco salad, and I’m guessing that we’ll both be enjoying this one! I’m not sure if I’m going to do iceberg or romaine.

Wednesday: Cook Smarts Meal #3. skillet chicken with chard and salsa over roasted potatoes. Chicken and potatoes never let me down, and I always gravitate towards these simply homey recipes in cookbooks when I see them. Sometimes it’s the meals with the least ingredients that can really shine. (I’ll report back.)

Thursday: Cook Smarts Meal #4 breakfast burritos with spinach and tomato salad. This will be a breakfast omelet for me – but I like that it uses some of the leftover potatoes from the previous night’s meal to put together something quickly! Economy and leftovers are key in my kitchen!

What’s on your table this week?

–– Sam