Like the rest of the US, we’re staying put this month and paying attention to the Stay at Home order our county and governor have put in place. I’m not venturing out to the grocery store so meals this week use pantry staples or I substitute ingredients for what I have. Honestly, I usually don’t follow recipes exactly so not having some of the ingredients allows me to be creative and figure out alternatives. Don’t be afraid to make substitutions. And if you have any questions on substitutions, send me a quick note on Instagram.
As we head into the holiest week of the year, I ask you to pause a moment to give thanks to those around who are doing so much - our first responders, doctors, nurses, those vital employees keeping stores open, basic services in place, and keeping this country moving. In this season of hope, my prayer is that each of you are happy, healthy, and enjoying this time with those you love.
Sunday
Image: Serious Eats
Making a big family dinner on Sunday night is one of my favorite things to do. So Sunday I will be making this Beef Stroganoff. Growing up my mom made this every now and then and it was my absolute favorite dinner. This isn’t low carb or particularly macro-friendly meal so if you are following a specific eating regimen, plan accordingly. If you don’t have gelatin, use some cornstarch mixed with water and add this at the end if you want to thicken up the sauce a bit. Start with a little and then add a bit as needed.
Monday
Image: SkinnyTaste
Buffalo shrimp lettuce wraps are one of the easiest and most satisfying meals. These take minutes to make, are low carb (5 net carbs) and made with pantry/freezer staples. Don’t have Franks hot sauce? Use whatever you have/like.
Tuesday
Image: Low Carb Maven
This quick Chicken Florentine is easy to make, incredibly satisfying, keto-friendly, and low carb. Don’t have heavy cream? Use a bit of milk, make some cashew cream (the day prior), or use whatever you have on hand. It will be richer with the cream but just as good without. No spinach? Use kale (ribs removed) or whatever green leafy veggies you have.
Wednesday
Image: What’s Gaby Cooking
We have tacos multiple times every week (in different forms and using different proteins). This week I decided to change it up and with a Taco Salad. Mix it up and use whatever you would normally like on your tacos. Don’t like ground meat? Use turkey or chicken instead. No ground meat? Use shrimp, steak, chicken, tofu - whatever you have on hand.
Thursday
Image: The Defined Dish
My family loves Chinese food and when we’re not doing takeout, this Spicy Chicken is the next best thing. Serve this over cauliflower rice, brown rice, or in a wrap - the choices are endless. If you don’t have arrowroot in your pantry (I do not), you can use cornstarch instead. And if you don’t have pineapple juice (I rarely do), use the citrus juice you do have on hand.
Friday
Image: Half Baked Harvest
While I would normally do a larger meal to break my Good Friday fast, this week I will be keeping it simple with this Mushroom Asparagus Pizza with Balsamic Drizzle. I know I don’t have all of the ingredients and I won’t be doing a grocery run, so I will be making some modifications. I don’t have burrata (such a bummer!) and I don’t have arugula so I’ll be using parmesan, mozzarella, and feta. And instead of arugula, I’ll use spinach. You can’t go wrong with this pizza so whatever you top it with, it will be good!
Saturday
Image: Bon Appetite
I am planning a larger Sunday brunch/dinner to celebrate Easter with my immediate family (staying at home), so Saturday I am keeping it simple with this Pasta e Fagioli with Escarole. This is easy to make, the flavor is incredible, and it won’t fill you up going into Easter. Don’t have escarole? Use kale (ribs removed), spinach, or whatever leafy greens you have on hand. Serve this with a slide of crusty sourdough bread and this dinner is perfect!