If I had a dollar for every time someone asked me about meal plans I would be rolling in the Benjamins, or rather, the Washingtons.
Meal planning is something we ALL struggle with, myself included. It takes practice and the ability to tweak to the many changes that occur in a week’s time. However, I know for sure that it helps tremendously in eating well.
Think about the last time you meal planned for a week and executed it. Was it not the best thing ever? The week goes so much smoother with a plan, of any type!
Toby let me review of copy of her new book and I loved it. It will help you begin to meal plan starting with an easy, low intensity plan of 1 breakfast and 2 lunches. Then, she guides you through a plan of 1 breakfast and 3 lunches and dinner. By the end of the process, you will be successfully planning and prepping 2 breakfasts, 3 lunches, 3 dinners and 1 snack. Each meal plan includes a grocery list, equipment list, and a step-by-step prep guide.
This book is a tremendous tool, especially for those weeks when you just don’t have the bandwidth to plan and prep from your own brain. Let Toby do the thinking for you!
The recipes are all simple and look delicious, including this Sheet Pan Lemon Chicken which Toby graciously shared with MHE.
- Nonstick cooking spray
- ¼ cup olive oil
- 2 lemons, 1 juiced and1 thinly sliced
- 2 tablespoons chopped fresh rosemary
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ pounds skinless, boneless chicken thighs 1
- ½ pounds new potatoes, quartered
- 5 medium carrots, cut into ½-inch coins (about 1 pound)
- 2 medium parsnips, cut into ½-inch coins (about ½ pound)
- Preheat the oven to 425 ̊F. Coat a sheet pan with cook- ing spray.
- In a large bowl, whisk together the olive oil, lemon juice, rosemary, garlic, salt, and pepper.
- Add the chicken, potatoes, carrots, and parsnips to the dressing and toss to coat.
- Gently pour the vegetables and chicken onto the prepared baking sheet, making sure they are in a single layer. Top with the lemon slices. Place in the oven and roast for 40 to 45 minutes until the chicken reaches a minimum internal cooking temperature of 165 ̊F.
- Into each of 4 containers, scoop about 2 cups of chicken and vegetables.
To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat individual portions, microwave uncovered on high for 2 to 2 1⁄2 minutes.
TOBY’S TIP: To minimize food waste, add leftover vegetables like carrots, beets, or Brussels sprouts to this mix.