Nice spill on my shirt at the beginning of the class. If only I had remembered my chef coat...
I had the most wonderful getaway this weekend with a group of mommas. We had a little retreat together at Heifer Ranch in Perryville, thanks to MomCation.
This event was the brainchild of my new friend Fawn, author of Instead of the Dishes (another fab blog). She asked me to teach a cooking class, and I decided to attend the whole weekend, although I didn’t know a single soul there. It was the right decision!
My crazy (I mean, really crazy) class covered a bazillion things in 90 minutes, but focused on (1) whole food eating and (2) smart meal planning. Hopefully you’ve already read my thoughts on the former, so here’s the synopsis on planning a week’s worth of meals:
- You spend less
- You eat better (less junk and fast food)
- Your family is happier (especially hungry hubs)
And here’s the week of meals I covered in class. As promised, I’m also including recipes when they apply.
- Monday: Roasted Chicken (Just do what Michael Ruhlman says here)
Extra Points: Chicken Stock - Tuesday: Slowcooker Jambalaya (Uses extra chicken and stock)
- Wednesday: Baked Fish with Orzo and Asparagus
- Thursday: Flank Steak (Use technique here and use for sandwiches or salad)
- Friday: Spaghetti and Killer Easy (ish) Marinara
- Saturday: Noodle Fritatta (Uses leftover spaghetti and asparagus)
- Sunday: Wide-Eyed Pork Tenderloin
If you’re reading this on Sunday (maybe Monday), I’ll have to finish updating the recipes later. It’s late, and I have a whole weekend of momma work to catch up on!
There was also another cooking teacher, Tammy Felder, who came by for a session before mine on Saturday. She had some great ideas on pantry items, budget meals, entertaining, and a KILLER shrimp bisque soup. (See photos)