February’s Meal Plan 💕
With my new fave soba salad
Adi has been out of town for a week and a half, and I don’t know how single parents do it. Easy dinners have become essential. All my friends have been telling me to just order in or defrost chicken nuggets, but I can’t do that—I want a delicious meal for myself, too.
To get my kids’ buy-in, my oldest scrolled through years of my TikToks to find recipes she wanted to eat. I also made another spatchcock chicken—a lunch lifesaver. The leftovers are so easy to add to a bowl. Here’s what’s on this week’s meal plan:
Ahi Tuna Snack
ACME’s ahi tuna is so good that my dad and I ate an entire pack as a snack on top of rice cakes. Make sure to get at least two packages when you spot them. The full recipe for our snack is in the PDF!
Ahi Tuna Salad
This salad is absolutely delicious. I really made it for me and my neighbors because I knew my kids wouldn’t eat it. It’s packed with veggies and topped with the same sesame-crusted ahi tuna we had for a snack. The quality is amazing, and the tuna is lightly smoked for extra flavor. (For a vegetarian option, the salad is great on its own, and the soba noodles make it filling.)
Marinated Chicken with Steamed Broccoli & Israeli Salad
My oldest picked this marinated chicken from my videos and insisted I make the one with honey. I wasn’t sure if my youngest would eat it, so I heated some Bonafide broth with ramen noodles for her—she loved it.
Spatchcock Chicken
I’ve made this every week since the beginning of the year. It’s great to put in a wrap with dinner (like I did here) and throw the leftovers into soup. Any recipe that makes the whole family happy is a win, especially during crazy weeks like these.
Find more ways to use leftover chicken here!
The Most Delicious Bowl
The next day, I made a quick Israeli salad, then topped it with beet salad that I made because beets were taking up too much space in my fridge. I paired it with cottage cheese and leftover chicken from dinner the night before, finally adding broccoli sprouts for the nutrients. It was the perfect lunch.
The day after that, I still had chicken and ingredients for Israeli salad in the fridge, so I threw it all in a bowl. It hits every note. If you’re into this, get more tips to make the best bowls here.
Poached Egg Soup with Ginger & Turmeric
I made last week’s poached egg soup three times, including once for my friend who came over with her kids on Saturday. I added ginger and turmeric for extra flavor—she loved it. It’s my new favorite winter soup; the yolk makes it so creamy.
Filet Mignon with Steamed Broccoli & Roti
If you haven’t tried the roti from Costco yet, it’s amazing. It’s sold as dough, so you just cook it for a couple minutes on a pan to heat it up (sort of like a tortilla). You could also serve this with pita, bread, or a wrap—whatever carb you have (potatoes also work). My kids and I ate all of this, so it was the perfect Sunday meal to start the next week fresh.
