Some perfectly freezable meals.
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Late February Meal Plan

Hi, friends!
Do you know what I’ve been doing? Cooking and freezing things. Why, you ask? Because I am having foot surgery later this week, and will be off my feet for weeks. I am not excited about this. I am, in fact, dreading this with every fiber of my being, but some things just have to be dealt with. I’m hoping my recovery will coincide with warmer weather and that by spring the worst will be behind me.
Yes, the guys will be cooking, and yes, I am going to be very amenable to takeout but I just don’t have it in me to not prepare a stash of dinners. That’s a fairly assertive double negative, but it’s accurate.
Do I sound very controlling and slightly compulsive? Why, yes! Yes, I do! Case in point: Last week (after quarantining and testing), my little photo shoot posse and I organized a deep-dive workweek, and holed up together shooting our various dishes and projects. This is the note I left for Charlie and Gary re: food while I was away:
Kind of annoying, right? Yet also kind and nurturing . . . in a slightly intrusive way. Anyway, that’s me, like it or lump it.
Here are the recipes I’m leaning toward this week, some of which are destined for the freezer.

OK, wish me luck!


In this homemade version of a Chinese restaurant favorite, crispy nuggets of moist chicken are glazed in a slightly sweet, slightly spicy, and immensely flavorful sauce.

Click here for the recipe.

This healthy, vegetable-packed stir-fried rice recipe is highly adaptable, allowing you to use whatever rice or vegetables are at hand.

Click here for the recipe.

Perfectly cooked salmon is amazing topped with creamy sauce studded with sundried tomatoes, spinach, and fresh herbs.

Click here for the recipe.

Having a big pot of stew in the fridge is like having the most delicious secret in the world. Serve this with Beer Bread, the easiest and most immediately satisfying bread recipe I know.

Click here for the recipe.

In this eggplant parm, every bite is crispy and cheesy and just the right amount of saucey. I might pair this up with Chopped Winter Salad (roasted butternut squash and radicchio are the stars) or Spinach Salad with Roasted Fennel.

Click here for the recipe.

A very contemporary vegetarian casserole that can be served as a side or a main dish.

Click here for the recipe.

Also, let's all take precaution and preemptively bolster our immunity with a hot toddy, a warm cocktail to get us through the nadir of winter.

Click here for the recipe.

Plus, we need something sweet. Brown sugar fudge, also called penuche, is a lovely sweet alternative to traditional chocolate fudge.

Click here for the recipe.

See More Recipes on
If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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