How could it possibly be April when we just started this school year?! I don’t actually agree with the passage (read: flying-by) of time right now. Next year, my oldest will be in middle school, and my youngest will be in kindergarten. Kindergarten!! I didn’t approve this. I’d like him to stay tiny and cute and into Paw Patrol forever, thx.
But I think it actually is April, and we actually are almost at the end of the year. And you know what that means? Soon,
AND THAT MEANS MAY-CEMBER.
You’re about to be consumed by an endless string of end-of-year events, programs, field days, and gifting occasions at the schools/sports/extra-curriculars.
But I’m here to help you with systems and strategy. Your type-A (type-A+?) bestie has got you. This month’s issue is all about the systems & actions that will get you organized AND chilled about it. No last-minute nada, no morning-of stress, just life handled.
What you’ll find in this month’s issue:
The Weekly Meal System: fresh, affordable, May-Cember prep; $130 for 7 dinners for 4
Exclusive recipe: Instant Pot Vietnamese-inspired caramel chicken
Printable shopping list that’s also sized perfectly for your phone
How I save money on groceries (because, um, groceries are hella expensive)
Spring home reset. We’re skipping frantic spring cleaning and embracing smart shifts.
Spring energy menu. A system for taking care of yourself and protecting your energy and peace during the warmer months.
The Easter menu. A super easy Easter meal that costs $40
Your April life map. The system that will CHANGE it all for you. The things you (unfortunately) have to do and a system for avoiding procrastination (and, with it, delayed stress).
Find the downloadable/printable shopping list at the bottom of this section.
Meal plan tags for this month: fresh, affordable, May-Cember prep.
Budget: $130 for 7 dinners for 4 (!!!)
Spring is in full swing, which means I’m craving less heavy, comforting food, and I want bolder flavors, fresher foods, more veggies. Oh, and I do think I’ll be hungry in May, when I have approximately negative hours to cook, so we’re doubling a couple very easy, freezer-friendly meals to eat next month.
Here’s how my meal plans work, if you’re new here:
We start with the Sunday Roast—one large-format or -volume protein, and we save some leftovers to remix as two new, different recipes throughout the week. This week we’re veering from a more literal interpretation, making a double batch of meatballs (saving half for a Sunday Roast Remix recipe) and browning/crumbling another pound of ground chicken (or beef—whatever) for a busy weeknight.
Two(ish) recipes are “really quick and really easy,” often made in the air fryer, with minimal prep and fuss.
Two(ish) recipes are made “hands-off” in the slow cooker or Instant Pot.
Could it get any easier?
Sunday Roast: Pan-roasted chicken thighs with pan sauce over mashed potatoes with simple green salad. We’re doubling the amount of chicken thighs and using leftovers for the two Remix recipes.
