We have a busy travel schedule coming up. I’m currently hanging out in the Houston International Airport waiting to catch a (quite delayed) flight to San Diego for the 50 Year Celebration of Jazzercise! I’m super excited for this weekend. It’s going to be such a joyful and energetic event! However, it definitely cuts into our usual weekend meal prep for the coming week. Not only that, but we are leaving again for the 4th of July, so we’ll miss next weekend’s meal prep as well. So, what did we do last weekend? We planned three (partial) weeks of meals. We kept everything simple, making sure we could get multiple meals out of each cooking effort.
To do this, we designed our menus to have cook once and have a few nights leftovers. The other piece we did to help ourselves out was to create our shopping lists so we’re ready to head to the store without trying to look up ingredients on Sunday afternoon when we’re in weary traveler mode.
Sunday: Indian Food
For Sunday dinner with plans for leftovers, we cooked up some Indian food. We did take a bit of a short cut by using purchased sauce (be very careful with the carbs here) and made chicken Vindaloo. Our ingredients were simple, we sauteed chopped-up chicken thighs in coconut oil and threw in some chopped eggplant at the end before pouring Patak’s Vindaloo sauce over the top.
For the mandatory rice, we used cauliflower rice (purchased already riced and frozen) and I finally cooked it correctly. I didn’t do anything too phenomenal, but simply followed the package so all the water cooked off and it made a big difference in resembling regular rice (not jasmine though).
The bigger piece was trying to make keto naan. It wasn’t great, but it wasn’t horrible. I’m definitely going to try a different recipe next time though. I followed a recipe from Pintrest where the photos looked like nice normal naan. Mine came out dense without the pillowy air pockets shown in her photographs. Tom said it still effectively mopped up sauce for him and we didn’t have to throw it away, so it wasn’t a total failure, but I’m trying a different one next time.
Monday & Wednesday: Spaghetti on Zucchini noodles
On Sunday, we cooked up a big pot of spaghetti sauce. By my estimation, our recipe has about 8 carbs per 1/2 cup serving. The recipe will be available on my recipe page once I get back home. We made a double batch of the sauce and froze half of it for our dinners later.
If it hadn’t been Monday night and we weren’t crunched for time, I would have made some garlic fathead bread to go with it and had the full comfort food experience.
We bought zucchini noodles already prepared from the produce section of our local grocery store to replace the normal pasta noodles. To serve them, we placed them on a dinner place raw, topped with sauce, and lots of whole milk mozzarella (to keep that fat up) and popped the whole plate in the microwave. The noodles came out with an al dente texture and it was no less enjoyable than regular pasta noodles. The zoodles can be steamed first if you prefer a less al dente texture.
Tuesday: Vindaloo and Tikka Masala.
Tuesday night, the Vindaloo leftovers came back. There wasn’t quite enough, but we had reserved half the cooked chicken on Sunday, so we made up the same recipe (chicken and the other half of the eggplant) with store bought Patak’s Tikka Masala to supplement. We also had leftover keto naan, so we ate that up as well. Unfortuntely, we didn’t have any more califlower rice, so we served our Tikka Masala in a bowl. Of course, this made additional leftovers, which is great for Tom this weekend.
We planned on having a ribeye steak with some leftover chipotle butter from our shrimp scampi last week, but our friends wanted to hit our favorite spot after yoga, so we took that opportunity. We do find it relatively easy to stick to our diet at that particular place. I had a fresh market salad with gyro meat on it and Tom ordered a tuna poke bowl but avoided the rice. Stayed in ketosis, no problem.
These Next Two Weeks:
This weekend, Tom is home and will be preparing Mediterranean pork chops for us to eat on Sunday with leftovers planned for Tuesday. Monday night will be salmon and grilled veggies to get our fish requirement in.
When we return the following Sunday, we’ll have that leftover spaghetti we froze for two meals, some grilled fish, and some old carnitas that have been in our freezer for way too long.
Not a designer menu with flashy dishes, but it is a way to get through the next couple weeks in ketosis where we work all week, then travel on the weekends with no time for meal prep. Our redundant breakfasts and lunches help us out during these times too – we already know what we need to pickup at the grocery store when we come home on Sundays, so we have some time to unwind from travel without fretting about what we are going to eat for the week. It made for a busy weekend home last week, but it will be well-worth it.
Thanks for reading!