Sunday Shakedown — RAVEN JOI

People around the world complain about the Monday Blues, but I know many of us mother/wives fret over the Sunday Shakedown!

Get the laundry washed and folded!

Change the linen on everyone’s bed!

Clean out backpacks and bags for the school/work week!

Grocery shop!

Make that Target run!

Cook dinner!

Meal prep for the week!!!

There’s all the above, but for my home, there’s also the lack of interest when it comes to eating the same thing. There’s my husband and my children and they would probably feel neglected, insulted, and ready to replace me if I chose my fan favorite of salmon every night. So instead of doing what I want to do, I find a balance between (1) our traditional menu items, (2) that which is easy to me, and (3)one new alternative from a cookbook of my choice. For peace of mind, three is key!

These three recipe options carry me easily through my work week and please my loved ones in the process. I have my staples, my husband and son have their special requests, and my daughter fusses and fights in between the chews. Oftentimes it can feel exhausting to push through it all, but ultimately I’m grateful to be here.

This week, I spent my Sunday night doing the normal juice prep for 3 days but also being more mindful with my meal prep.

Monday- spatchcock roasted jerk chicken, coconut rice, and sweet peas.

1 Whole chicken with the backbone cut out (spatchcocked)

1/2 stick of salted butter, room temperature

1 small lemon, sliced

Salt, pepper, paprika, garlic powder, or your favorite seasoning blend

Preheat oven to 450. Cover a baking sheet with foil and rub with butter. Lay the lemon slices on the baking sheet and place the spatchcock chicken on top. Slather the chicken with the remaining butter, and more if needed. To your preference, season the chicken with the salt, pepper, garlic powder, and paprika; or the seasoning of your choice. Let chicken rest at room temperature for 30 mins (I promise this helps create juicy chicken) or over night in the fridge and then at room temperature for 30 mins. Roast in oven for 35-45 mins or when thermometer reads 165 in the thigh.

Tuesday- ground turkey tacos, Mexican rice, black beans, salad.

Mexican Rice

1Tbs of Canola or Vegetable Oil

1 Cup of long grain rice

1/2 Onion diced

3 Garlic cloves minced

2 Tbs Tomato Paste

1Tbs Chicken Bouillon

1Tbs Caldo de Tomate

1Tsp of Cumin

Pinch of Black Pepper

Heat oil in saute’ pan with dry white rice. Toast rice until fragrant and it begins to brown. Add onion and garlic and continue to cook for an additional minute. Add spices and tomato paste and mix well. Combine 2 cups of water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until water is absorbed. Top with cilantro and serve with your favorite Mexican dish! Sometimes for nostalgic purposes, I add diced tomatoes instead of tomato paste and I top it with cheese because as a child, I LOVED Mexican rice from Taco Bell!

Wednesday - Calabrian Shrimp with Orzo

20-30 Medium Shrimp

4 Garlic Cloves roughly chopped

Calabrian Chile Paste

1 Lemon sliced in half

8 oz of Orzo

2 Zucchinis sliced down the middle lengthwise, and then halved

2 Tbs Olive Oil

2 Tbs Creme Fraiche

Fresh Grated Parmesan

Salt & Pepper to Taste

Bring 3 quarts salted water to a boil. Once boiled, add orzo and set timer for 8 mins. Don’t forget to stir your orzo! It’s needy and will stick to the bottom of the pot if left unattended. While water is boiling, add rinsed shrimp to a bowl with salt, pepper, and Calabrian paste- set aside. Next, prepare your zucchini and garlic. Heat olive oil in a saute’ pan with chopped garlic. Once garlic begins to brown, add zucchini in.an even layer with salt and pepper to taste. Cook on one side for 2-3 mins then flip. Cook on the other side for an additional 2 mins. Remove from pan and add shrimp. Cook shrimp in an even layer on one side for 2 mins and flip. Cook on the other side an additional 1 minute. Add zucchini back to the pan with the shrimp and toss to coat. Now, add the cooked orzo back to the boiling pot along with the shrimp and zucchini mixture, the creme fraiche and a squeeze of half a lemon. Season with salt & pepper. Stir to combine and top with Parmesan cheese! Serve with a lemon slice garnish and enjoy!

I hope that by sharing my super simple approach towards weekly meals makes you feel a little more supported, a lot more prepared, far less stressed out, and easily excited to try something new!