Meal planning for two

So, in an effort to get my life together, I’m trying to get better with meal  planning. My current  old plan was buy meat, veggies and a few fillers, and see what I come up with.

I felt like I was making my go-to staples all the time with a few new things splashed in for good measure. The crazy part is I like to cook and I love reading recipes. Like, I seriously can read a cookbook like it’s a bestseller. I know, I’m such a nerd.

In a previous cooking post you may remember I said I like cook. Don’t remember? Here it is here. However, I don’t want to spend  hours slaving in the kitchen. It just so happens that I went to a book sale and found a cookbook with 20, 30 and 40 minute meals in it. That’s my kind of cooking! I make a few things from scratch, but the way my life and time is set up, I’m all about buying pre-made items and jazzing them up.


After looking at the recipes in the book, I decided to meal plan/create a menu for a week. Yikes! I missed cooking on Monday due to being busy, so I started on Tuesday. My first dish in meal planning was Cajun chicken tortellini and it was delish–sorry, forgot to snap a pic of it.

Day 2 was this amazing dish here:


This was a 40 minute meal, which doesn’t bother me at all when it’s simple to make, and this salmon over asparagus, mushrooms and tomatoes in a white wine sauce was divine! I added couscous for the side dish.

The hardest thing so far has been grocery shopping. I like to shop, but it is exhausting shopping for a weeks worth of food AND tote an infant around while doing it. I had to do my shopping in two trips!

Anyway, here is the recipe for the salmon dish

Meal planning for two
Prep time
Cook time
Total time
A hot and healthy meal on your table in minutes.
Recipe type: Dinner
Cuisine: Seafood
Serves: 4
  • 4 fresh or frozen skinless salmon fillets, about 1 inch thick
  • salt and pepper
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons olive oil
  • 1 cup chopped onion (large)
  • 6 cloves garlic minced
  • 1 tablespoon snipped fresh thyme
  • 1 cup dry white wine or chicken broth
  • 1 cup clam juice or chicken broth
  • 2 cups of asparagus cut in 1½ inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon snipped fresh (flat-leaf) parsley
  • 1 teaspoon lemon juice
  1. Thaw fish, if frozen. Season with salt and pepper and set aside.
  2. In a large skillet cook mushrooms in 1 tbs hot oil over medium heat about 5 minutes or until golden brown.
  3. Add onion, garlic and thyme; cook until mushrooms are tender. Add wine. Bring to boiling; reduce heat. Simmer uncovered about 15 minutes or until liquid is reduced to ¼ cup.
  4. Add clam juice. Return to boiling; reduce heat. Simmer, uncovered, 15 minutes more or until liquid is reduced to ¾ cup. Add asparagus.
  5. Cook, covered, 3 minutes or until asparagus is crisp-tender. Stir in tomatoes, parsley and lemon juice. Season with salt and pepper. Transfer to a platter and keep warm.
  6. In the same skillet cook salmon in remaining 1 tbs hot oil over medium heat for 4-6 minutes per ½-inch thickness of salmon or until salmon flakes when tested with a fork, turning once. Serve salmon over vegetable mixture.
Do you meal plan? How does it work in your home?


'Meal planning for two' have 2 comments

  1. December 15, 2015 @ 4:05 PM Yaya

    I need to check out this cookbook. I love to cook and do meal planning each week, but I’ve never learned how to cook for one. #BLMGirl


    • December 15, 2015 @ 11:47 PM Whitney

      It’s a great cookbook and I actually got it for $1! Cooking for one can be hard because you want leftovers, but not too many.


Would you like to share your thoughts?

Your email address will not be published.

Rate this recipe:  

 ©2014 Pumps and Circumstance