The Lazy Man's Meal Plan: Here's What to Cook This Week

It's the week after the Super Bowl, so take it easy on yourself.

I’m tentatively calling this series the “lazy man’s meal plan,” only because it rolls off the tongue, not in an effort to exclude all of the lovely women in our community. And because I am a lazy man, and this is my meal plan.

The goal is to provide a week’s worth of actually easy recipe ideas that require minimal ingredients, time, pans, and/or chopping skills (and never is that needed more than the day after the Super Bowl.)

This week we’re gonna start off by baking four chicken breasts at 375°F for about 25 minutes, then let them rest for at least five minutes before shredding. I coated them in olive oil and a Mexican seasoning blend because that flavor profile works for both of the recipes we’re using them for this week—but you could just use salt and pepper to keep it more versatile, or make your life even easier and just use shredded store-bought rotisserie chicken.

Moving forward, this will be a Sunday through Thursday meal plan—I don’t believe in cooking on Friday and Saturday nights, but due to the football situation this week I had to make an exception.

Monday: No-Chop Chicken Chili

• 2 cups shredded chicken

• 1 cup chipotle salsa (or any red salsa)

• 1 Tbsp. chili powder

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 2 (10-oz.) cans diced tomatoes with green chiles

• 1 (15.5-oz.) can chili beans with juices

• 1 (15.5-oz) can white beans, drained and rinsed

• 5 cups chicken broth

• Chili toppings of choice

In a large pot, add all the ingredients besides toppings and bring to a simmer for about 25 minutes. Serve in bowls with toppings of choice.

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Tuesday: Cheater’s Chicken Carnitas Tacos

• 2 chicken breasts, cooked and shredded (or 2 cups shredded rotisserie chicken)

• 1 cup chicken broth

• 1 orange, juiced

• 3 Tbsp. neutral oil

• 1 Tbsp. Mexican seasoning blend

• 1 tsp. brown sugar

• Flour tortillas

• Guacamole, for serving

• Pico de gallo, for serving

• Lime wedges, for serving
  
  In a large skillet over medium heat, add chicken, chicken broth and orange juice and bring to a simmer.
  
  In a separate large skillet over medium-high heat, add oil and heat until shimmering. Use tongs to transfer chicken to the heated oil in an even layer. Coat chicken evenly with seasoning and brown sugar. Cook until crust forms (you don’t want to stir too much since you want the caramelization on the bottom), then add any remaining juices from the other pan.
  
  Char the tortillas directly on the stovetop or in a dry skillet. Top tortilla with a layer of guacamole, then your chicken, then pico de gallo (or any other desired toppings.) Serve with lime wedges.

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Wednesday: Cheesy Tortellini alla Vodka

• 4 Tbsp. butter

• 1 small shallot, minced

• 2 garlic cloves, finely minced or grated

• 1 Tbsp. Calabrian chili paste (or 1/2 tsp. red pepper flakes)

• 1/2 cup tomato paste

• 2 Tbsp. vodka

• 1/3 cup heavy cream

• 1/4 cup mascarpone cheese

• 10 oz. cheese tortellini (from refrigerated section)

• 1/4 cup parmesan cheese

• Chopped fresh basil, for garnish
  
  In a large skillet, melt butter over medium heat. Add shallot and garlic and cook for 2 minutes, stirring constantly. Add chili paste or pepper flakes and tomato paste and stir for another 2 minutes. Add vodka; let simmer for an additional minute. Turn heat to medium-low and stir in heavy cream and mascarpone cheese until combined. Turn heat to low while you cook the pasta.
  
  In a large pot of boiling salted water, cook pasta (for fresh pasta like tortellini this should only take a couple minutes.) Transfer pasta directly to the sauce along with about 1/2 cup of the pasta cooking water, then stir to combine and let simmer in the sauce for a minute. Stir in parmesan and basil before serving.

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Thursday: One-Pan Shrimp Scampi

• 1 lb. peeled and deveined shrimp

• 1 tsp. salt

• 1/2 tsp. pepper

• 1/2 tsp red pepper flakes

• 1 lemon, zested and halved

• 1/2 cup white wine

• 6 Tbsp. salted butter, cut into pieces

• 5 garlic cloves, sliced or chopped

• 2 Tbsp. chopped fresh parsley
  
  Preheat oven to 450F. In a large baking dish, arrange shrimp in an even layer and toss with salt, pepper and red pepper flakes. Add lemon zest, wine, butter and garlic to the baking dish stir to distribute everything evenly. Nestle halved lemon halves into the dish and bake in preheated oven for 12-15 minutes, or until bubbling. Garnish with parsley and squeeze lemon over everything. Serve with pasta and/or crusty bread for dipping.

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Friday: Honey-Garlic Chickpea and Whipped Feta Pita

• 1 can chickpeas (drained, rinsed and patted dry)

• 1 tsp. smoked paprika

• 1/2 tsp. coriander

• 1/2 tsp. dried oregano

• 1/2 tsp. salt

• 1/4 tsp. cayenne pepper

• 2 Tbsp. honey

• 3 garlic cloves, grated or minced

• 1 Tbsp. water

• Whipped feta (recipe below)

• Warmed pita

• Cooked frozen fries, for serving (optional)
  
  In a small skillet over medium heat, add oil and spices; toast for one minute, stirring constantly. Add chickpeas and stir to coat. In a small bowl, stir together honey, garlic and water then add to the chickpeas. Cook for about 2 minutes, or until glazed. Taste and add more salt if necessary. Serve on warm pita with whipped feta and french fries, if desired.

For whipped feta:

• 8 oz. feta cheese

• 1/3 cup milk

• Zest and juice of half a lemon

• 1 Tbsp. chopped fresh oregano

• 2 Tbsp. olive oil
  
  In a food processor, add feta, milk, lemon zest and juice, remaining garlic clove and oregano. Pulse until combined and stream in olive oil.