Creating a weekend meal plan is great for people who enjoy spending quality time at home after a busy week. Write down what meals you’d like to enjoy over the weekend, whether it’d be for the whole family, for special guests, or just for you!
To start, make a list of all the foods and ingredients you’ll need to make these meals and set aside one day a week to go grocery shopping. Thursdays usually work out best for weekend meal planning because it leaves Friday evening completely open to winding down, relaxing, or making plans. You want to choose a day that’s close enough to the weekend so that your food remains fresh over the next few days.
Why does meal planning exist? Well, it’s as simple as the old saying, “If you plan to fail, your plan will fail!” Those who failed to plan their meals in advance probably found themselves standing in front of their half empty refrigerator, hungry, and being left with no other option but to order in and eat overpriced food delivery options. When you plan your weekend meals during a weekday, it can save you from having to get through the crowded line ups at the grocery stores over the weekend, and also save you money.
Before the warm weather is out for the season, make the most of it by enjoying grilled meats, seafoods, and vegetables with fresh salad blends. Cut, prepare, and grill all your favourite foods on a Himalayan salt stone for a natural hint of salt to taste!
Here’s what’s on our Weekend Meal Plan:
SIMPLE WEEKEND LUNCH
Himalayan Salt Block Pizza
Grocery List & Ingredients:
- 1 package of active dry yeast (about 21/4 teaspoons)
- 11/2 cup of warm tap water
- 31/4 cups of all purpose flour (you may have to adjust, adding as needed)
- 2 tablespoons of olive oil
- Toppings as desired!
To start: prepare your pizza dough! [We prefer homemade :)] Pour the yeast into the warm water and let stand for about 5 minutes, if the water is too hot, the yeast will die so cooler is better. Mix all the ingredients by hand until they are all blended. When you have a cohesive ball of dough you can either continue to knead by hand for 10 minutes or use a mixer with a dough hook until the bread is smooth. Once smooth put your dough in a well oiled bowl and cover it with plastic wrap. Let it rise in a warm place like near your oven for about an hour until it almost doubles in size.
Next: Once the dough has risen, start by heating your salt stone slowly, increasing the temperature by 65oC/150oF every 10 minutes until it is around 220oC/425oF. While your Himalayan salt stones are heating being to create your pizza! Divide the dough into 4 balls and let it rest for just 15 more minutes. Roll out one of your balls (or take out your store bought dough) and start creating your pizza using any variety of toppings you like. Once you have finished your creation, take the tray of salt stones out carefully (it will be hot!) and sprinkle a dusting of flour (or cornmeal) over the stones. Place your ready-to-go pizza on the salt blocks and bake until desired crispiness is reached - then cut and enjoy!
SATURDAY DINNER SIDE
Grilled Honey-Black Pepper Shrimp on a Himalayan Salt Stone
Grocery List & Ingredients
- 3 tablespoons of honey
- 2 tablespoons unsalted butter
- One small shallot minced
- One garlic clove, minced
- One fresh lemon, sliced
- Cracked black pepper to lightly season
- One pound of large shrimp, cleaned
- Salad for a side
- Brown rice for a side
Place your Himalayan salt stone on a cold grill and allow it to preheat to 400 oC. While your stones are heating, mix the ingredients, allowing the flavours to blend and marinate nicely with the fresh pound of shrimp. Do not add table salt as the Himalayan salt stones will add a delicate flavour of natural salt while it’s grilling!
SUNDAY DINNER MAIN
Himalayan Salt Stone Grilled Chicken
Grocery List & Ingredients:
- 1 (4-pound) chicken
- 2 tablespoons olive oil
- 4 garlic cloves
- ½ teaspoon ground black pepper
- Juice from ½ lemon
- Asparagus for a side
Heat your Himalayan salt stone on low heat while you marinate your chicken with the ingredients above. With your silicone oven mitt, you carefully place the heated the salt stone on top of the whole chicken, on the grill. The salt stone will dehydrate the surfaces it touches, the skin of the chicken, making it crispy and lightly seasoned with salt while the inside remains moist. An absolutely delicious way to grill your chicken to the right tenderness!
For more information on ideas for planning delicious weekend meals on your Himalayan salt stone, visit My Gourmet Cooking.