To say I’m jealous of today’s Meal Plan author’s week of eating would be an understatement. From the Eritrean recipes for dinner to the flavorful go-to meals to strawberries and cream as a snack, there’s so much to be inspired by.
I also admire today’s writer for cooking these wonderful meals for herself. While it’s difficult to cook for a family every day, putting in all the work for one person is also no easy feat. Let’s be honest, when you have just yourself to worry about, it can be easy to fall back on takeout or “girl dinner.” (Though I despise the term, I do make boxed mac and cheese with broccoli whenever Chris isn’t home for dinner. And Lindsey admits she often has queso and chips for dinner when Ken is out.) Not to mention how hard it can be to go through perishable food on your own before it goes bad.
But today’s writer has a great system down. She has a love for simple “emergency” meals, as she calls them, including scrambled eggs and tofu bowls. She sprinkles those throughout her week and adds in a few other more intensive dishes that will yield leftovers. I was so hungry reading this!
Interested in submitting your own Meal Plan? You can do so here! And don’t forget to check out our previous, family-friendly editions:
Alicia Adamczyk
Alicia Adamczyk
Alicia Adamczyk
Today, a certified foodie in Portland, Oregon, details her new, single gal diet.
Age: 33
Location: Portland, Oregon
Household size: 1
Household income: $140,000
Monthly grocery spend: $400 to $550, it varies
Where do you shop for groceries? I live a few blocks from a QFC (a small Kroger-owned grocery store), which means I make lots of small trips instead of one big weekly trip. When I don’t shop at QFC, it’s because I want higher quality meat or a specialty ingredient. If that’s the case, I’ll shop at New Seasons.
How did you start meal planning? Has it changed over time?
I’m going through a separation. So, for the first time in more than a decade, I’m cooking for one. This has been an adjustment. Now, I maximize efficiency when planning because cooking and doing the dishes is rough.
Sometimes, I feel like it’s cheaper to eat out. But I know it’s not. Because it’s just me, I do feel like I’ve lowered my standards. Sure, I’ll make big meals, but when I’m lazy, I eat eggs, “girl dinner,” a big salad, boxed mac and cheese, cheese and crackers, etc.
Can you walk us through how and when you prep?
I rarely meal prep unless it’s to make a salad dressing. I definitely meal plan, but I mostly rely on leftovers and pantry meals when I’m in a pinch rather than a make-ahead meal.
Every week, I will typically map out three big dinners and then eat leftovers or from my “emergency” stash the rest of the time. If any readers live in Portland, I swear by: Lauretta Jean’s take-and-bake mini chicken pot pies, Apna Chat Bhavan’s frozen dal and curries, New Seasons Dijon chicken skewers, and Scratch Meats sausages.
I also always have white beans, black beans, chickpeas, pumpkin puree, potstickers, farro, tofu, and eggs on hand—things that are easy to make into meals in a pinch, especially if you’re cooking for one.
I probably spend more time and money on food than the average person. I have a Substack where I share Portland restaurant recommendations and recipes, and I also write a column for my community newspaper, The Hollywood Star. All that to say, food is a big part of my life, and my budget and schedule reflect that.
I’m a big fan of sauces: peanut butter ginger sauce that can be served on frozen potstickers or tofu, creamy feta or green goddess sauces on bowls and salads, tomato sauce for meatballs and pasta, etc. I always, always have Trader Joe’s 10-minute farro at the ready. Throw a bunch of vegetables, a sauce, a nut, and farro together and you have a great, easy meal. Everyone in my life knows how much I love it.
What do you use to meal plan?
I love my physical cookbook collection and deliberately leave them out on display so that I actually use them when planning. My favorites include That Sounds So Good by Carla Lalli Music, Chicano Eats by Esteban Castillo, and Everyone’s Table by Gregory Gourdet.
I also use The New York Times Cooking app, my Substack feed, and Serious Eats if I am tracking down a very specific recipe like pozole. Some newsletters I’ve been loving lately for recipe inspiration: Darn Good, Alexander Bakes, The Dinner Plan, and What Are We Having?
What groceries did you need to buy this week and how much did they cost?
- New Seasons Market: $75.61. Includes: Bob’s Oats ($4.59), Bob’s Red Mill Cornmeal ($4.99), Bob’s Flour ($5.69), baby spinach ($4.99), toasted corn ($7.99), Coava Coffee ($14.99), organic lemons (0.58 lb for $1.73), Grand Como loaf bread ($6.99), burrata cheese ($9.99), Mexican Squirt soda (two for $3.58, plus Oregon bottle deposit/CA CRV for $0.20), cherry tomatoes ($5.99), organic basil ($4.99), organic green onions ($1.99), peaches (0.41 lb for $2.05).
- QFC – Trip 1: 61.58. Includes: Simple Truth Organic baby arugula ($3.99), Simple Truth Organic dill ($2.79), Simple Truth Organic basil ($2.79), Simple Truth Organic whole fennel ($4.99), Jiffy muffin mix ($1.19), white peaches (2.18 lbs at $3.99/lb, plus eCoupon peach/nectarine discount of $4.60), cucumbers ($1.99), red onions (0.85 lb at $1.19/lb), Darigold milk ($2.69), chicken thighs ($8.42), Athletic Brewing Upside Dawn non-alcoholic 6-pack ($11.99 plus $0.60 bottle deposit).
- QFC – Trip 2: $16.52. Includes Kellogg’s Crispix cereal ($4.99 plus $2 QFC savings discount), Kroger heavy cream ($3.49), strawberries ($4.99 plus $3 QFC savings discount), avocados ($3), checkout bag tax ($0.05).
- QFC – Trip 3: $15.24. Includes: Simple Truth Organic tofu ($1.99), cucumbers ($1.99), lemons ($0.99), green onions ($1.29), Happy Egg large brown eggs ($5.99 plus $2 savings), kiwi ($2.99 plus $3 savings).
- QFC – Trip 4: $17.13. Includes: Nancy's Organic yogurt ($4.99 plus $2 savings), Simple Truth Organic chopped spinach (two at $2.69), red onions ($1.84), tomatoes ($3.74), jalapeño peppers ($0.34), garlic ($0.79), checkout bag tax ($0.05).
Total: $186.08
Did you use other foods you already have in your pantry?
Yes, I used bread I had in my freezer (I buy from Tabor Bread on TooGoodToGo and then slice and freeze), Momofuku noodles I bought at a discount on Martie, Marcona almonds, dates, chili crisp, and tuna.
Did you utilize sales or coupons? I used a $10 off coupon mailer from New Seasons.
Any other hacks?
Don’t forget to add cash back options on your credit card! Grocery stores are included all the time. Also, when in doubt, don’t order out: eat eggs, toast, and arugula salad. Or, if you have to, get a burrito for $10.
I’m not really big on apps, but I’ve been using inKind for cash back at restaurants, TooGoodToGo for Tabor Bread runs, and Martie for snacks.
I’m obsessed with Trader Joe’s farro. It’s basically the only thing I buy there, and I buy like 10 bags at a time—the cashiers always ask questions. You can use it for quick grain bowls with green goddess dressing or for my all-time favorite salad: Charlie Bird’s farro salad.
Lastly: Cereal is an underrated dessert and/or snack.
This week’s menu
This week, I will be making:
