Two-Week Spoonie Menu: The “We Survived the Plague” Edition Week 25 & 26

We got hit hard this round — hubby brought home some sort of mutant cold that ran through the house like a toddler through a toy aisle. Everyone took turns coughing, whining, and refusing soup (because of course). The good news: we’re on the mend, and I’m finally feeling ready to cook again… in moderation.

So, this week’s menu leans heavy on reserves, comfort, and low-effort dinners that still taste like you tried. Three cook days (Sunday, Tuesday, Thursday) with flexible leftovers and built-in sanity savers. Nothing fancy, just survival-mode delicious.

Week 25

Sunday – Crockpot Salsa Chicken

• Cooking Method: Crockpot
• Ingredients:
  • 2 lbs chicken breasts
  • 1 jar (16 oz) salsa
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt & pepper to taste
• Directions:
  1. Place chicken in crockpot, pour salsa over it, sprinkle with spices.
  2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  3. Shred chicken and serve over rice, in tortillas, or with a salad.

Monday – Reserve Meal

• Leftover salsa chicken over rice or salad.

Tuesday – Crockpot Italian Chicken & Veggies

• Cooking Method: Crockpot
• Ingredients:
  • 2 lbs chicken thighs
  • 1 cup baby carrots
  • 1 cup potatoes, diced
  • 1 cup zucchini, sliced
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
• Directions:
  1. Place chicken and veggies in crockpot.
  2. Sprinkle with Italian seasoning and a little salt & pepper.
  3. Cook LOW 6–7 hours or HIGH 3–4 hours.

Wednesday – Reserve Meal

• Leftovers from Tuesday; can toss with pasta or eat as-is.

Thursday – Sheet Pan Sausage & Veggies (not crockpot)

• Ingredients:
  • 1 lb sausage (turkey or chicken)
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup baby potatoes, halved
  • Olive oil, salt, pepper, garlic powder
• Directions:
  1. Toss all ingredients with olive oil and seasonings.
  2. Roast at 400°F (205°C) for 25–30 minutes, turning once.

Friday – Reserve Meal

• Leftovers from Thursday.

Saturday – Reserve Meal

• Quick scramble, salad, or grain + protein from reserves.

Week 26

Sunday – Salsa Chicken (repeat, make extra for Monday)

Monday – Reserve Meal

• Leftover salsa chicken.

Tuesday – Crockpot Teriyaki Chicken & Rice

• Ingredients:
  • 2 lbs chicken thighs
  • 1/2 cup teriyaki sauce
  • 1 cup broccoli florets
  • 1 cup carrots, sliced
• Directions:
  1. Place chicken in crockpot, pour sauce over.
  2. Cook LOW 6–7 hours or HIGH 3–4 hours.
  3. Add veggies in last 30 minutes of cooking.
  4. Serve with rice.

Wednesday – Reserve Meal

• Leftovers from Tuesday.

Thursday – Crockpot Creamy (Light) Chicken & Mushrooms (dairy-light)

• Ingredients:
  • 2 lbs chicken breasts
  • 1 cup mushrooms, sliced
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • Salt & pepper
• Directions:
  1. Place chicken and mushrooms in crockpot, pour broth over.
  2. Season with garlic powder, salt, pepper.
  3. Cook LOW 6–7 hours or HIGH 3–4 hours.

Friday – Reserve Meal

• Leftovers from Thursday.

Saturday – Reserve Meal

• Quick grain + protein + veggie, or scrambled eggs + toast + veggies.

Reserves / Backup Meals Ideas

These are quick, simple, and interchangeable for non-cooking days:

• Rotisserie chicken + microwavable veggies
• Pre-cooked frozen grains (rice, quinoa) + frozen veggies + protein
• Eggs scrambled or hard-boiled + toast + fruit
• Canned tuna or chicken salad (without mayo)
• Salad kits with added beans, eggs, or cooked meat