This New Pati Jinich Meal Plan Makes the Most of Leftovers

I come from a Mexico City–based family of big eaters. When I was growing up, food was the reason for practically everything. Now that I have my own Mexican-American family of five in the US, things have become even more centered around food. Rather than adapting to an American eating schedule, we have merged these two cultures. That means an early breakfast before the boys go to school, a later full one before grown-ups get to work, an early light lunch, a big comida when everyone gets home, and a later, heavier meal around 8 p.m.

All this eating meansa lotof cooking. But I have come up with so many tricks to keep the good food rolling from Sunday to Sunday without actually needing to cook a total of 35 meals every week. On Sunday, when I have the most time available, I gear up for the week by making a full, beautiful meal that will provide some leftovers. That way, Monday never catches me off guard. Here’s how I pull it all off.

Sunday: A sheet-pan chicken dinner

My children have declared thisPollo Rostizado con Naranja y Chile de Árboltheir favorite chicken dish of all time, which makes me so happy to share it with you. In it I have compiled my best lessons learned from roasting chicken over the years. First, I leave the skin on and bones in, which provides plenty of richness and flavor. Second, I use a marinade that’s a bit spicy, a bit sweet, and very tangy. It has a smoky, light heat from the chiles de árbol; a sticky sweetness from the maple syrup; a fragrant tang from the oranges and a savory balance from the garlic and the rosemary. I use high heat from beginning to end, which helps achieve a crisp skin and moist meat. To make it a full meal, toss in a few roughly chopped carrots and potatoes, which will practically confit in the chicken juices. The chicken comes out of the oven as soon as it's cooked; just let it rest while the vegetables finish. Try to save a little of everything for Monday’s dinner.Get the recipe →

Monday: Turn leftover chicken into torta filling

You don’t need a recipe for Monday’s meal—I’ll walk you through it in just a few lines. Hopefully you have some leftovers from last night’s roasted chicken; worst case, you buy the best rotisserie chicken you can find.

Shred the meat into bite-size chunks, and mix those with any leftover carrots and potatoes. You can pack them into a torta while cold or at room temperature, or you can heat the leftovers for a few minutes in a small skillet over medium heat. Get a crusty bread of your choice—a Mexican telera or bolillo, a Portuguese bun, a ciabatta roll, or a crunchy baguette will work. Slice the bread in half lengthwise and toast for a few minutes in a toaster or oven, until golden brown and crunchy. Spread a bit of mayonnaise and mustard across the cut surface of the bread, add the chicken with the carrots and potatoes, a few lettuce leaves, slices of ripe avocado, and pickled jalapeños to taste. Eat it right then and there or pack to take it on the road.

Tuesday: Citrusy pork tacos

We don’t limit our tacos to Taco Tuesday at home. We always have flour or corn tortillas handy, and many times can’t resist the urge to tuck things into tacos even if we weren’t planning to. Whether it is just us eating as a family or friends are joining us, theseTacos Árabesare a go-to. They’ve been a classic in the city of Puebla for over a century, courtesy of the Arab community that grew roots in that city and enriched its tables with more than this dish. Rather than using corn or flour tortillas, these are served onpitas. You begin by searing thin pieces of pork, marinated in a citrusy, herbal brine. The cooked pork is dressed with a drizzle of tahini sauce and a robust chipotle peanut salsa. Save any leftover pork and sauce for tomorrow.Get the recipe →

Wednesday: A main course salad, starring leftover pork

再一次,没有菜谱简单transform-your-leftovers meal. Hopefully you have a few slices of pork left over from taco night, still marinating in a lime-vinegar brine with garlic, onion and a copious amount of parsley and mint. If you already cooked the meat, just reheat it. If you haven’t, it cooks in five to six minutes.

Then, it’s simple assembly: Chop the cooked pork into bite-size chunks. Mix your favorite salad greens with a bit of lime juice, olive oil, salt, and pepper, and top with the chopped meat, chunks of avocado, and cubed cucumbers. Drizzle some of the tahini sauce and the chipotle peanut salsa on top. Meet your new favorite salad.

Thursday: A cozy fish stew

Caldo de Osomakes for a phenomenal meal, and even better, one to reheat later on. I like to make this stew-ish kind of soup early in the morning, so that I have it ready to go for lunch or dinner. It is one of those soups that's delicious when freshly made, but given a chance to sit (for a few hours outside or for three to four days in the refrigerator) and heat up again, its flavors just bloom and come together even more. It has fish, potatoes, and carrots, but you can customize and add or substitute with more vegetables that you like or have on hand, from chayote squash to peas to corn. I like dunking crusty bread in the broth, which is intensely tomatoey, tart from the pickled jalapeños and brine, and richly spiced from the ancho chiles. This soup will hold you up for your next few lunches and can even be served in small bowls before your quesadillas for your Friday night dinner.Get the recipe →

Friday: Crispy quesadillas

Just as there are so many choices for tacos, there are for quesadillas. ThisPlantain and Refried Bean Quesadillas recipeis one of my favorites. The masa is made by mashing cooked ripe plantains, and the quesadillas are filled with refried beans. I make a pot ofblack beansevery Monday, to eat alongside eggs for breakfast or as a side for anything else, or just to eat in a bowl, next to rolled warm corn tortillas. I also leave some to mash and turn into refried beans. If you don’t have the time to make them at home, you can always buy refried beans at the store. The plantain quesadillas are delicious drizzled with Mexican crema and topped with your favorite salsa. You can serve them with a side of rice or a green salad. Making fresh masa quesadillas on Friday always puts me in a get-ready-for-the-weekend mood, as it forces me to unwind as I roll out the masa, and press and assemble the quesadillas. You can also make them one or two days in advance and reheat in the oven before eating.Get the recipe →

Saturday: A mixed seafood cocktail

If quesadillas put me in a get-ready-for-the-weekend mood,Vuelve a la Vidascreams out: Your weekend is here, this is your time to relax and celebrate and eat juicy, saucy seafood until you can have no more. You can play with your seafood of choice, add more or less avocado, and eat with saltine crackers or tortilla chips. You can serve in small bowls for a hefty appetizer or make it your main plate. If you have leftovers, it will be even tastier on Sunday for a late brunch.Get the recipe →