About At Home With Annie

Welcome to At Home with Annie, a menu subscription where we make it easy for you eat healthy and have home cooked meals on your table each week. Unlike other useful services such as Blue Apron or Hello Fresh, our menu subscription allows you to support local farmers, considerably reduce packaging waste, and is budget friendly.

Every Thursday, you receive a full week’s menu, all of the recipes, a grocery list, tips on how to make the menus even easier, and suggestions on what to do with leftovers.

The menus are healthy, creative, and uncomplicated. No more head scratching and hassle about what’s for dinner. No more searching for recipes. No more making a grocery list or wondering what to do with leftovers. We’ve got you covered!

Sign up now and get cooking!

Sample Menu

Planned Menus

PRINT A SAMPLE Menu and Recipes Grocery List

Day 1:

Butterflied Roast Whole Chicken with Sea Salt**
Pan Sauce
Roasted Potatoes with Thyme and Olive Oil
Garlic and Lemon Pan-Seared Green Beans

Day 2:

Tomato Shrimp with Watercress and Spinach
Cheddar Grits

Day 3:

Creamy Pumpkin Almond Soup**
Salad of your choice

Day 4:

Mexican Chicken and Red Rice Salad**
Pineapple Avocado Salsa

Work it Baby – Leftovers, Freezer Diving, Wing It, and Eating Out

These days are to give you space to use up leftovers, clear out the freezer a bit, or have a night out. I’ve included some suggestions on how to use up leftovers. This is your time to experiment! Most of these suggestions should take less than 15 minutes to pull together.

Days 5 to 7:
Using up Leftovers

Spinach greens

In salad with tomatoes, walnuts, blue cheese and balsamic dressing
In soup with chicken broth, ginger, scallions, and rice noodles
In frittata with pancetta, tomatoes, and potatoes

Chicken
In salad with fennel, celery, apple, and lemony mayo
In pasta with mushrooms, onions, and Parmesan
With peas, potatoes, coconut milk, and curry paste over rice

Potatoes
In pureed soup with cauliflower and cheddar
In hash with a fried egg

Grits
Pan-seared and served with kale and a poached egg
Topped with cannellini beans and roasted veggies

Cilantro
Add to an Asian soup
In pesto
In pico de gallo
As a garnish to a curry dish

Pineapple
Grilled or seared with honey for a healthy dessert
With yogurt for a snack or breakfast

To Freeze

If, at the end of the week, there are still leftovers in your fridge, freeze and label everything and start fresh. These items will be useful for future Days 5 to 7 meals.

Any leftover chicken or chicken broth
Any leftover veggies
Pumpkin Almond Soup
Cheddar Grits
Thyme sprigs

What Won’t Keep or Freeze?

Mexican Salad
Pineapple Avocado Salsa

Sweet Endings

Espresso Brownies

**Tips:

Remove any extra roasted chicken from the bones and save for Mexican Salad. The amount will vary depending on how much people eat and how many people you serve. Adjust accordingly for the amount of chicken you need for the Mexican Salad.

Transfer the roasted chicken bones to a stock pot and cover with 1 inch of water. Add a stalk of celery, a carrot, and an onion to the pot and bring to a simmer for 30 minutes. Strain and reserve all the liquid for the pumpkin soup or an additional leftover soup later in the week.

To save time, roast the pumpkin for the Pumpkin Almond Soup when you roast the chicken. If you love the seeds, roast them at the same time too. To roast, cut the pumpkin in half, remove seeds, and place on a roasting pan with a little water. Roast for 35 to 40 minutes or until tender. Scoop the flesh from the skin and reserve for later in the week

To preserve any remaining thyme, freeze the sprigs in a little resealable freezer bag. Remove from the freezer as needed in the future. Cilantro is far more perishable and needs to be used fresh and quickly.

Berbere is an Ethiopian spice mix which is delicious. It’s a cumin, cardamom, ginger, cinnamon, fennel, and all-spice blend. I use it often, but if it’s a new spice to you, just use what you have on hand instead of buying another spice which sits on your shelf.