Let’s make this quick, people! After a weekend in New Orleans with some old and dear friends, I’m quickly catching up on meal planning before much needed sleep. I hope you all have a great week. Stay tuned for a new Thanksgiving recipe to post Wednesday, and some Thanksgiving planning tips to get you in good shape for the big day!
Baked ziti with tomato sauce and parmesan ricotta. I’ll make something similar to Pioneer Woman’s Baked Ziti, but without the meat. I’ll also make the parmesan ricotta from my weeknight lasagna recipe and toss it with the ziti and Rao’s marina. Cover with fresh mozzarella and bake at 350 degrees. We’ll have ours with roasted broccoli and salad.
I’ve been eyeing Nom Nom Paleo’s Wonton Meatballs, but haven’t tried them yet. My version won’t have shrimp, and we’ll tuck these inside lettuce cups with julienned carrots, peppers and cilantro.
Homemade fish sticks with tartar sauce, carrot and celery sticks. I’ve used Martha Stewart’s recipe several times, but this recipe from Bon Appetit also looks good and simple. If you can’t have gluten, substitute the panko with almond meal or gluten-free bread crumbs.
Shredded chicken in the slow cooker with salsa verde with all the taco fixings (pinto beans, avocado, chopped tomatoes, cilantro, cheese and hot sauce). Cook two pounds of chicken thighs with a sprinkling of salt and pepper and a bottle of Trader Joe’s salsa verde (or Herdez salsa verde) on high for 3-4 hours, or low for 5 .
Trader Joe’s pizzas at home with their pre-made pizza dough, marinara sauce and shredded mozzarella. Everyone can make an individual pizza with their own toppings, such as peppers, mushrooms, pepperoni, artichoke hearts and olives. Plain cheese pizza with probably be the run away winner. I’ll cut each pre-made pizza dough in half to make two small pizzas. Cook preferably on a pizza stone in a 450 degree oven.