Weekly Meal Plan // Week of October 7

SUNDAY

We’re grilling steaks from Five Marys Farm tonight, topped with their signature spice rub full of red chili flakes, rosemary and thyme. Twice baked mashed potatoes will be perfect on the side, they’re a Southern staple full of sour cream, cheese and butter (naturally).  Roasted green beans and arugula salad for a touch of green.

MONDAY

White bean soup from Marcella Hazan with a side salad. Serve this bean stew ladled over a chunk of crusty bread. If you’re not eating carbs or gluten, it will still be delicious if yo  just leave that out. Good quality chicken stock is key to the outcome of this recipe, but vegetable stock will work too if you’d like to keep it vegetarian. If you want something heartier, this version with sausage and kale looks tempting, too.

TUESDAY

Creamy chicken taquitos with grain-free Siete Foods tortillas are on deck for Taco Tuesday. If you want to make this dairy-free and gluten-free, use my Instant Pot salsa verde chicken recipe as the filling. Kale guacamole on the side.

WEDNESDAY

We have a field hockey game and a big night of homework, Instant Pot pork picadillo to the rescue. Sometimes I add a cup of frozen riced cauliflower to the ingredients to add more vegetable bulk, and my kids like this with a side of steamed short grain rice.

THURSDAY

It’s another busy night: a late afternoon 7th grade football game and two things on the docket. Renovate Houston is having an event to benefit Kappa Pilgrimage from 10am-4pm today, and a private happy hour for Kappa alums.  We also have a speaker at our school tonight from Crime Stoppers of Houston. I’m sure my husband will be excited when I tell him I want to go to both of these! It would be a good idea if I leave a good dinner for my troops: weeknight lasagna and caesar salad to the rescue. I’ll assemble the lasagna while my kids are at school and mix up a batch of the caesar dressing.

FRIDAY

I have a private cooking class today and an all day private cooking retreat at The Vintage Round Top tomorrow. A big batch of turkey chili will be delicious reheated all weekend long.