Back to reality after a week of exploring Nashville, Blackberry Farm, Chapel Hill and Charleston. A break from work, teaching classes, homework and carpools was such needed before the next batch of holidays. I’m thankful we had beautiful weather on our trip and time with my parents, sister and her family. Having a weekly meal plan will be a life saver for the days ahead, I’ll be finishing details for a pop-up Farm Girls Supper Club next weekend, teaching three classes, uploading a holiday gift guide and generally just jumping back in the groove. Oh, and is anyone else decorating for Christmas this week? Out with the pumpkins, in with the garland. I hope you all had a restful Thanksgiving full of relaxation, family time and good food. Here’s what’s on tap this week.
SUNDAY
Mexican take-out for my crew (it’s the only option after getting delayed for hours and sitting on the tarmac in Charleston). If you’re cooking at home and still have a few remnants of turkey left, I’d suggest making turkey tortilla soup in the slow cooker or Instant Pot. If you make this in the Instant Pot, after adding all the ingredients and sealing the lid use the “soup/stew” setting.
MONDAY
The detox begins. Our dinners will be low carb this week to curb the sugar, dairy and bread we’ve been consuming like it’s going out of style. An easy veggie stir fry is perfect for packing in some greens. Kids will have theirs over steamed rice.
TUESDAY
I’m teaching tonight, so I’ll leave dinner in the slow cooker for my gang. My weeknight chili with ground turkey instead of beef will be the perfect make ahead dinner. If I were really smart I’d make a double recipe and freeze half for a busy December night later this month. Note to self.
WEDNESDAY
Ground chicken lettuce cups with edamame on the side. Quick, delicious and low-carb. Add 1 cup frozen riced cauliflower to the meat while it sautés if you’d like to sneak in extra vegetables.
THURSDAY
I’m excited for my Birch Modern Mercantile holiday appetizers class! I have five spots available if you’d like to join us. Just respond to this email to save your spot! I’ll leave some fajitas on the stove for my crew, I have a new recipe for Whiskey and Lime Marinated Skirt Steak Fajitas that are fast, easy and simple to prep and clean up.
FRIDAY
Tomorrow is Farm Girls Supper Club and I’ll be busy prepping some last minute items. My sister and one of her closest friends are flying into Houston from California to come to the dinner, and I couldn’t be more excited for a magical night. I’m planning to put out a big cheese board to nosh on for dinner, loaded with plenty of endive spears, pecans and berries for low carb options.
Enjoyed your class at Central Market last night!!