Weekly Meal Plan // Week of December 9

Back in Houston after a quick trip to New York soaking up the holiday spirit. It was cool and crisp and the perfect quick getaway after a busy couple weeks. Now it’s back to cooking classes, my last two of 2018, and a HoustonLife segment Thursday on easy holiday appetizers. If you didn’t see our 2018 Holiday Gift Guide, be sure to check it out. And if you need a cooking class gift certificate, email melissa@smartinthekitchen.com before we run out!

SUNDAY

Angel hair pasta with Rao’s Original Marinara, garlic bread, roasted broccolini. I may have had a tiny bit too much holiday spirit yesterday and want an easy pasta dinner and an early bedtime. My 10-year-old wants to make a batch of peppermint bark, which she can pull off without a recipe. It’s the best peppermint bark out there and makes a great hostess or teacher gift.

MONDAY

For meatless Monday, we’re having a big pot of winter minestrone soup and a batch of blueberry muffins that make great school breakfasts.

TUESDAY

Korean beef lettuce cups sound quick and delicious (but full disclosure, I haven’t tried this recipe yet)! You could also make my ground chicken lettuce cups. I’ll serve steamed broccoli and edamame on the side.

WEDNESDAY

I’m teaching a cooking class today and won’t have time to prep, which means it’s the perfect night for the InstantPot. I just got Coco Morante’s new cookbook, The Ultimate InstantPot, and I can’t wait to try the recipe for chicken tikka masala. Follow along in stories, and I’ll post the recipe if it’s a winner. If you don’t have the cookbook yet, make Picadillo and call it a night!

THURSDAY

Pulled pork sandwiches with pickles and creamy cole slaw. Cook a 2-3 pound pork shoulder in a slow cooker on low for 6-7 hours. To make it super easy, add a 1/2 bottle of store bought BBQ sauce. Bone Suckin’ Sauce is my absolute favorite. Don’t forget to tune in to HoustonLife today for some easy holiday appetizer ideas!

FRIDAY

Use leftover shredded pork to make quesadillas with green chilies, jalapeños and grated jack or white cheddar.