Weekly Meal Plan
Alert! It’s a crazy week ahead. Four cooking classes, a local TV appearance and “mom life” in between. I’m resigned to the fact that it’s just gonna be this way until summer. That’s why a weekly meal plan saves me time and again. Make a plan for your weeknight dinners and take one thing off your “to do” list during the week. Sometimes when my kids ask what’s for dinner, I simply tell them to check the website. Ha! In other news, if you’re in Houston catch me on HoustonLife at 1pm Tuesday where I’ll share three easy rotisserie chicken dinners. Also, if you want to get inspired to make easy weeknight dinners, I have three spots available in my class Thursday! Email firstname.lastname@example.org to get on the list. And there are still spaces available in my Sunday grilling clinic at Bering’s. Reserve your spot — you won’t go home hungry!!
Black bean burgers for a vegan burger night, with a couple changes to the recipe. Use almond meal to keep them gluten-free and omit the feta for a vegan and dairy-free burger. I plan to add a couple tablespoons of chopped pickled jalapeños to the mix. The recipe says you can grill or pan-fry these, but I envision pieces of burger falling through the grill, so I’m sticking with my trusty cast iron pan. We’re also making a batch of Martha Stewart’s turkey burgers for my husband and son.
Roasted poblano and corn chowder from Friday’s video shoot. Use any type of milk or coconut milk to add a creamy component. Organic corn (frozen is fine), fingerling or baby potatoes, cilantro and the roasted poblanos make for a flavorful chowder. I’m afraid I may get push back from two of my eaters who aren’t huge corn fans, but I have this made and ready to reheat so I’m keeping my fingers crossed. This recipe is part of a Spring Reset collaboration with Memorial Hermann. When the booklet and videos are ready to download, you’ll be the first to know! My recipe isn’t on my site yet, but here’s a similar version. To keep it dairy-free, use avocado oil instead of butter, and coconut milk instead of regular milk. I would omit the bacon since it’s meatless Monday in our house, but I’m not saying it wouldn’t taste good. If you want to add cilantro and two roasted, de-seeded and chopped poblanos DO IT. Or keep it more traditional with chopped thyme and a pinch of cayenne.
Taco bowls with all the fixings, including Instant Pot black beans and roasted chipotle sweet potatoes and cauliflower. To make the veggies, peel and chop 2-3 sweet potatoes and break a head of cauliflower into small florets. Toss with two tablespoons avocado oil, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, a squeeze of lime juice and two teaspoons chipotle paste (sold in a tube with Mexican ingredients) or one chopped chipotle chili from a can of chipotle chilies in adobo sauce. Toss well to combine and spread out the vegetables on a parchment paper-lined sheet pan. Keep the vegetables in a single layer, if they pile on top of each other they’ll steam instead of crisp. Roast in a 400 degree oven, and use the convection roast setting if you have it. I’m also making a batch of taco meat, lest you think I’ve completely returned to my crunchy California roots. Make-your-own-bowl fixings will include: Rice, shredded romaine, pico, green salsa, guacamole, cilantro, pickled jalapeños, shredded cheese, sour cream and pickled red onions.
Ahi tuna poke, see recipe below. Make it easy on yourself and use the Trader Joe’s frozen jasmine rice for the base, and add in chopped cucumbers and avocado. Some of you may recognize this recipe from the free holiday appetizer e-book I sent out this year. To make tartare with this recipe, cut the tuna into 1/8-inch dice, to make poke cut into 3/4-inch dice. Garnish the bowls with julienned seaweed. To make the poke:
- 10-12 ounces sushi-grade tuna, cut into 3/4 inch dice, keep chilled
- 3 tablespoons sliced green onions, cut on the bias, green part only
- 3 heaping tablespoons pine nuts, toasted
- 1 tablespoon, plus 1 teaspoon, tamari or coconut aminos
- 1 tablespoon sesame oil
- 1 1/2 teaspoons finely chopped jalapeño
- 1 teaspoon peeled and grated fresh ginger (use a microplaner)
- 1 tablespoon black sesame seeds
In a medium bowl, gently mix all the ingredients. Use immediately.
Breakfast for dinner! It might be a frittata or a simple veggie and egg scramble, either way I know I’ll need an easy dinner.
I taught cooking classes Wednesday, Thursday, Friday and I have one in the morning, so you can bet I’ll be out to dinner with my family. See you on the other side! I’d love to hang out and grill with you Saturday, so please spread the word about my grilling class at Bering’s tomorrow.