Weekly Meal Plan // October 20-25

SUNDAY

Let’s be real. I just got off a flight from Paris to Atlanta, and then spent three hours in the Atlanta airport before heading home. It’s takeout night! Fajitas it is! If you want to make them at home, get your grill hot and make skirt steak fajitas with peppers and onions.

MONDAY

Jetlag and back to routine. If I put soup on the menu will it be cool when I get home? Let’s keep our fingers crossed. Vegetable minestrone it is! I don’t use a recipe to make this, just start with sautéd onions, carrot and celery and layer in chopped vegetables, canned chopped tomatoes, chicken stock and drained and rinsed white beans. Sometimes I add small size pasta, and sometimes I leave it out. Add a parmesan rind to add umami.

TUESDAY

Slow cooker chicken coconut curry to the rescue. Jasmine rice on the side. If you can’t find Kaffir lime, just substitute the juice and zest of one lime. Use arrowroot instead of corn flour and omit the sugar to keep things Whole30. I know I’ll need an eating reset after all the French cheese and wine!

WEDNESDAY

Something quick and easy to get over the mid-week slump. We have pesto in the freezer I can thaw the night before and serve with gluten-free pasta and a sheet pan of roasted vegetables. When I freeze batches of this I don’t add the avocado. Toss the veggies with extra virgin olive oil, kosher salt and pepper and roast at 400-425 degrees for 30 minutes or until golden and crispy around the edges. These vegetable-based meatballs from Mark Bittman sound delish, give them a try and let me know what you think!

THURSDAY

I’m teaching a class tonight and need an easy dinner to leave the kids. Check out my last post on easy Trader Joe’s dinners to get ideas!

FRIDAY

Yay for the weekend! Let make chicken tinga tacos and watch Netflix.