Pre-Thanksgiving Weekly Meal Plan
Make-your-own pizzas for an easy meatless Monday dinner! Today my oldest takes her driver’s test, my son gets braces and I’m catching up after a weekend away. If you want to make your own dough, check out Alexandra Stafford’s Neapolitan-style pizza recipe. Or buy Trader Joe’s pre-made pizza dough or use Stonefire flatbread. We always have Rao’s Original Marinara stocked in our pantry, but you can also use pesto or just brush the crust with extra virgin olive oil and add mozzarella and toppings. Bake at high heat (425-450 degrees) on a preheated pizza stone or sheet pan. I’m making a big shredded Brussels sprout salad on the side.
Chipotle lime beef taco bowls, it’s what’s for dinner! Follow my chicken tinga recipe, but substitute two pounds of beef chuck roast for the chicken thighs. Instead of cooking on the chicken setting, use the beef/stew setting on your Instant Pot. Serve in a bowl with rice or cauliflower rice, beans and La Taqueria green sauce. Roast a sheet pan of cubed butternut squash sprinkled with a little cumin, paprika, salt and extra virgin olive oil to add to your taco bowls. Shredded cabbage or thinly sliced radish wouldn’t be wrong either.
I have a batch of frozen turkey weeknight bolognese that’s getting served over spaghetti squash. I’ll transfer the sauce to the fridge early in the week and roast a big batch of Brussels sprouts or broccoli on high heat (425) and toss them with Meyer lemon juice and zest, olive oil, chili flakes and freshly grated parmesan. Make the bolognese with ground beef, dark meat ground turkey or half beef and half pork. It makes a large batch, perfect for freezing a portion for dinner down the road.
Who’s joining me at Houston Racquet Club for my holiday appetizer and cocktail demo?! My friend Carly Lee will be there giving us holiday style tips, too. All that to say, I’m leaving dinner in the crock pot for my family. A big batch of chicken tortilla-less soup with all the toppings is a super easy dinner. You could always add 3-4 shredded corn tortillas to flavor and thicken the base if you’d like (they will cook down and almost melt into the soup base as it cooks). Or make cheddar and diced green chili quesadillas on the side.
Tripp Films and I are working to film new recipe videos today, and I can’t wait to share them with you! If you’re feeling stressed for Thanksgiving, take a breather and check out our guide to getting organized for turkey day. If you need ideas, check out my simple and healthy Thanksgiving menu from last year, which was put together in partnership with Memorial Hermann. For dinner, why not make slow roasted salmon. Kale salad on the side!