Weekly Meal Plan
A greatest hits playlist of dinners is headed your way this week. Recipes that are old school crowd pleasers in our family. I’m making this quick because I just finished a cooking class for Smart in the Kitchen School. Plus, my husband and I had a super fun date night at the counter of Bar Annie last night and my two margaritas definitely slowed me down today. Tomorrow is a full day of shooting video and filming a new Knife Skills for Home Cooks course! It’s time to make a hot peppermint tea, put on my jammies, and call it a weekend!
Sheet pan harissa veggie and chickpea bowls with yogurt sauce and herbs for dinner. Delicious and a winner with everyone!
Tomato basil soup and grilled cheese. Doesn’t get more old school than that! I’m testing and tweaking a new recipe for Instant Pot tomato basil soup. I’m linking a couple Whole30 versions from my site: Dairy-free creamy tomato soup and a roasted red pepper and tomato soup. Once I perfect my Instant Pot version, I’ll be sure to share it here!
My son requested chicken in lettuce cups. Steamed edamame on the side. I learned to make this recipe over two decades ago from a visiting chef at the cooking school I attended. The recipe is from the kitchen of a Hong Kong hotel — you can make it with ground chicken or pork.
Shredded chicken enchiladas. I’m making shredded salsa verde chicken (cut the salsa amount in half when using this filling for enchiladas). I’ll use Siete cassava tortillas and top everything with Hatch mild green enchilada sauce and shredded jack cheese. Bake at 350 for 40 minutes. Serve with black beans and kale guacamole.
My husband and I have a fun party tonight and my parents are hanging with our kids. Italian take out for an easy dinner! If you’re home and want some comfort food, make this Italian mac and cheese bake from What’s Gaby Cooking.