Weekly Meal Plan // October 10-15

The Dinner Plan

Here’s our real life weekly meal plan. Take a minute on Sunday to make a plan for the week, you won’t regret it!

SUNDAY

We have a fall break this weekend, and I’m happily in Austin eating all the tacos. If you’re having a lazy weekend at home, make these protein pancakes for breakfast and a cozy pot of easy Instant Pot stew for dinner.

MONDAY

No school today, but we’re getting back in a dinner routine before the week starts. Sometimes I feel like short school weeks are even more exhausting, and I’m not sure why. You would think it would be the other way around, but it’s almost like you pay for that extra weekend day. This effect is somewhat like the back-to-reality of post-vacation blues. Maybe it’s because we get out of our routine, or a week’s worth of learning and work gets jam packed into four days. Either way, tonight is an easy dinner of tofu stir fry. Substitute chicken for the tofu if you’re not a tofu person.

TUESDAY

Blackened salmon sheet pan tacos! Enough said.

WEDNESDAY

Join me for my Bering’s cooking class at 4 PM today! I’m not only sharing easy seasonal desserts, but I’m sending everyone home with some of my favorite holiday dessert recipes. I can’t wait to cook with you all! This is my last Bering’s class of 2021, so let’s make it a fun one. Dinner is easy sheet pan andouille, okra and potatoes (or sweet potatoes) with Cajun seasoning. Par-cook the potatoes in the microwave for 15 minutes while the oven heats to 425. Cut everything in 2-inch chunks and roast, spread out on a sheet pan, for 30 mins. Easy peasy. Serve in bowls over cauli rice or steamed or sautéd spinach.

THURSDAY

Today I’m doing a fun online Zoom class all about my favorite Trader Joe’s ingredients and easy dinners. We’re making pan-fried cauliflower gnocchi with sundried tomato pesto, brown butter-sage butternut squash ravioli and slow roasted mini peppers. Plus, I’m handing them a list of my favorite TJs shortcuts.

FRIDAY

The Round Top Antiques Show has started! I plan to run up there as much as possible in the next two weeks, but I only have little pockets of time. Come visit me Monday, October 25 at Bader Ranch! For dinner tonight, I’m making my first batch of pumpkin-butternut squash soup this season. Add a spoonful of harissa or a squeeze of sriracha if you want to amp it up.