Weekly Meal Plan // January 16-21

An Easy Weeknight Meal Plan

Hi friends! Who else is excited it’s a long weekend? It’s always a shock to the system getting back in gear after a long break, and the last two weeks have felt especially hectic. I seem to have gotten really excited about cooking classes resuming and booked a ton of things starting in January. If you haven’t received my cooking class newsletter and schedule, just respond to this email and I can add you. We have Sheet Pan Suppers starting next week (we’ll meet together on Zoom), my five-week meal planning course that will have you pulling off dinner like a pro (both pre-recorded videos and Zoom classes) and my in-person 6-week basics series that meets on Wednesdays from 11 am-1:30 pm (4 spots left!). Let’s kick off 2022 with a bang, or at least a delicious dinner! Also, if you’re doing a round of Whole30, check out all my Whole30 meal plans and recipes here and here.

SUNDAY

I have a mother-daughter date with my youngest tonight, and we’re either grabbing Indian (because it’s our fave) or sushi. If you’re craving sushi flavors at home, try my easy tuna poke!

MONDAY

I’m testing a new recipe for mushroom bolognese tonight, I’ve made it a couple of times but it’s not quite where I want it so I’m not ready to share! If you want a delicious meatless dinner, why not make some creamy polenta topped with veggies. I typically make a variation of the Ina version, but it’s a little heavy just to warn you. Top with sauteed mushrooms and garlic, a chunky tomato sauce (or Rao’s marinara) or meatballs. Sauteed kale with lemon and garlic on the side.

TUESDAY

I transferred a bunch of frozen green chicken posole to the fridge. I’ll warm it up, taste for seasoning, and add a bunch of topping options to bowls: shredded cabbage, avocado slices, sliced jalapeno, radish, cilantro and lots of lime. It’s ALL ABOUT the toppings, the base is actually super simple.

Simple Green Posole

Traditionally made with pork or leftover carnitas, you can also make this delicious soup with chicken thighs or shredded rotisserie chicken. Serves 4.

• 1 tablespoon avocado oil
• 1/2 white onion
• 2  garlic cloves
• 4 cups chicken stock
• 1 pound tomatillos, skins removed, or a 28-ounce can tomatillos
• 1 pound boneless/skinless chicken thighs
• 1 bay leaf
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 1 (29-ounce) can hominy, drained and rinsed (or if you want, you can sub garbanzo beans. Not a traditional substitution, but it’s good!)
• Toppings: shredded cabbage, lime wedges, radish slices, avocado slices, jalapeno slices or cilantro

Instant Pot Directions:

1. Heat an Instant Pot on the sauté setting.
2. Warm the avocado oil and add the onion. Sauté until softened, about 2 minutes, and add the garlic. Then add the stock, tomatillos, chicken and bay leaf. Add salt and pepper and stir.
3. Close the lid, set pressure to “sealing” and cook for 10 minutes on high pressure.  It will take about 10 minutes to come up to pressure. Meanwhile, drain and rinse the can of hominy, or garbanzo beans if you’re using.
4. When finished, carefully quick release the pressure. Steam will release from the valve, so cover it with a kitchen towel and turn the valve with tongs so you don’t burn yourself. Carefully open the pressure cooker.
5. Stir in the hominy, seal the lid and close the pressure valve, and cook for 3 minutes more under high pressure. Meanwhile, prepare the toppings.
6. Shred cabbage or lettuce, cut lime into wedges, and thinly slice radishes.
7. When the cook time is up, quick release the pressure. Shred the chicken by either transferring it to a plate and pulling apart with two forks or with an immersion blender. I like to use my immersion blender to break up the soup and make it less “chunky.” Taste and season the pozole with more salt and pepper if needed. It also helps to bring the flavors together at the end!
8. Serve warm with toppings.

Stovetop Directions: 

Use a large (6-quart) pot. Warm the avocado oil and sauté the onion until softened for about 2 minutes. Add the garlic and stir. Add the remaining ingredients, cover, and simmer for 45 minutes. The chicken and hominy should always be covered with liquid, so add more stock or water if needed. Shred the chicken after the soup cooks. Taste for salt and add more if necessary. Top each bowl with desired toppings.

Note: Freeze for up to 3 months without the toppings.

WEDNESDAY

Are you a Kappa alumna in the Houston area? I’m speaking to a group tonight about healthy new year’s habits (hint: meal planning, stocking your pantry and freezer for weeknight success and a good kitchen reboot). Hope you’re joining me! In the morning, I’m making pork slow cooker carnitas and Instant Pot black beans so I can leave dinner for the fam. It’s an easy dinner for a busy night. I’ll have mine in a low-carb bowl of shredded cabbage, cilantro, pickled carrots and jalapenos. You could also make a quick batch of pickled red onions.

THURSDAY

I’ll be busy getting prepped and organized for my first 2022 Friday at the Farm class tomorrow! We still have a few spots left in February and March if you’d like to join us! I’m meeting some friends for dinner, so I’m making my family these meatball sliders I posted on Instagram a while back. Simple green salad on the side and done!

FRIDAY

I’m off to Fridays at the Farm! If you’re cooking at home, make a batch of homemade pizza dough (it’s easier than you think) or Whole30 Buffalo Chicken Wings and call it a night!