Short Week: Love Them or Hate Them?
I love a three-day weekend, don’t get me wrong. But short weeks can be deceptively long. Let’s make a meal plan to take one thing off our plates for the week ahead.
Before we talk about recipes, I want to make sure you check out my meal planning course which begins on January 23. Join me! If you want to plan and pull off easy weeknight meals at home, this is the course for you!
Last thing! For those of you who own a small business, I want to invite you to join me at a conference for entrepreneurs in Austin. The BRIMM Retreat isn’t happening until early May, so you have plenty of time to mark off your calendar. Use code TEXAS for $250 off the registration fee. Hope to see you there!
Blackened salmon fish tacos. These come together in about 10 minutes. If you don’t want to make the spice blend, use a store-bought seasoning. In my cookbook, there’s a similar recipe for Redfish tacos that I love. Top them with finely shredded cabbage or slaw, pickled red onions, salsa verde (store-bought or homemade), cilantro and guacamole.
Instant Pot Sticky Asian Ribs with steamed bok choy and rice. I don’t have the Japanese seven spice powder, so I’m just using salt and pepper.
Warm tofu with spicy garlic sauce and broccolini. Don’t get any ideas, I’ll actually be at a wine dinner Wednesday night, but if I was eating a healthy dinner at home this would be it!
I head to Northern California for cookbook events, but my family is stocked with pantry and freezer options. They’re set for easy pantry pasta meals, frittata, tomato soup and grilled cheese or lentil soup.
Happy weekend. If you’re completely over dry January, download my appetizer and cocktail e-book. If you’re still on track, download my Whole30 e-book. For a weekend project, why not make a big pot of stew or three-bean veggie chili.