More Veggies, Please
Although I did make a quick visit to the farmer’s market Saturday, I still haven’t stocked up at the grocery store for the week. But in preparation for meal planning, I raided my freezer and pantry to get the week rolling. We’re back to a routine and meal planning, but it’s baby steps and that’s ok.
Two things: If you live in Houston, I have 3 spots left in my Basics I course that starts on January 25. It’s a six-week course that I’ve taught for years; just reply to this email if you’d like more information.
Also, my in-depth meal planning course begins on January 23. This 4-week course is taught online, so take it from anywhere! After this time with me, you’ll be meal planning like a pro, saving money, saving time and sitting down for simple dinners at home. Use code FASTPRO at checkout for $50 off! The coupon expires at midnight tonight. The course never expires, so watch it as many times as you need and download the meal plans and cheat sheets over and over or print them out and put them in a binder for handy reference.
Brussels sprouts and tofu with a honey-sesame glaze or we’ll grill ribeyes and make the roasted Brussels and butternut squash from my cookbook. Make a batch of super simple salad dressing for the week and your salads are set.
Teriyaki salmon and broccolini from Ina Garten’s new book, Go-To Dinners (page 150).
An easy pasta dinner. I’ll make a super-fast “primavera” sauce of Rao’s with chopped spinach and riced cauliflower.
My college girl heads back to Paris soon. For dinner, it’s enchilada casserole which is one of her favorites. Make this with shredded rotisserie chicken or a pound of cooked ground taco meat (turkey or beef). Queso, guac, pico and jalapeños on the side. Use Siete tortillas or low-carb tortillas if you’d like.
Sushi night! When making sushi at home, I use recipes from this blog.