Full Steam Ahead
I feel like this is really the first “back in action” week of January. Our high school has an amazing interim term that wrapped up last Friday and the regular semester begins tomorrow. I have four cooking classes to teach, which is a lot for one week. But I’m excited to kick off both my deep-dive meal planning course and my Basics I course this week. Tonight is the last night to register for Smart Meal Plan Formula (scroll down on the page I linked to get the complete list of what is taught in this course) and I have one more spot in Basics I, enroll before Wednesday’s kick-off!
Cajun chicken (directions in this meal plan post) with a veggie sauté of asparagus, green beans and mushrooms.
Today I begin teaching my Smart Meal Plan Formula course. We will get our kitchens organized and stocked for weeknight meals. JOIN ME! Not to be overdramatic, but I think this course can be life-changing for anyone who wants to master the routine of weeknight meals at home. For dinner, it’s a one-and-done dinner of sheet pan sausage and vegetables. Serve with a side of sauerkraut or red cabbage salad.
Chicken lettuce cups. If you want to increase the veggie quotient, add extra chopped mushrooms or up to a cup of riced cauliflower.
Grilled Santa Maria tri-tip from Trader Joe’s. It comes pre-marinated and ready to go. I’ll also grill sliced zucchini, eggplant and bell peppers and then drizzle them with a balsamic glaze. No need to add olive oil to your vegetables before you grill them, just “dry grill” the veggies and add the olive oil and balsamic after they’re done. You can purchase balsamic glaze at the grocery store or make your own.
I’m teaching veggie-based soups and stocks in my Smart in the Kitchen School class for members today. For dinner, we’ll have Barley and Vegetable Soup from class and crusty bread. If you’re in the mood for soup, head here for ideas.
Have a great weekend, friends! Here’s a fun cocktail to celebrate Friday.
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