Weekly Meal Plan // May 7 – 12
We had a full day and tomorrow I’ll be on HoustonLife, so tonight was spent getting organized for my cooking segment. I picked up two quarts of vegetable beef soup from Tres Market Foods and made the gluten-free cornbread recipe on the back of Bob’s Red Mill medium-grind cornmeal. Delicious!
Teriyaki tofu from Bare Minimum Dinners is delicious. I’m using firm organic tofu (look for sprouted organic if possible). The recipe (on page 107) calls for broccolini but you can use broccoli, sugar snap peas, asparagus, red bell peppers or whatever floats your boat. Use your favorite teriyaki sauce to marinate the tofu, or you can substitute a combination of chili crisp sauce and soy sauce for the marinade. I’ll serve sushi rice on the side.
If you’re local to the Houston area, tune into HoustonLife on NBC at 1 pm to watch my demo of Greek Yogurt Coffee Cake from my cookbook, Dinner is Done. We’re talking about making a simple Mother’s Day brunch menu.
Easy taco soup for the win. Serve a salad on the side or just add some diced zucchini to the pot and it’s a one-pot meal. Top with plain Greek yogurt or sour cream, cheese, pickled jalapenos and a few shakes of hot sauce.
I’m teaching a private cooking class during the day, so tonight I want something super simple. In my Instant Pot, I’ll add a jar of tikka masala sauce, 1 1/2 pounds of cubed chicken breast and maybe some spinach or cauliflower florets. You can find tikka masala sauce at most grocery stores or online.
This dinner is a great way to use up the frozen vegetables you already have in your freezer. I’ll cook the sauce, chicken and cauliflower on high/manual pressure for 15 minutes. After manually releasing the pressure, stir in about half a can of coconut milk, lime juice and cilantro. Serve with basmati rice or couscous.
I’m not cooking tonight, but if you are summer farro risotto is one of my favorite one-pot meals.