Spring is on its way, and these last months of the school year will fly by. We are in the midst of wrapping up summer plans and it has me thinking about summer shorts, white jeans and swimsuits. Goodbye corned beef, hello kale.
SUNDAY
We’re still technically on spring break, and today is a travel day. If we were home, I would make this slow cooker balsamic chicken with tomatoes and chard. Serve it over pasta, polenta or rice. Since we arrive home late, I’ll most likely cook some penne or spaghetti and toss it with butter and parmesan.
MONDAY
Kids are still home from school today. I need to prep for three cooking classes, unpack and get organized for the week ahead. Zucchini involtini sounds comforting, simple and fits the meatless Monday bill. I’ve been salivating over this recipe for roasted cauliflower with skhug and yogurt, but might save it for another night down the road.
TUESDAY
Chipotle Salmon tacos. I’m following this recipe for fish tacos, but swapping the halibut with salmon. Instead of the taco seasoning, just sprinkle some chipotle chili powder and salt on the salmon. If you want to make chipotle crema to top your tacos, go for it. I also like shredded cabbage, cilantro and hot sauce. I find it easier to use chipotle paste sold in a tube, it stores well in the refrigerator and you aren’t left wondering what to do with half a can of chipotle chilies.
WEDNESDAY
BBQ Chicken Quinoa Salad Bowls. Layers of corn, black beans, quinoa and chicken make this a tasty Southwestern salad. Slow cooker BBQ chicken thighs are easy to make during the day, or in the Instant Pot at night if you run out of time. I have a homemade BBQ sauce you could use with two pounds of boneless, skinless chicken thighs. Or you can buy your favorite bottle of sauce — I recommend original Bone Suckin’ Sauce.
THURSDAY
Skinny sloppy joe’s stuffed in baked sweet potatoes or on slider buns. I’m usually worn out by Thursday night and want an easy, stovetop dinner with one pan to clean up. The sweet potatoes can be cooked in the microwave, Instant Pot or oven. Toss up a little gem salad with herbs and super simple salad dressing on the side.
FRIDAY
It’s my husband’s birthday today, so I’m waiting for his menu request. I know our night will involve marble cake with mocha frosting and vanilla ice cream. There’s a chance it could be a sushi night out, or our favorite pizza from Coltivare.
hi! Can you tell me how to make BBQ Chicken Thighs in the Instant Pot? thanks!
Lauren,
I’m so sorry I’m just now responding! I’ll get the full recipe posted soon, but basically just use boneless chicken (either breasts or thighs) and your favorite BBQ sauce. (I use Tessamae’s or Bone Suckin Sauce.) I like my BBQ more vinegary, so I usually add 1 tablespoon apple cider vinegar, 1 teaspoon mustard powder and 1 teaspoon cumin. Then stir up the chicken and the BBQ sauce so there is some sauce on the bottom of the pot. Seal the lid and hit the “poultry” setting on your Instant Pot. Once it’s finished, let the steam release naturally. Then open and shred! Yummy and easy…
I’m honored to have my slow cooker chicken in your meal plan….hope you had a great trip!
Katie — It’s such a great weeknight recipe!