SUNDAY
Last week, I was developing a new recipe for homemade corned beef. After my second attempt, I think I have it down! So stay tuned for a new St. Patrick’s Day recipe coming soon. I had an extra brisket in my fridge, so my family will be excited about tonight’s dinner. I’m making a variation of this Instant Pot Brisket and my house smells fantastic. Equal parts red wine vinegar, beef stock and ketchup will make a tangy sauce. I’ll roast broccoli and fingerling potatoes for the side.
MONDAY
Sesame udon noodles with cabbage and bell peppers. You’ll find an updated version of that recipe in my cookbook.
TUESDAY
I have a bunch of jalapeños to use up, so I’m making one of my favorite sauces for tacos. It’s amazing so give it a try. We will drizzle the creamy jalapeno sauce on the tostadas. We have crunchy shells that we’ll layer with refried beans, chipotle-lime roasted cauliflower, shredded chicken, cabbage and avocado slices. Use a rotisserie chicken to make it easy, or make this super easy salsa verde chicken. Cut the amount of salsa in half if you want it more shredded and less salsa-y.
WEDNESDAY
This preserved lemon pasta sounds so good, but we had udon noodles on Monday so I want something lower-carb. Plus, I have a cocktail and dessert class for my Basics I students today, so a healthy dinner is in order. That spicy kale salad with peanut dressing sounds like it would be perfect with simple sheet pan salmon on the side. Or make this panko-crusted cod that I shared on Instagram — it’s so easy and fast.
THURSDAY
By the end of the week, I’m toast. Tonight I’m keeping it really easy with a big pot of healthy lemon chicken soup.
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