More Veggies, Please
I made a quick stop at the farmer’s market on Saturday, but I haven’t done a full grocery run for the week yet. To jump-start meal planning, I raided the freezer and pantry and pulled together simple components to make dinners easier. We’re easing back into a routine and relearning meal planning — baby steps are fine.
If you live in Houston, I have three spots left in my Basics I class that begins January 25. It’s a six-week, hands-on course I’ve taught for years. Reply to this email if you want details or to reserve a spot.
Also, my in-depth meal planning course starts online on January 23. Over four weeks you’ll learn a practical system to save time and money while getting dinner on the table more often. The course is self-paced once released, so you can revisit lessons, download meal plans and cheat sheets, and keep them in a binder for easy reference. There’s a limited-time code FASTPRO for $50 off at checkout; the coupon ends at midnight tonight.
SUNDAY
Roasted Brussels sprouts and crispy baked tofu with a honey-sesame glaze make a great vegetarian option. Alternatively, grill ribeyes and serve them with roasted Brussels and butternut squash from my cookbook. Make a big batch of simple vinaigrette at the start of the week and your salads will be effortless all week long.
MONDAY
Teriyaki salmon with broccolini — a straightforward, flavorful weeknight meal inspired by Ina Garten’s approach. It’s quick to prepare and feels a bit special without extra fuss.
TUESDAY
A hearty ground beef and vegetable soup is on the menu. It’s a forgiving recipe: use whatever vegetables you have on hand and season to taste for a comforting, make-ahead dinner.
WEDNESDAY
Easy pasta night. I often whip up a quick primavera-style sauce by combining a jarred tomato sauce with chopped spinach and riced cauliflower for extra veg and texture. It’s fast, flexible, and satisfying.
THURSDAY
My college daughter heads back to Paris soon, so we’ll have one of her favorites: enchilada casserole. Make it with shredded rotisserie chicken or a pound of cooked ground taco meat (turkey or beef). Serve with queso, guacamole, pico de gallo and sliced jalapeños. Use Siete or low-carb tortillas if you prefer.
FRIDAY
Sushi night at home. When I make sushi, I follow trusted home-friendly recipes and techniques to get good results without specialty equipment. It’s a fun, interactive meal to round out the week.