I am finishing up this month’s menu this week and then I will have the recipes available through my online classes.  I have had a small technical hiccup, but I think it should be worked out soon!  Super Bowl Sunday is next weekend and it’s not too soon to buy your avocados LOL!  Buy them rock hard and allow them to ripen on the countertop where no one will molest them and cause them to bruise.  Once they achieve the desired give, stick them in the fridge until it’s time tomato guacamole!  Here’s your dinner planner for the week:Continue reading

Happy weekend, friends!  Now that all of our favorite football teams are out of the playoffs, Sundays are just not as fun.  🙁  In other news, I am very excited to be speaking on Sunday, February 25th at the IACP conference in NYC.  My panel is about how to start a cooking class business.  It is a weekend full of great tours and panel discussions.  See this link for more info and if you were interested in attending, you can get $40 off a conference pass by using this discount code:  SPEAKER40

Here’s your dinner planner for the week:Continue reading

In case you missed my last post, Clean Eating Magazine is re-launching the Batch Cooking 101 Course I developed for them.  It’s a 6 or 7 week program, depending on if you eat animal protein, and it starts on January 15th.  For my readers and students, they have given me a discount code to offer you which is PSALZMAN50 for $50 Off.  Click here for more information.  In other news, I just filmed my cooking class today where I taught the January menu and I will be sharing how to sign up for my monthly online cooking classes.  These are separate from the Clean Eating course.  More info coming soon!!

In the meantime, let’s get organized now for the week ahead so we have time to devote to other things!  Here’s your dinner planner for the week:Continue reading

Every year at this time, I spend some time organizing my pantry and freezer.  Whereas many people might be throwing out bags of food, my goal is to use as much of what I have as possible as quickly as possible.  My new year’s challenge for myself is to try to use what I have and don’t go grocery shopping unless it’s really necessary (i.e. when I run completely out of fruits and vegetables – including frozen.)  This forces me to be a little creative, to waste less, to realize that what I have is enough, to get back in the habit of planning my meals around what we have first, rather than what I’m in the mood for. Some really delicious and satisfying meals have come from this challenge, but nothing as satisfying as throwing away empty bags and cartons because I finished off what was in them!

Here’s your dinner planner for the week:

Meatless Monday: Cauliflower fritters and green salad with cooked lentils, white beans, shredded carrots, walnuts, avocado and everyday salad dressing #2

Tuesday: Thai coconut chicken soup (we are totally satisfied with a big bowl of soup for dinner, but if my son or my husband needs a little something more, I’ll make a salad or some avocado toast.)

Wednesday: Kibbeh kebabs with lavosh, tzatziki sauce and fall tabbouleh

Thursday: Kale and Soba salad with miso ginger almond dressing (I might add some roasted shrimp or tofu) from The Crunchy Radish

Friday: Italian wedding soup

Saturday Lunch: chickpea “tuna salad” served with butter lettuce leaves, sprouts and avocado

Sunday: Mexican millet casserole from my cookbook and Mexican chopped salad

 

Here’s what you can prep ahead if you need to:

Sunday

Wash greens and herbs

Make chicken or vegetable stock

Cook beans, if not using canned

Make salad dressings

Steam cauliflower for fritters

Shred carrots (you can use your food processor shredding disc attachment to make this job easier and quicker! See this video for a how-to)

Make quinoa

Make millet

Make lentils

Tuesday

Kebab meat mixture can be made today and refrigerated until tomorrow night

Make tzatziki sauce

Prep all ingredients for fall tabbouleh (with the exception of the apple) and refrigerate

Thursday

Prep the meatballs for the soup and refrigerate until tomorrow

Here’s alink to my previous dinner planners.

If you like my recipes, you’ll LOVE my new cookbook!  If you have cooked from my book and you are enjoying it, it would mean so much to me if you would write a review on amazon.  🙂  If you make anything from the website or the book, please tag me on Instagram @pamelasalzman.  I love seeing all your creations! xoxo

Happy almost new year to one and all!  January 1 signifies a fresh start to many, although I do think we have many opportunities to wipe the slate and start anew, including every morning!  But if you have made any resolutions and they involve improving your health, then I will assume more cooking at home is in store for you.

I have been posting these dinner planners for the last 2 years, and so many of my students and readers have attested to the fact that planning and organization is the KEY to eating healthfully.  I have been making a weekly dinner plan on Sundays for over 20 years and it is the only way dinner gets made, given my schedule.  Knowing on Sunday what you are cooking for the week will also allow you to go throughout your day without the “dinner cloud” over your head.  You know the one that is always nagging,  “what are you going to make for dinner tonight?” “Should you start defrosting that chicken?” “Hurry and run to the market before after school pick-up!”

You can also follow me on Instagram where I post my weeknight dinners, as well as breakfasts and anything else that’s inspiring me at the moment.  Happy cooking and here’s to your health!

Here’s your dinner planner for the week:Continue reading

We had a lovely week in Park City despite the lack of snow!  Thank you to FOX 13 for inviting me on the show to make the Banana Walnut French Toast Casserole from my book. And thank you to Dolly’s Bookstore for hosting me for a lovely book signing!  We arrived safely in NY and there are dozens of boxes in my bedroom which need wrapping for Christmas Eve and Christmas day.  Plus lots to cook for the holidays!  I hope you and your loved ones have a joyous Christmas together.

Here’s your dinner planner for the week:Continue reading

Meatless Monday: kale and white bean minestrone

Tuesday: slow roasted salmon and butternut squash salad with pomegranates and toasted pumpkin seeds

Wednesday: spicy poblano, black bean and quinoa enchiladas – I will use my homemade enchiladas rojas sauce from this recipe

Thursday: one-pot farro with cauliflower and golden raisins, chicken apple sausages

Friday: hashbrown casserole, green salad with everyday salad dressing #2

Saturday: homemade wood fired pizza night at my parents house, Italian white bean and tuna salad with capers from my cookbook, I will use divina slow roasted jarred tomatoes instead of fresh here.

Christmas Eve: We always have dozens of fish dishes, including linguine with clam sauce, baccala, stuffed clams, eel, octopus and more.  Here’s a recipe for whole roasted branzino if you’re in the mood for an easy and elegant fish dish.

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