I will admit, I was a lazy bones about dinner last week.  My husband was out of town the entire week, I had two birthday celebrations and I taught a class one evening.  So, Mr. Picky ate a few leftovers and random dinners like pasta with meat sauce one night.  But yesterday the South Korean exchange student we are hosting for the next three weeks arrived and I need to get back into the groove so I can make a good impression ;).  And uphold my reputation because apparently he and his family watched my Youtube videos before he arrived LOL!

Here’s your menu for the week.  Have a safe and fun Halloween!

HALLOWEEN: Veggie chili with toppings bar: cheddar, greek yogurt, brown rice, hot sauce, avocado, cornbread, pumpkin magic bars

Tuesday: Smoky braised lentils with turkey sausage, arugula salad with lemon-tahini dressing

Wednesday: Stir-fried ginger beef with shiitake mushrooms, rice or cauli-rice

Thursday: Asian-marinated baked chicken from chowhound, asian noodle salad

Friday: Spice-rubbed wild salmon, salt and vinegar potatoes, sautéed spinach

Saturday lunch: broccoli soup, cheese toast (I will use Kite Hill almond milk ricotta for me)

Sunday: Slow-cooker whole chicken, shredded sweet potatoes and apples, green salad

 

Here’s what you can do ahead of time if you need to:

Sunday

Soak and cook beans for veggie chili

Soak brown rice for veggie chili

Make dry mix for cornbread

Make pumpkin bars

Make lemon-tahini dressing

Tuesday

Make marinade for beef stir-fry

Wash and slice mushrooms for stir-fry

Make marinade for Asian chicken, marinate chicken

Make dressing for Asian noodle salad

Shred cabbage for Asian noodle salad

Make spice mixture for salmon

Thursday

Make stock for soup (veggie stock recipe or chicken stock recipe)

Prep broccoli stalks for soup

Friday or Saturday

Salt chicken when you get home from the market

Wash greens for salad

Make dressing for salad

 

Here’s a link to all my previous dinner planners.