I’ve got one of my babies home from college and I am waiting for the other who will arrive later this week.  I can’t wait!  As usual, I am completely behind on my Christmas shopping, I might not do a holiday card this year, and I’ll probably have to pull an all-nighter to pack for our vacation, BUT we won’t eat take-out!

Here’s your dinner planner for the week:

Monday: Potato and white bean soup, arugula salad with everyday salad dressing #1

Tuesday: Sheet pan chicken chicken with sweet potatoes, apples, and brussels sprouts from well plated

Wednesday: Italian wedding soup, pesto grilled cheese sandwiches

Thursday: Slow cooker chicken salsa verde rice bowl with roasted vegetables. Use green enchilada sauce instead of salsa in slow cooker and use extra on top of bowl

Friday: Fennel salad with citrus and ricotta salata, broiled white fish (I’ll brush with a little olive oil, paprika, salt and pepper and finish it with a squeeze of lemon)

Saturday Lunch: slow cooker vegetarian chili with sweet potatoes

Sunday: maple mustard roasted veggies, whole roasted cauliflower with pomegranates and pine nuts from Cooking Light

 

Do Ahead:

Sunday

Soak beans for soup

Make stock for soup(s)

Make salad dressing #1

Prep brussels sprouts and sweet potatoes for sheet pan chicken

Make pesto and refrigerate

Tuesday

Make mini meatballs for soup

Make rice for chicken enchilada verde bowl

Make enchilada sauce and refrigerate

Make fennel salad dressing

Thursday

Slice fennel for salad

Segment citrus for salad

Shave ricotta salata using vegetable peeler or knife

Chop veggies for sweet potato chili

Make maple-mustard sauce for veggies

Prep veggies for maple-mustard veggies (trim and halve brussels sprouts, peel and cube butternut squash, peel and chop carrots and parsnips)

Make vinaigrette for whole roasted cauliflower

Seed pomegranate and toast pine nuts for whole roasted cauliflower

 

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