I am well into teaching my new Mexican menu in my April classes and it is one of my all-time favorites! I will be filming a class this month for my online classes, not to worry! If you have registered for my first online class, be sure to join the private Facebook page because I am doing a Facebook Live Saturday, April 14th at 9:00 am PT. So excited! I put together a terrific spring menu for this week. Let’s get organized for a more enjoyable week!
Meatless Monday: Kitchari from my cookbook and spring cleaning spinach salad
Tuesday: Spring skillet roasted lemon chicken and veggies from Half Baked Harvest, cauliflower mashed potatoes
Wednesday: Spring vegetable paella, green salad with everyday salad dressing #2
Thursday: Deer valley style turkey and black bean chili
Friday: Pantry pasta with GF pasta (see this post for my favorite GF pastas and this post for the best way to cook them), the perfect spring salad
Saturday Lunch: Curried chicken salad on lettuce cups
Sunday: Shrimp and mixed vegetables with coconut-basil sauce, brown rice
Here’s what you can do ahead if you need to:
Sunday
Wash/dry greens/lettuce and herbs
Make chicken or vegetable stock
Make salad dressings
Trim tough ends of asparagus and place cut ends in a small amount of water in the fridge
Salt your chicken
Thaw your artichoke hearts, if frozen
Friday Morning
Slice radish, carrots and cabbage
Wash and dry chives
Poach chicken or use leftovers from Tuesdays dinner
Here’s a link to my previous dinner planners.
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out!
Click here to learn more about my online cooking classes!
If you like my recipes, you’ll LOVE my cookbook!
