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!