What a week!  In this unpredictable world, food is always there for you, consistent and unifying.  Let’s get cooking!

This is a big week for organizing for Thanksgiving and keeping the meals simple.  November is my busiest work month and frankly, I am toast.  So I am really keeping it easy!  Here’s your dinner planner for the week:

Meatless Monday: Stir fried brown rice noodles with cabbage, carrots and mushrooms

Tuesday: Wild salmon patties (Mr. Picky eats them on a hamburger bun or in a pita), green salad with mixed greens, fennel and pomegranate seeds

Wednesday:   No Work Chicken from Weelicious, brown rice, grilled broccolini

Thursday:  Spaghetti squash (here’s a recipe for how to roast one) with turkey meat sauce (just brown ground turkey and add marinara sauce), roasted mushrooms

Friday: Tex-Mex sweet potatoes, Mexican sautéed greens

Saturday lunch: Butternut squash soup, corn muffins

Sunday: Easy cassoulet with turkey sausages, green salad with everyday salad dressing #1

Here’s what you can do ahead of time if it helps you:


Prep (wash, dry, chop) vegetables for stir-fry

Wash salad greens

Make vinigrettes

Seed pomegranates

Prep salmon patties (sauce day of)

Prep broccolini

Make stock for soup and freeze


Bake spaghetti squash and rake into strands

Prep greens

Here is a link to all my previous dinner planners.

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