I hope you all had a wonderful Thanksgiving and that you were able to spend quality time with family and friends.  I was feeling extra grateful this year and cherished being with so many loved ones.   But I was a little spent afterwards, so I took the weekend “off.”  I am enjoying some quality time with my daughters before they return to school on Sunday afternoon and I haven’t been in the kitchen much, except for tossing some leftovers into the waffle iron.  You could have seen this on my Instagram Stories on Friday!

Not the norm for me, but I sort of overdid it on the holiday eating this weekend.  Ooops!  Monday I am making a fresh batch of Bieler’s broth to get me back on track.  Tomorrow is always a new day.

Here is your dinner planner for this week:

Meatless Monday:  Bieler’s broth (everyone else can make a scramble or a waffle of leftovers)

Tuesday:  Roasted salmon (olive oil, salt and pepper at 400 degrees/8-10 minutes per inch of thickness) with roasted balsamic rutabagas, sautéed swiss chard (you can use this recipe and leave out the dried apricots and pine nuts, if you want)

Wednesday:  Chicken and vegetable curry, steamed brown rice

Thursday:  Slow cooker white bean and sausage soup

Friday:  Thai veggie quinoa bowls

Saturday lunch: turkey and vegetable soup with millet (I made turkey stock this weekend and I am going to wing it with a soup.)

Sunday: Chicken parmigiana (take these breaded and baked cutlets, then add sauce and cheese if you want and bake until melted), pasta, salad with everyday salad dressing #2

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

Sunday

Make stock for slow cooker soup and curry

Wash Swiss chard

Prep (wash, dry, chop) rutabagas and refrigerate

Make salad dressing

Tuesday

Prep vegetables for curry

 

Here is a link to all my previous dinner planners.