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.)
Here’s what you can do ahead if it helps you:
Make stock for slow cooker soup and curry
Wash Swiss chard
Prep (wash, dry, chop) rutabagas and refrigerate
Make salad dressing
Prep vegetables for curry
Here is a link to all my previous dinner planners.