Happy Weekend!  Things have been busy around here.  I just started a new cooking class menu this week and it has gotten me into the Thanksgiving spirit!  I am officially excited for the holiday.  One thing I have been suggesting to my students is to try out new recipes this week before Thanksgiving.  That way you feel confident and you can make changes if necessary.

In other news, I was in New York last week to tape a segment on The Rachael Ray Show (OMG!!) and the show will air on Monday, November 6th. Woo-hoo!  Here’s your dinner planner for the week:

Meatless Monday: Sweet potato and qunioa veggie burgers from my cookbook, zucchini tots

Tuesday: Mediterranean fish in parchment and spaghetti squash with herbs and pecorino

Wednesday: Sticky sheet pan pomegranate chicken and honey roasted squash from Half Baked Harvest

Thursday: Cranberry bean soup, savory muffins with spinach, roasted red peppers and feta

Friday: Asian turkey meatballs, vegetable fried rice

Saturday lunch: Swiss chard frittata, green salad

Sunday: Mexican lasagne, fiesta salad with salsa vinaigrette

 

Here’s what you can do ahead if you need:

Sunday

Cook quinoa and sweet potato OR make sweet potato and quinoa burgers up to the point of refrigeration, cover and store in fridge overnight

Make chicken or vegetable stock, if using

Wash all your greens and herbs

Make salad dressings

Cook spaghetti squash and store in fridge (by the way, I just discovered that cooked spaghetti squash freezes perfectly!)

Cook rice for fried rice and store in fridge

Roast red peppers (or just buy them roasted)

Tuesday

Make the sticky glaze and prep the squash the for chicken

Wednesday

Soak the beans for soup

Thursday

Defrost peas for fried rice

Make red sauce for lasagne

Here’s alink to my previous dinner planners.

If you like my recipes, you’ll LOVE my new cookbook!  If you have cooked from my book and you are enjoying it, it would mean so much to me if you would write a review on amazon.  🙂  Thank you!