I am feeling a little holiday-ed out today, and I am grateful for a short break before Halloween comes around. Do you have your costume yet? I just put mine together. Stay tuned!
I am going to Dallas this week to teach a class and the bonus is I get to see my daughters, too. My eating the last few weeks has not been what I like it to be so I will try to refrain from hitting the typical BBQ joints while I’m there. 😉 Have great week!
Here is your dinner planner this week:
Tuesday: Slow cooker honey harissa chicken (I’m going to throw some carrots into the slow cooker, too) + jeweled pomegranate rice from Half Baked Harvest
Saturday lunch: Black bean and pumpkin soup
Here’s what you can do ahead if that is helpful:
Soak and cook black beans for burgers and saturday soup (freeze and defrost for soup)
Make rice for fried rice and refrigerate
Make veggie patties and refrigerate (cook the next day)
Prep brussels sprouts (wash, dry, thinly slice, refrigerate)
Prep cauliflower florets
Here is a link to all my previous dinner planners.