I’ve been a little overwhelmed and understaffed at Pamela Salzman Headquarters this week, so I apologize for the lack of new blogposts.  I had a great time in Dallas seeing my daughters, teaching a class, at a book signing and at the FOX station for a cooking segment.  In between my trip and some classes in LA, I had a fabulous time at Room at the Beach in Malibu cooking and signing books.

I have also been doing some last minute editing on a new round of videos for Instagram, which I think you will love!

Here’s your dinner planner for the week:

Meatless Monday: Roasted vegetable Buddha bowl with quinoa.  The vegetables in the recipe are suggestions, so feel free to use what you have in the fridge or freezer.

Tuesday: One pot barley and cauliflower with Parmesan, no-fail roast chicken or oven roasted eggplant slices drizzled with pomegranate molasses or aged balsamic.

Wednesday: Italian fried rice, add Italian turkey sausage if you want

Thursday: Green goddess chicken salad from my cookbook

Friday: Juicy steakhouse burgers from Once Upon a Chef, parsnip fries, green salad

Saturday Lunch: Pizza quesadillas (sub Kite Hill almond milk ricotta for the mozzarella if dairy free)

Sunday: Deconstructed salmon sushi bowl

 

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

Sunday

Make quinoa for Buddha bowl and brown rice (or whatever grain you want to use for Italian Fried Rice)

Make lemon-tahini dressing for buddha bowl

Make salad dressing for the week (I like to do this every Sunday for lunches throughout the week, but will also use for the Green Salad I am making on Friday)

Wash lettuce greens and herbs

Poach chicken for green goddess salad

Salt your chicken for roasting on Tuesday

Thursday

If you need to make sautéed spinach for the quesadillas, put some frozen spinach in the refrigerator to defrost

 

Here’s a link to my previous dinner planners.

If you like my recipes, you’ll LOVE my new cookbook!