This week I am off for spring break, so no IG live on Monday.  I am filming the April class this weekend.  My April class has always had a Cinco de Mayo theme with Mexican-inspired recipes.  My goal is to create recipes with familiar flavors that are delicious, healthy and can complement any Mexican-inspired meal.  I also infuse nutrition information, cooking tips, and product recommendations into every class. All recipes come with suggestions to adapt to the most common dietary styles including plant-based, gluten-free, and dairy-free. April’s class with feature Jackfruit Tacos, Chicken and Vegetable Enchiladas with a Roasted Red Pepper Enchilada Sauce, Quinoa and Jicama Salad with Avocado Dressing, Corn and Avocado Salad, and Dessert Tacos!  I would love to have you in my monthly cooking class community. You watch the class on your own time and join me for a live zoom every month if you have any cooking questions at all!

Here’s your dinner planner for the week:

Meatless Monday: tex-mex stuffed sweet potato skins, green salad with everyday salad dressing #2

Tuesday: grilled lemon herb chicken with mint drizzle, simple arugula salad with lemon juice, olive oil, salt and pepper (add some nuts, cheese, or avocado if you want a little more substance)

Wednesday: asparagus soup, swiss chard frittata

Thursday: stir fry soba noodles with vegetables and tofu

Friday: roasted fish with chickpea and deconstructed pesto salad (you can replace the tomatoes with artichoke hearts, either from a jar or frozen/defrosted and roasted at 400 degrees for 20 minutes with olive oil, salt and pepper). 

Saturday brunch: cucumber hummus roll ups

Sunday: ginger peanut butter ground turkey stir-fry from The Defined Dish (it calls for 2 pounds of ground turkey and I will cut that in half and swap in approximately 1 pound of riced vegetables), steamed rice

 

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

Sunday: 

Make salad dressing

Wash greens

Roast sweet potatoes

Make marinade for chicken

Monday: 

Make mint drizzle

Marinate chicken

Tuesday: 

Sauté Swiss chard for frittata. You can make the frittata today and reheat tomorrow. 

Thursday: 

Cook chickpeas if making from scratch

 

 

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out!

My cookbook, Quicker Than Quick, is on sale for $14.99 on Amazon!  If you have 1 minute, would you mind leaving a review on amazon?  I would be so grateful, thank you! Take a peek at my first cookbook “Kitchen Matters”!

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