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: 


Make salad dressing

Wash greens

Roast sweet potatoes

Make marinade for chicken


Make mint drizzle

Marinate chicken


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


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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