What to Eat This Week: 1/12/20.
This week, we have crazy high, unseasonable temperatures! While I’m not complaining, I’ve been switching up our menu slightly because it’s just not cold and snowy.
Here’s a good mix of a menu for this wacky time of year – I hope you find some inspiration!
Starting off the week strong with a no-fail recipe: these korean chicken bowls. They are THE BEST! You can prep most of it ahead of time, the flavor is outrageous and leftovers are fantastic.
What to prep ahead of time: the chicken + the rice!
We usually eat some sort of fish every week, and while I often fall back on salmon, I have so many other delicious recipes! Try this pan crisped sea bass with pistachio butter – it’s incredible. Texture and taste! You can serve it with sicilian cauliflower, one of my favorite sides ever.
What to prep ahead of time: the pistachio butter and tomato jam, if you want it for the cauliflower.
Once a week, I always have breakfast for dinner in my back pocket. While it often just means eggs and something to accompany it (a quick potato hash, waffles or bacon, etc), sometimes I switch it up and make an actual recipe, like this sheet pan sweet potato hash! While it does take closer to 45 minutes total, most of it is hands-off time while you wait for the potatoes to roast. Pro tip: you can throw in any other veggies you have, just don’t crowd the pan.
p.s. there is an instagram step-by-step story of this saved in my highlights.
I’d also throw these halloumi hummus bowls on the menu this week. They come together quickly and are always a hit. And if you have a big meat eater in your house like I do, you can throw some leftover korean chicken on there too.
What to prep ahead of time: the couscous.
If you have the time next weekend, I highly suggest you try my white clam sauce pizza. OMG. It is so good – and it’s like a little taste of summer in the middle of winter.
Since we are in full-blown citrus season, try this vanilla bean blood orange chia pudding for breakfast! And today I plan on making a batch of my favorite egg salad for the week ahead. It stays great in the fridge for about 3 days.
What’s on your menu this week?!
8 Comments on “What to Eat This Week: 1/12/20.”
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The food here has always been so appetizing! I’ve always been a foodie myself. Lucky I found this and the latest trend to losing weight http://bit.ly/WeightLossEasyProgram to easily lose the weight I’ve gained in the year 2019!
Yum! The food here has always been so appetizing! I’ve always been a foodie myself. Lucky I found this and the latest trend to losing weight http://bit.ly/WeightLossEasyProgram to easily lose the weight I’ve gained in the year 2019!
this week i have the following
paleo teriyaki meatballs over cauliflower rice
leftover meatloaf and mashed pots from sunday
roasted chicken thighs w rosemary and brussel sprouts
broccoli “cheese” soup (no dairy so i sub coc milk + nut. yeast). not as good as real thing but will work for me. the craving is real !!!!!!
honey brushed chicken thighs (no skin or bone) and steamed veg
im thinking chili next weekend….but only if its cold. im in OH so we have been having same weather and its crazy !!!!
Those Korean Chicken Bowls look amazing! I’m adding them to my list.
This week, we’re trying to clean out the freezer:
Tacos (pulled pork from the freeze)
Burgers with roast carrots and potatoes wedges
Your Vietnamese Pork Bowls (a big favorite with my husband)
Sunday: We had your Turkey Taco Stuffed Peppers – served with Mexican rice
Monday: Salsa Black Bean Burgers – served with Mexican rice and sweet potato fries
Tuesday: Some sort of salad!
Wednesday: Butternut Squash Mac’N’Cheese – served with some green veggie
The rest of the week is unplanned so far – HA!
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