What To Eat This Week: 1/19/20.
I have some of my faaaavorite meal ideas here for you this week – to get us through January!
I suggest kicking off this week with my baked chicken parmesan meatballs! Mostly because they can be made ahead of time. They can also be frozen before or after baking. And they can be used on pasta, in sandwiches, even on salads! Yes, I said salads. I have a meatball salad in The Pretty Dish that is top notch.
Taco Tuesday is happening with these crispy shrimp tacos! This is an oldie but goodie (hello, 2011) and one of my favorite taco recipes ever. I used to make these ALL THE TIME. They are fresh and flavorful.
Since we’re still up to our elbows in soup season, this spicy sausage, kale and whole wheat pasta soup is a huge winner. It’s satisfying and tastes so, so good. Use a sausage of your choice (pork, chicken, veg, italian, sweet) and a pasta of your choice!
I should call this a major throwback Thursday meal because my cheesy double bean quesadillas are from back in the DAY. These are an embarrassingly easy weeknight meal and the avocado ranch that you serve with them is divine.
Finally, this crispy rice salad is SO good. So much texture, so much flavor. If needed/wanted, you can add some leftover shrimp or chicken or whatever you may have on top. But I love it just as it.
If you’re searching for a new lunch idea, marinated beans never fail me! I love marinating a big bowl of chickpeas or white beans and then using them on salads, toasts, straight out of the bowl, whatever. They are delish.
I’d love to know what’s on your menu this week!