What to Eat This Week: 1/5/20

New year, new menus!

what to eat this week: 1/5/20

Hiiiii.

While I resist calling this a meal plan, this new weekly post will feature some of my favorite seasonal faves that I suggest for the week ahead. I have SO many recipes, with lots of great ones being shared nearly a decade ago, that even I forget about them sometimes. I want to bring life to my own dinner plans each week as well as share that deliciousness with you. One of my favorite emails each weekend comes from the NY times, with suggestions of what to make that weekend. I’ve wanted to do it for months and now we’re finally here!

p.s. this month, I’m cooking one of my favorite meals every day on instagram stories! Also sharing lots of breakfast and lunch ideas there too.

what to eat this week: 1/5/20

This week, kick things off on Monday with sweet potato chowder. It’s hearty and satisfying and warming for the cold January weather. At the same time it’s also comforting to help soothe your soul after the start of the first week back to work! You could even prep this soup Sunday if you’re really ahead of the game. Right before eating, sprinkle on some roasted, salted pepitas for crunch.

Next up: cheeseburger chopped salad! This will make your Tuesday super happy. It is ridiculously flavorful and the texture is spot on. The beef can be prepared ahead of time and if you store all of the components separately in the fridge, you can take it for lunch too! If you’re a pickle freak like me, the dressing will become your new BFF.

Since citrus season is finally here, make my winter citrus butter salmon. The leftovers are great on a salad or even a sandwich.

Once the middle of the week rolls around, go with some buffalo cauliflower lettuce cups. This just TASTES like the weekend, which is exactly what you will be craving. The cauliflower can be prepped ahead of time if you don’t mind it losing some of the freshly-roasted crunch.

Since everyone will most likely be craving a burger come the weekend, I promise you’ll be happy as pie if you make an asiago portobello burger! I love to use english muffins for buns and these come together super quickly. They are also a great way to introduce a meatless meal to those resisting it. The portobello mushroom is another ingredient you can prep ahead of time and store in the fridge until you’re ready to use.

With it being the coldest time of year, start the day strong with an immunity boosting smoothie. Citrus is SO good and refreshing right now. And if you need a quick make-ahead lunch idea, later this week I’ll be making my lemon almond roasted chicken salad on IG stories. It’s great on crackers, toast, in wraps, on salad, etc.

what to eat this week: 1/5/20

I’d love to hear what’s on your menu this week! xo