What to Eat This Week: 1/5/20
New year, new menus!
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.
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.
I’d love to hear what’s on your menu this week! xo
11 Comments on “What to Eat This Week: 1/5/20”
I love this idea! And I have been wanting to make that cheeseburger chopped salad for ages, so this settles it.
Love the new series, Jess!
Love this! Making grocery list now :)
Love this new series, can’t wait to see your weekly menus!!!
FANTASTIC idea! Thanks so much for helping me out each week. Now, to get my boys to be as excited about food as much as I am is the trick….hmmmm….You can tell from our lackluster menu below that they are very traditional and not at all adventurous in the food department. However, that doesn’t stop me from eating all your goodness for lunch, oh glorious lunch!
Our dinner menu this week: chicken noodle soup, fish and chips, chili, tacos, veggy plate
This also inspired me to finally try your Cheeseburger Salad – putting it on my meal plan for the week. Thanks for so much great inspiration!
what a good idea to post your weekly meal plan !
roasted one pan of sausage, sweet pots, onion, and carrot
steak and asparagus
chicken “parm” w zoodles (minus the cheese and sub almond flour for breadcrumbs)
burgers w roasted potatoes
and going out on friday
thinking meatloaf for sunday ??
im really craving soup but i feel like the soups i know how to make or heavy on carbs and/or dairy
I making salmon rice bowls, turkey taco stuffed peppers, lemon pasta, and sweet potato chowder this week. Excited that 3 are new to me recipes.
Hi Jessica! Your Asiago portobello burger recipe is one of our FAVORITES. Just curious–when you say you can prep the ‘shrooms ahead of time, do you mean like, marinate them in the oil and spices? Thanks!
I love your cheeseburger salad sooo much! Anyone on the verge of trying it – do not hesitate!!
This week was a bit off the rails – death in the family and my baby’s first birthday this Saturday so we’ve been crazy busy. Lots of microwave steamed frozen veggies, made salsa quinoa in my IP, had “man pleasing” chicken one night (and the man was the one who cooked it lol)
Looking forward to just phoning it in tomorrow with pizza and cake!
We made the sweet potato chowder last night and even my picky 5 year old ate it! And asked for more! Delicious!