Hitting those weeknight recipes hard.
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Mid-January Meal Plan

Didn’t January 4th feel like the world kicked into high gear pretty quickly? It definitely did for me, and many friends I have talked with. No slow easing into the New Year; we came in like snappity-snap, let’s get this GOING. Which is fine by me. I like a dose of momentum and a kick in the pants, and a deadline or two or three. (P.S. I wrote this before the recent events on the
Capitol—I'm currently glued to my TV like you are.)
And so also behind us: the leisurely days of holiday cooking, where mealtimes were very fluid and we were happy enough to baste things every couple of hours while the butter softened. Now it’s not only snappity-snap, but also choppity-chop. I’m right there with you. And so let’s hit those weeknight recipes hard.

The timeless combination of spinach and feta is perfect stuffed beneath the skin of a roasted chicken thigh. Easy but immensely flavorful and fun. Serve with Orange and Herb Orzo and Green Beans with Tarragon Vinaigrette.

Click here for the recipe.

A handful of ingredients turns a pound of shrimp into a terrific quick and easy weeknight dinner in under thirty minutes. Serve with white or brown rice, Millet and Greens Salad, or Simply Sautéed Garlic Broccoli.

Click here for the recipe.

I found that getting my kids to eat kale became a whole lot easier when I paired it up with sausage—funny how life works that way.

Click here for the recipe.

Four ingredients, not including the salmon. Highly doable, right? Serve with Clean and Spicy Asian Greens, Asian Bok Choy, or Thai Cucumber Salad.  

Click here for the recipe.

Whole chicken legs are cheap, easy to roast up, and just plain delicious. Serve with Autumn Salad with Cranberries and Goat Cheese or Mixed Lettuce Salad with Mustard Vinaigrette and maybe Garlic-Parmesan Sweet Potatoes or Air Fryer Brussels Sprouts or Roasted Baby Squash.

Click here for the recipe.

This is comfort food at its homiest. The texture is soothing, the flavor is mellow. Sure, you could add some cayenne or hot sauce. Sure you could add some corn or diced winter squash, either uncooked with the other vegetables, or cooked toward the end. Maybe some cooked rice at the end. All would be good. But the simplicity of this soup just speaks to me. (Though I surely wouldn’t pass up the chance to throw in some leftover vegetables if they were lying around.)

Click here for the recipe.

These chewy little squares can be made with whatever jam is in your pantry or strikes your fancy. An easy little pandemic baking project that yields dividends for days. My friend made them with her daughter the other day, and the daughter asked, “Are these dessert or breakfast?” To which her mother answered, “Whatever you want, honey.”

Click here for the recipe.

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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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