Mid-February Meal Plan
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What to Cook This Week

So, if you read last week’s newsletter, you know we got a new puppy. And we are madly in love. And at this moment I am being very disciplined about two things that I was not (at all) very disciplined about with our previous pup. I am a) not feeding the dog from the table and b) not actually giving him “people food” at all. Yet. 
With Cooper, that train left the station pretty early. The proverbial horse ran out of the barn at high speed. The ship sailed. I think you get the drift. Suffice it to say that my slipping Cooper whole shrimp from my plate was not uncommon. 
And given what I do for a living and that I am what some people might call (read: have called me) a food pusher, I have no illusions that this food restriction will be long lived. At some point the dog will have his first taste of roasted chicken or pulled pork and he will look at me the same way my older son did when he ate his first spare rib, a gaze that asks, “Where have you been hiding the pork all my life?" And then he will spend the rest of his life ogling longingly at me as I move about the kitchen.
Anyway, this is what he will be missing this week. Unless I cave.
This classically seasoned ground beef chili is one for the ages. There is no fancy footwork, no esoteric ingredients, no cutting-edge flavors, no surprises at all. Which, in my decades of chili making, is really what I think people want from a bowl of chili. You could 100 percent make this chili on the stovetop if you don’t have a slow cooker or aren’t in a slow cooker frame of mind. Make rice, and you are done.

Click here for the recipe.

A fast, homemade Cajun spice blend turns flaky cod into a quick weeknight fish dinner. Serve with a Mixed Greens Salad with Pears and Balsamic Dressing and Roasted Carrots with Tapenade Dressing

Click here for the recipe.

Using vegetarian broth makes this a vegetarian meal, but quite a hearty one. You can use whatever cheese you have around to make this layered casserole; it’s super flexible. This is a one-dish meal.

Click here for the recipe.

The tangy, quickly pickled cucumbers and onions make a great counterpoint to the lightly fried pork cutlets. Maybe serve some Herb Roasted Fingerling Potatoes and Parmesan Roasted Brussels Sprouts on the side.

Click here for the recipe.

This one-skillet recipe (Ok, fine, you should probably make rice or mashed potatoes or pasta or quinoa or some other starch to soak up the amazing sauce) is one of the most delicious chicken dishes I have made in a while. It also might be one of the prettiest. Spinach, tomatoes, parmesan, garlic, herbs. Yeah, I now need to make this again.

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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