Meal-Plan Problems Solved!
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As this hits your inbox, I will be adjusting to a new time zone . . . in JAPAN! So excited. So, so excited! My mom is taking me for a really special birthday (cough). She is a very good trip planner and I have left every single thing up to her, so all I have to think about is how much raw salmon I can eat and not turn into an old-fashioned mercury thermometer. Which frankly wouldn’t even stop me (see: Alaska).

But because I am:
a) Thoughtful
b) A provider
c) A control freak
d) Some or all of the above
I will be leaving Gary and Charlie food for the next two weeks, some fresh and some frozen. And, yes, the beloved junk drawer with Chinese and Indian food takeout menus is also there to solve dinnertime cravings.

BUT . . . I forgot to address the Super Bowl in my last newsletter because . . . well, I forgot it was coming, and for the first time in many years, I’m not cooking for a Super Bowl gathering. And it’s even more startling because the Patriots are in it and Gary is a die-hard Pats fan. Also, we usually have other die-hard Pats fans over to celebrate. But I will be eating raw fish. In Japan. BUT I will also leave them a lot of Game Day Chili. And rice. And Mexican Hot Chocolate Brownies. And the pizza takeout menus.

Here is what the boys will be eating this week (with extra for drop-in friends).
A super satisfying, cold-weather pasta casserole—kind of a deconstructed lasagna. Pair this with Shredded Sautéed Brussels Sprouts.

Click here for the recipe.
Guess how many ingredients this has? Fewer than the previous sentence. If you don’t have a Meyer lemon, no worriesuse a regular lemon. All you need is some rice with thisbrown would be nice.

Click here for the recipe.
A small handful of ingredients turns inexpensive pork loins into a very flavorful main course. Serve this with Very Cheesy Orzo Casserole or quinoa, and an Endive, Arugula, and Orange Salad.

Click here for the recipe.
Alaska's favorite fish makes a beautiful taco: flaky, tender, and delicious. All you need are these tacos to have a very satisfying meal.

Click here for the recipe.
I made this again recently to reshoot (my old photos were ugly). I forgot how good it is. The combination of flavors and textures does a little happy dance in your mouth. Serve this with Romaine and Arugula with Tarragon VinaigretteI think that would make a very interesting combo.

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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