Meal-Plan Problems Solved!
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Everything came early this year! This email is sliding into your inbox during the last 36 hours or so of Hanukkah, and if you celebrate, I hope your candles burn brightly, some fun wrapped things land in your lap, and most important, that you have your share of potato pancakes. A Hanukkah without latkes is a regrettable one, but you still have two more nights to make the magic happen if it hasn’t yet.

We are heading into the heart of the busy holiday season, so other than the slightly labor-intensive latke-centric meal suggested for Monday, the goal this week is fast And easy. But also delicious. And possibly make-ahead. I’m flying off to Denver for a few days, so my goal is to stock the fridge with favorite things that Gary and Charlie will be happy to heat up at the end of each day. And, as always, leave them a night to order Chinese food and watch a show or movie that is too scary for me (which is pretty much anything other than This Is Us).
The last night of Hanukkah is a moment for that classic combo, a brisket and potato pancakes. If you can make the brisket on Sunday, all the betterthen you can just focus on your latkes Monday evening. Throw in a salad, maybe Baby Romaine, Chickpea, and Root Vegetable Salad with Slightly Spicy Dressing, to balance out this hearty meat-and-potatoes moment (use another lettuce if your supermarket hasn’t been given the all-clear to restock romaine . . . my heart goes out to the romaine growers and the whole lettuce industry).

Click here for the recipe.
A lasagna is never the wrong thing to leave in the fridge, and this Classic Lasagna with Turkey Sausage is a real flavor-bomb of a pasta casserole. I’m also leaving the ingredients for Butter Lettuce Salad with Lemon Vinaigrette.

Click here for the recipe.
I’m going to leave some pork chops marinating in this Jamaican Jerk-Style Marinade so the boys can sear or broil them when they get home for dinner. I'm also making some Sautéed Haricots Verts with Red Onions and Shallots for them to reheat, and some plain quinoa, or if I get my act together, some Greek Tabbouleh Salad.

Click here for the recipe.
Elegant and homey all at the same time, this Chicken with Mushrooms in Cream Sauce is nice with rice or served over some toasted baguette slices (to soak up the luscious sauce). Plus Shredded Sauteed Brussels Sprouts.

Click here for the recipe.
Want something a little celebratory for the end of the week, perhaps Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce? The delicate texture of fresh pasta is well-matched with a lightly creamy sauce and some crisp-tender shrimp. I think we’ll keep the pink theme going with this Red Salad with Citrus, Honey, and Thyme Vinaigrette. And for dessert, One-Pot Mexican Hot Chocolate Brownies: chocolate that is packing heat.

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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