An Easy Weekly Meal Plan
SUNDAY
Tonight I’m taking a cooking break and giving my husband the option to cook or we’ll go out. If you do decide to cook and need to use up leftovers, make turkey stock from the carcass and turn the meat into an enchilada casserole or a lighter turkey tortilla-less soup. Both are easy, comforting ways to stretch leftovers into a satisfying meal.
MONDAY
Turkey wild rice soup is on the menu—think leeks, shredded Brussels sprouts, mushrooms, carrots, celery and garlic. I’ll likely finish it with a splash of cream and a pinch of cayenne or espelette for warmth. Even if the turkey meat is gone, a rich turkey stock makes a deeply flavored base. Serve with garlic bread and a bright, tart salad for contrast.
TUESDAY
My friend Kelly is in town for a trunk show and will probably welcome a margarita and some Tex‑Mex after a long day. I’ll keep dinner simple for the crew: ground beef tacos sautéed with homemade taco seasoning. They’re quick to make, customizable, and always a crowd-pleaser.
WEDNESDAY
On busy cooking-class days I prefer a comforting, hands-off meal. Tonight’s dinner is Instant Pot chicken tikka masala served with fluffy basmati rice and sheet‑pan roasted broccoli. It’s flavorful, relatively quick, and lets you focus on other evening tasks while the main components come together.
THURSDAY
After another day of teaching holiday appetizer classes, dinner will be sheet‑pan chicken thighs with green beans and cherry tomatoes. I’ll follow a rustic Italian‑style approach—season well, roast until crisp—served alongside orzo tossed with marinara for a simple, satisfying plate without fuss.
FRIDAY
I’ll be on TV this afternoon demonstrating holiday appetizers, and my niece arrives from California, so we might celebrate with Texas BBQ out. If we stay in, burgers on the grill are the plan, topped with spicy sriracha mayo and quick pickled red onions. It’s a festive, relaxed way to wrap up the week.