A Week At A Time – Meal Ideas!

Happy Sunday. It’s been a difficult couple of weeks watching what’s going on in Israel and Gaza and my heart goes out to all of the people and the losses they have experienced. I don’t think most of us can imagine what life is like for them. On that note, hug your family, friends and be kind to strangers, whether you agree with their values, political views or religion – the world would be a much better place if we all focused on that for a change. Love thy neighbor.

This week we are kicking off Monday with Rotisserie Chicken, Caramelized Fennel and White Bean Soup. It’s a great twist on chicken noodle and so easy to put together with store-bought chicken or leftover chicken. Tuesday means Mexican food and instead of tacos, Pork and Potato Enchiladas Verdes are what’s on the menu. Shredded pork either from a previous roast or purchased from the grocery store, creates the base of this casserole. The salsa verde can be another store-bought item to make things extra quick during the week. Wednesday night is Creamy Chicken and Broccoli Pasta. It’s super comforting and can be made within 30 minutes. On Thursday it is time for something super tasty — Cherry Tomato and Basil Risotto with Shrimp. It looks and tastes like it took all day, but it’s relatively easy for during the week. TGIF — it’s time for an Old Fashioned. It’s citrusy and smooth with warming notes from the bourbon. Saturday’s are for baking and this week it’s my Iced Brown Butter Pumpkin Oatmeal Cookies. One of my favorite cookies of the season. Have a good week, and be kind to each other.