A Week At A Time - Meal Ideas

Happy Sunday! I hope you’re having a splendid weekend. Here in Southern California, the chilly weather has made it perfect for cozy food vibes. Big pots of soup and simmering stews have taken center stage at dinnertime. There’s something magical about pairing a good sweater and a roaring fire with a hearty bowl of something delicious.

On Monday, it’s Egg Drop Soup — warm and shimmering with flecks of egg and cubes of tofu. It’s almost Chinese New Year, so I thought it would be fun to make a big pot. Tuesday is taco time and these Instant Pot Chipotle Beef Tacos with Chunky Avocado Sauce are so good and fast to put together — the perfect weeknight meal for the whole family. It’s Chicken Lasagna with Honeynut Squash Bechamel for dinner on Wednesday and trust me, the whole household will be overjoyed. The flavors are rustic and sweet with a creaminess that beautifully comes together in one pan. On Thursday, it’s time to pull out that slow cooker and prepare Asian Chicken and Coconut Rice because it’s deliciously easy and the leftovers are great to warm up for lunch the next day. Friday is usually cocktail night, so a heartwarming drink that has some winter citrus flair like my Bourbon Sour is way overdue. It’s so cozy to sip on while the day winds down and the sun begins to set. Saturday’s are for baking these Chocolate Berry Snack Cakes. They are so cute and give the feel of Valentine’s Day, however you can bake them in any shaped baking tray or use a muffin pan. Just make sure you test with a toothpick, so they are cooked through inside. Enjoy your week ahead.

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Monday