Archive for the ‘Dinners This Week’ Category

Today is a holiday in the US, and we’re all being extraordinarily languid. Laundry is happening, and my husband and I have a cleaning project on tap, but otherwise we are just kind of draping ourselves over the furniture and losing ourselves in various screens. That’s fine with me. Two more weeks of being Extremely Busy before I get a mini-break (I think), so I’m taking this day of loafing while I can. 

My husband and I fortunately remembered YESTERDAY that today is a holiday, so we managed to make it to the grocery store while it was still open. We were prepared for it to be a madhouse, but it wasn’t too bad. Seems like most people do this odd thing called planning ahead when there is a long holiday weekend. Food for thought.

This coming weekend, one of my dearest friends is coming for a visit. I haven’t seen her since 2008, which is TOO LONG. I am so excited that I get to see her. We have fun things planned, but of course I am already overthinking everything and wondering if I need to schedule MORE things to keep her entertained. When probably we would be fine just sitting in my backyard yakking it up. 

As you know if you’ve been reading this blog for any amount of time, I am really overthinking what to feed her. When I asked her about food restrictions, she said she eats anything, so… I am not sure what to make for dinner. Fortunately, I think I will be responsible for making but one meal while she’s here (we have restaurant reservations for the other nights), so my overthinking can only go so far. 

Dinners for the Week of May 29-June 4

  • Hamburgers and Chickpea Salad: We don’t have any propane, so we won’t be grilling. But that’s okay, because these instant pot hamburgers are so yummy. Full disclosure, my husband is making a caprese salad for himself. But I am in the mood for chickpea salad and so chickpea salad is what I am making. It is so good, and leftovers will make a delicious lunch. 
  • Tacos: I will probably default to regular old ground beef tacos when my friend arrives. Who doesn’t like tacos? Plus, Carla will eat them so we can all sit at the table together. 
  • Grilled Chicken and Charred Lemon Cauliflower: I think I have some shawarma marinade for the chicken, and this cauliflower is so yummy I could honestly eat it by itself.

What are you doing this week? Now that Mayhem/Maycember/May-oss is nearly over, can you breathe a little? Or is June JUST AS BUSY?

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I just spent a good long while searching through my archives for the words “sheet pan” because I already know that I have energy enough this week for ONE PAN and no more.

There’s no reason for the lack of energy. Just, you know, the usual meal-planning dread and dismay. 

If you have a favorite one-pan meal, I would be delighted to hear about it. (Omitted from today’s list are two favorites:  sheet pan Cuban chicken, which I heard about from Ernie a million years ago and which is delicious but which is similar to something we ate this weekend, and sheet pan chili chicken with sweet potatoes, which is scrumptious but has as an essential component a cilantro yogurt sauce.)

Dinners for the Week of May 15-21

  • Sheet Pan Tandoori Chicken and Cauliflower: This is exactly what I want to eat this week, but the marinade contains yogurt. So… I am either going to try a non-dairy yogurt or I will omit the yogurt entirely. 
  • Sheet Pan Teriyaki Salmon with Green Beans: I don’t love roasted green beans, but green beans are plentiful at the grocery store right now and this is so easy I hardly have to think about it which is a quality I am prioritizing more and more often these days. I may swap the salmon for chicken; we’ll see. 
  • Sheet Pan Garlic Butter Chicken and Potatoes: This has feta, but I can omit it from my portion. I don’t know if I’m in the mood for potatoes, either, which makes this an odd choice. But I figure I can swap in broccoli or zucchini and it will be just as tasty. Or perhaps I will scrap the entire recipe and go with this recipe for Mediterranean Chicken and Veggies instead.
  • Summer Chipotle Chicken Salad with Cilantro Dressing: This will be my reach meal this week – maybe I can aim to make it this weekend? It just sounds SO fresh and summery. 

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It is the last week of April and oh, I am so sick of dinner! 

Dinners for the Week of April 24-30

  • Southwest Salad: The recipe at the link, which is delicious, has evolved into a far lazier version that is my current go-to salad. I just chop some lettuce, make some black beans, throw ’em together with some avocado and lime juice, and call it a day. Throw on a handful of frozen corn if I’m feeling fancy. (“The corn is… frozen? Really? Is that weird?” says my husband.) Maybe I’ll plop on a couple tablespoons of sour cream and drizzle on some sriracha to make it seem like there’s dressing. I put chili lime seasoning on a chicken breast and cook that for my husband. Sometimes I’ll do salmon or some shrimp if I am motivated to do so. It’s easy and my husband hasn’t yet mentioned that we eat this much too frequently.
  • Roasted Veggie and Lentil Salad: This sounds really tasty and fairly easy, once you get past the prepping. Probably there would be lots of leftovers, too, which is important these days.
  • Spicy Chicken Wraps: These look easy to make in advance and then eat multiple times throughout the week. Considering my intense love for tacos, you may be surprised to know that I do not like wraps. “But isn’t the exact same thing as a taco, Suzanne?” you might ask, and I would say, “Call it a taco, I will eat it; call it a wrap, I refuse.” Words mean something, people. What I am saying is that I would probably eat this in bowl form. My husband can put the chicken and lettuce in a wrap if he wants to. I don’t tell him what to do.
  • Tacos: Let’s put some REAL tacos on the menu.

Can you believe next week is MAY ALREADY? MAY!!! 

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It was a good weekend, Internet. I spent time with my family, I had a date night with my husband, I had a long phone conversation with a dear friend I haven’t spoken to since last fall. The days were full of sunshine, and the nights were cool and breezy. It was exactly what a weekend should be. I hope yours had lots of ups, as well. 

Now, let’s think about dinners.

I am uninspired, so will be pulling exclusively from my master list. Oh, how grateful I feel to Past Me for putting this list together! 

Dinners for the Week of April 16-23

  • Chickpea Bowls: We’re supposed to get cooler weather, so this will be nice and warming. I may make a double batch to ensure leftovers.  
  • Broccoli with BeefI have some broccoli I bought last week and haven’t used yet. This will be the perfect vehicle for it! 
  • The rest of the nights will be ham sandwich or takeout. 

Anything yummy on your meal plan this week? 

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How was your holiday weekend? 

Ours was very nice. It began with a Passover Seder that was so, so lovely. We are so lucky to have friends who include us in their family celebration.

My parents were really big on religious community and tradition, and I grew up going to church every Sunday and attending traditional events for every holiday: same food, mostly the same people. I really loved that, growing up, but I have not been great about doing anything similar for my kid. On the church side, my husband is not religious at all and has no interest in church, and I am too shy to go to church by myself. These two things are not going to change. Maybe when Carla gets a bit older, she will have an interest in church and can go with me. We’ll see. The tradition thing… that’s a little bit better, but not by much. Maybe, probably, it makes no difference at all whether we eat The Same Exact Thing every Easter. I feel like I’m going off on a tangent that is related to a simmering sense of guilt that I’m not doing enough for Carla’s religious education, that I am failing at surrounding her with community and values and traditions that will provide a strong foundation for her all her life, and we’re not going to dig too deeply into that today.

The Seder was lovely. I love reading through the Haggadah and eating the ritual foods and talking about how the message of Passover is relevant to our lives today. I love spending time with friends who feel more like family. I love watching a passel of kids tear through the house while their parents smile indulgently and occasionally intervene when someone gets a little too adventurous. I was so lucky to have that kind of extended friend-family when I was growing up, and I feel so grateful – for myself and for Carla – that we are being brought into the warm, loving fold of this particular family.

We also had a pretty near perfect weekend, I think, just the three of us. Saturday, we went and looked at a house and it was beautiful and I am still a little sad that we decided not to make an offer on it, but it wasn’t our house so it will be okay. (We are not in any hurry to move. We are simply looking for The Perfect House, and if we find it we might try to buy it.) Then we dyed Easter eggs. Then we went to a concert with friends, which was a lot of fun. We didn’t get home until LATE, though, and the Easter Bunny still had to put out baskets and fill eggs with stickers and money (thank you Sarah, for the cash idea!), and hide eggs which meant that my husband and I didn’t get to bed until TWO AM IN THE MORNING, which is something my system has become incapable of handling. Carla, of course, woke up at seven and she is not allowed to go downstairs on holiday mornings without us, so we ALL woke up at seven.

So Sunday we did Easter things, including eating Reese’s peanut butter eggs for breakfast, and then we went our separate ways to do the things that introverts do: video games, elaborate Barbie/Calico Critters dramas, reading. I went for a very long walk by myself, which was perfect. The weather was brilliantly sunny but cool enough that I was glad I’d worn long sleeves; I think this is my preferred temperature. I listened to an audiobook and observed with pleasure all my neighbors doing Spring Is Here kind of things: a big group sitting on the driveway on lawn chairs as kids ran around looking for Easter eggs, a few solitary people weeding garden beds, families out walking together, teens playing basketball in the driveway, kids riding bikes. I saw, from across the street, the woman without her partner, and as I waved and smiled, I thought about you and about how you would want me to say something to her, but I couldn’t find the words and then we were out of range. 

While I have seen some popcorn trees and some forsythia in bloom while driving Carla to school and her various activities, and there are a few batches of daffodils and hyacinths popping up in various yards, I haven’t seen a lot of flowering trees in my neighborhood yet. But I did notice that one of the magnolias on my walking route was beginning to bud. 

At least, I think these are magnolia buds. They could be something else entirely.

After my walk, I went home and did a lot of cooking.

We ended up not making ham this weekend. I just couldn’t muster any enthusiasm for ham, even though Jen made it sound extremely easy and I trust Jen completely. Instead, we made this feta brined rosemary chicken which had a good flavor but was, due I’m sure entirely to user error, so very very dry. I roasted some asparagus on the side which was good. 

I also got a wild hare and made a pavlova. The pavlova turned out well: dry and crisp on the outside, pillowy and marshmallowy on the inside. But I also made some lemon curd – why not, right? – and THAT turned out horribly. First, I forgot to add the lemon zest, so it was more like lightly lemon-flavored sugar than anything else. Second, I was trying Very Hard to follow the instructions, and to keep stirring until the curd just began to boil (it never did), and managed to turn it into something resembling lemon curd caramel. Which means that when I went to scoop it into the pavlova, it was unscoopable. We had to put it in the microwave for 10 second intervals until it was soft enough to scoop. This morning, it is back to its chewy caramel state. I topped the whole thing with berries and it was SO SWEET. Just like eating a big pile of sugar. I will not be making it again. Carla loves it, though. It’s right up her alley: sugar and fruit. She made me scrambled eggs this morning and then had a big slice of pavlova, so at least I know it will be eaten.

Now that the holidays are over, it will be an eye blink and the school year will be done, and my baby will be a FIFTH GRADER which sounds impossible.

But before I spend any (more) time fretting about that, I need to figure out what I will feed my family this week.

Dinners for the Week of April 10-16

  • Tacos: We haven’t had tacos in a while, and Carla will usually eat tacos several days of the week, eating less meat every time until her plate is mainly taco shells and cheese. She has agreed to eat chicken nuggets again, so that’s A HUGE RELIEF.
  • Potato Leek Soup: I don’t know. This sounds good, maybe?
  • Shish Tawook with Fattoush Salad: This also sounds good. Plus, I impulse bought a bottle of Shish Tawook marinade, so I don’t even have to think about that part.
  • Ham Sandwich: This is all I have planned for the rest of the week. (If you don’t want to click the link, “ham sandwich” is our new family term for “figure it out yourself.” My husband is the only one who regularly eats an actual ham sandwich.) 
  • Date Night!: My husband and I are going on a date one night this week while my kid is at a friend’s house. 

What was a highlight from your weekend? Anything delicious you are looking forward to eating this week? Are the trees blooming in your neck of the woods?

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I am feeling very low lately. It’s not like there’s any reason at all – my life is full of gifts and blessings. On top of the lowness, I find myself feeling frustrated at myself because I shouldn’t be feeling this way. And yet, here we are. 

One small thing I can do to move forward is to post about this week’s dinners. Maybe not the most scintillating of topics, to read or to write, but it’s better than staring at an empty screen and/or dumping my very inconsequential whines onto the page. 

We are about to embark on another period of extra busy-ness, as Carla enrolls in a new sports team. We will be back to having extracurriculars that run up against dinnertime nearly every day. This means that we need to focus on quick and easy. Probably a lot of the time, I will end up eating black bean tacos or salad, and my husband will end up eating ham sandwiches. In fact, “ham sandwich” has become code for “eat something easy of your choosing” in our household, even if the resulting meal includes neither ham nor sandwich. 

Oh – that reminds me. There’s been a Disturbing Development: Carla was eating chicken nuggets the other day for dinner. She had eaten three and wanted something else, and I suggested that if she was still hungry, she should eat the fourth. And she said, “I think I’m tired of chicken nuggets. I don’t think I like them anymore.” 

This is it. This is the horrible endpoint I’ve been anticipating and fearing for years, because she eats them so frequently. And I’m not even going to apologize for it, because there is protein in chicken nuggets and, more importantly, she EATS THEM. Or did eat them. I do TRY to shake up her meals – I do. But there are so few things she eats, and I hate mealtimes that morph into me coaxing/wheedling/demanding that she eat the thing on her plate. Plus, chicken nuggets are EASY, which is important too, and ready in under 10 minutes if I use the air fryer. 

What am I going to do if she stops eating chicken nuggets? 

(Carla’s suggestion, by the way, was that she would eat tacos every day. And, yes, fine, tacos are great and I am happy to make a big batch of meat at the start of the week so she can eat them as often as she likes. But she gets tired of those too, plus sometimes it seems like “eating tacos” is an excuse for eating multiple crispy corn taco shells and copious amounts of cheese. I get it, and crispy taco shells and cheese have their time and place. But I don’t think, in our situation of plentiful options, that they should be my kid’s MAIN source of calories, you know?) 

Carla’s meals are never part of my Dinners This Week posts anyway, since she rarely eats what my husband and I do. But I am still fretting over how to get appropriate quantities and varieties of food into her. (She eats scrambled eggs and salmon and steak and – sometimes – pork tenderloin or teriyaki chicken or hamburger. She will not starve.)

Ugh. We also have HOLIDAYS this week. Well. I cannot get up enough energy to think about making anything special. Fortunately, we have been invited to a Passover Seder with friends, so I don’t even have to think about that. We can dye Easter eggs on Saturday. And maybe that will have to be that. My mother always used to make a ham for Easter dinner, but I don’t like ham enough to make a whole one. Although… maybe it would produce plenty of leftovers for my husband… and Carla sometimes eats ham (although usually in Lunchable form). I don’t know. 

Despite having a wonderful list of reliably delicious dinners to pad out the meal plan each week, I still find myself wanting to try New Things, so I’ve got two oldies and two newbies on the list. Here’s what I am tentatively planning to make this week, keeping in mind that we might chuck it all and eat nothing but ham sandwich. 

Dinners for the Week of April 3-April 9

  • Ginger Chicken Asparagus Stir Fry: This is a new-to-me recipe, but asparagus is plentiful these days and this is a way of preparing it that haven’t tried before.
  • Baked Gnocchi and Vegetables: On a whim the other day, I picked up a bag of cauliflower gnocchi from Trader Joe’s. I don’t particularly like gnocchi, and I’m deeply suspicious of cauliflower masquerading as foods that it clearly is not. But I own a bag now, and I need to do something with it. Maybe this is the solution?
  • Chili-Honey Chicken and Sweet Potatoes: I have only had this once, so far, but it was so incredibly delicious. I’ve been thinking about it nonstop lately. Maybe it’s time to make it again. I am a little fearful that I loved it so much initially because a) it was novel and b) I thought I’d burned the sweet potatoes beyond recognition but they turned out to be deliciously charred. I doubt I could recreate the same conditions of uncertain anticipation and relief, you know?
  • Lemon Garlic Pasta with Fresh Veggies: Pasta is one of my go-to comfort foods, and I loved this dish the last time I made it. It sounds springy and filling. 
  • Baked Ham? With what? The more I think about this, the less appealing it is. But my mom made ALL holidays special, and I feel like such a failure for not trying to make them special for Carla. I KNOW THIS IS DUMB. Knowing that it is dumb doesn’t make the feeling evaporate.


What are you eating this week? Any plans for the holidays, eating or otherwise?

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One of the disadvantages to my particular brain is that I have a terrible memory. TERRIBLE. An unanticipated benefit to this blog is that I have a record of lots of things that I might otherwise forget. (If only I were more disciplined about writing daily! Or if only I could STICK TO JOURNALING.) 

My poor memory extends to food as well as life in general. Outside of a handful of meals, I feel like my mind goes blank when I try to think of things I’ve enjoyed eating. That persists despite my (mostly) regular Dinners This Week posts, which theoretically should offer a ready list of great options to put on my meal plan each week. 

And yet… sometimes I see a meal I have planned and presumably eaten (although – Confession Time, it is quite rare that I make all the meals I plan each week) and I cannot for the life of me remember whether it was a hit or not! 

For a while, I tried to post updates on the blog, so that I could go back and read whether a certain dinner recipe was a hit or not. But I have not been consistent about doing that. 

So I am going to try something new. If I make a recipe that my husband and I both love, I am going to post it here. Just a big ol’ running list of dinners that were excellent. That way I have a go-to resource of meals that I have made before and enjoyed. Will I keep this up? I’m going to guess “not reliably.” And this isn’t to say I won’t continue to find and try brand-new recipes! Novelty is one of the main reasons I am able to keep plugging forward with making dinner night after night after night. But sometimes it’s nice to pick from a list of Tried And True Options.

Anyway: here’s a list of Reliably Delicious Dinners and Other Culinary Hits to start from, along with any notes I included with my follow-up of the recipe. (There has to be a better way to organize the lists, but I sorted the recipes out into some rough categories and then alphabetized them by recipe name.) 


  • Beef Tenderloin with Red Wine Mushroom Sauce: This has become my immediate family’s traditional Christmas dinner. Double all the sauce ingredients because the sauce is amazing.
  • Chili: I should post a recipe for this.
  • Garlic Herb Marinated Oven Roasted Steak: I use top sirloin steaks, which I prefer to flank steak.
  • Instant Pot Hamburgers: We put these in the oven to broil for a very short time before putting them on buns.
  • Slow Cooker Shredded Beef Ragu: Decadent and rich. I use tomato puree instead of crushed tomatoes.
  • Spaghetti with Meat Sauce: Brown a pound of ground beef – say that five times fast – with half a diced onion and as much garlic as makes your heart sing. Add a jar of Ragu pasta sauce, a small can of Hunts tomato sauce, a palm-full of each dried basil and dried oregano, a few shakes of Tabasco, a few shakes of cayenne, and some salt and pepper. Simmer for as long as you can stand it. Eat over pasta of your preferred shape.




  • Best Ever BBQ Ribs: You can make these a day or so in advance before slathering them with sauce and grilling them. I highly recommend using your favorite BBQ sauce in a jar instead of making the sauce from scratch per the recipe; I find the recipe version to be quite salty and it’s just an extra step when you can use perfectly great sauce in a jar.
  • Chipotle Marinated Pork Chops: I double the chipotle in the marinade so that there is a little extra “pan sauce” to drizzle over the cooked pork. I love me a pan sauce.
  • Crispy Pork Carnitas: Definitely best when you crisp the shredded pork in the oven before serving.
  • Oven Baked Pork Chops with Potatoes: Most often, I make these without the potatoes although they are delicious together. The sauce is what makes these pork chops sing. 
  • Slow Cooker Balsamic Pork: I serve the tangy shredded pork over rice with caramelized onions, feta cheese, and I do Kalamata olives and my husband does sun-dried tomatoes. Sometimes if I am feeling fancy I will include some hummus and pita, and maybe some artichoke hearts.
  • Slow Cooker BBQ Pork: Add a pork tenderloin, about a cup of BBQ sauce, a diced onion, and as much garlic as makes your heart happy to a slow cooker. Cook on low for 4-6 hours. Shred. I slather the pork onto a baked potato. My husband prefers it on a King’s Hawaiian bun with coleslaw
  • Soy Ginger Pulled Pork with Tangy Sesame SlawThe slaw is essential.


  • Black Bean Burritos: Taco-seasoned black beans wrapped in flour tortillas and draped in shredded cheddar, then oven baked at 425 degrees F for 12 minutes until the cheese is melty. Top with shredded lettuce, diced onion, sour cream, and lots of hot sauce.
  • Chickpea Bowls: I make a bunch of the spice mixture (½ Tbsp each of cumin, coriander, and garam masala; 1 tsp of cardamom; ½ tsp of paprika; and ¼ tsp each of cinnamon, turmeric, cayenne, and fenugreek) in advance, so I can use it on a whim. I also pre-make (and freeze in ice cube trays) a batch of the ginger garlic sauce. When these two things are already in my cupboard/freezer, this is super easy to make. (And the end result is well worth the fuss.) I add sliced bell peppers to the final chickpea mixture, along with sliced jalapenos and a generous dollop of Greek yogurt.
  • Chickpea Curry: My husband and I feel that this doesn’t produce enough sauce, as it’s written. However, I think if you doubled the sauce, it would be TOO saucy. And you can’t do one-and-a-half portions, because you’d be stuck with a half can of coconut milk and I for one don’t want to waste it or measure it out in the first place. So we decided on halving the chickpeas. If you jack up the veggie quotient, I think you won’t even miss the second can of chickpeas.
  • Gigi Hadid Spicy Vodka Pasta
  • Goat Cheese and Mushroom Pizza with Arugula and Onion Jam: I typically use store-bought dough.
  • Grilled Mushroom Salad Sub Sandwiches: I skip the roasted red peppers and use mozzarella for the cheese.
  • Lemon Garlic Veggie Pasta: I make this with Barilla Protein Plus pasta, increase the amount of garlic, and use broccoli, zucchini, red onions, peas, and red bell pepper. Asparagus and mushrooms would be good too. I sprinkle on 1/4  cup of parmesan at the end. 
  • Roasted Artichokes: Not quite sure if this counts as a whole meal, although I love a roasted artichoke for lunch. Trim the edges of the stalks, wrap them in olive oil, and eat them too. I love to dip the leaves, stem, and heart in sriracha aioli



  • Butternut Squash Soup
  • French Onion Soup
  • Guinness Beef Stew: I seared the meat and cooked the onions/garlic as well, before adding those things to my crockpot. I don’t know if the flavors would be the same without, but maybe I’ll try it next time because I really hate searing meat. I used baby potatoes and I didn’t chop ANY of them, which meant I had to eat the stew with knife and fork. Maybe I should quarter them next time. I added two parsnips, a container of quartered mushrooms, and two cups of chicken stock. It seemed a little under-salted, so I also added a big glug of soy sauce toward the end.
  • Garlicky Chickpea and Spinach SoupThis is perfect, but the spinach doesn’t work as well in leftovers as it does the night of.
  • Lentil Soup: I make this without the tomatoes, which means I need to amp up the spices a bit.
  • Mulligatawny Soup
  • Slow Cooker Chicken, Mushroom, & Wild Rice Soup: I use this brand of wild rice and the soup turns out perfect every time. Delicious paired with a loaf of miracle no-knead bread.
  • Slow Cooker Chipotle Chicken Tortilla Soup: I blend the fire roasted tomatoes and strain them into the soup. I also add a can of black beans and about a cup of frozen corn about ten minutes before the soup is done cooking. 
  • White Bean Enchilada Soup: Yum. I reserve a can of Great Northern beans from the recipe, as well as the corn, and blend everything in the pot. Then I add the final beans and corn for a little texture. It makes the soup very creamy and rich.


  • Beef with Snow Peas: Works just as well with sugar snap peas.
  • Broccoli with Beef: I typically throw in sliced red and green bell peppers as well. 
  • Chicken and Zucchini Stir Fry: Stir fry the chicken with garlic and ginger and then remove to a plate before you add the vegetables. The amount of zucchini in this recipe is only a suggestion. You cannot have too much zucchini. Also, add in a sliced white onion. 
  • Fire Fry: Good with beef, just as good with veggies only.
  • Szechuan Stir Fry: This is good with chicken, shrimp, or beef, or without meat at all. I like using broccoli, zucchini, and bell peppers – sometimes adding water chestnuts, sometimes not. Bean sprouts would be good with this, too. For anyone who, like me, is sensitive to Chinese five-spice powder, I only put in the tiniest pinch. Like, 1/16 of a teaspoon.





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Houseguests have departed. I am getting my hair trimmed and my grays browned. These two things have nothing at all to do with one another. 

As is usual for me, an introvert, after six days with someone-other-than-my-husband-or-child in my home, I feel scooped out. Like a spaghetti squash. (Which I don’t eat, incidentally, because I think I have an intolerance to it.) Thinking about making food sounds… not great. And yet! We all must continue to eat! 

Old standbys are usually good for getting through this kind of meal planning blockage. But not even tacos sounds appealing. So I will go in the opposite direction and find totally brand new meals to hopefully spark a little cooking excitement. 

Okay, here’s what I’ve come up with:

Dinners for the Week of March 6-12

Roasted Cauliflower, Lentil, Currant & Herb SaladI honestly have no idea where I will find currants, but this salad sounds AMAZING. (Plus, the addition of roasted cauliflower makes me think of Nicole – HI NICOLE!) I just… cannot wait to try it. Will my husband eat it meatless, or will he require some sort of shredded chicken to go with it? 

Thai Ginger ChickenI am always in the mood for a stir fry, and this one is new to me and sounds fresh and tasty. I will probably throw in some green beans or broccoli or snow peas, depending on what looks good at the grocery store. 

15 Minute Curry with Chicken and Peas: YUM. I mean, I haven’t tried it yet, but it sounds good! And anything that claims to take fifteen minutes (I will believe it when I experience it for myself) is worth a try in my book.

Lemon Garlic Veggie PastaI have had a serious pasta craving lately and this looks so fresh and delicious. I will probably add a little sprinkling of parmesan at the end. And way more garlic. 

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