Yay for the last week of January!
We’re ending the month on a delicious note with a week of comforting, easy-to-make meals that leave room for leftovers and simple weekday life.
What to eat this week
Kick off the week with a warm bowl of cheddar cauliflower chowder — a comforting, cheesy soup that reheats beautifully and gives you leftovers for lunches or an easy dinner later in the week.
For Taco Tuesday, build customizable fish taco bowls. They’re fun to assemble, full of fresh flavors, and satisfying for everyone at the table.
If you have leftover pico from Tuesday, turn it into black bean baked taquitos. They bake up crispy and are an effortless way to use what you already made.
Midweek, try Asian-inspired sloppy joes for a savory, slightly sweet dinner the whole family will enjoy. Pair them with cacio e pepe Brussels sprouts for a quick, flavorful side that contrasts nicely with the sandwich.
A Fuji apple chicken salad makes a crisp, refreshing weeknight option. It’s light but filling and works well when you want something bright and simple.
For the weekend, treat yourself to baked sun-dried tomato gnocchi paired with a crisp house salad. Together they make a satisfying, indulgent weekend meal that still feels fresh.
For lunches this week, make tomato avocado bagelwiches — easy to assemble, portable, and bright with ripe tomato and creamy avocado. For breakfast, enjoy vanilla ricotta toasts topped with banana and pistachios for a sweet, protein-rich start to your day.
What’s on your menu this week?