Hard to believe this is the last full week of February!
I’m savoring some favorite winter flavors and comfort dishes before the weather begins to warm up.
What to Eat This Week
To start the week, I’m making a chickpea basil curry — a filling, cozy dish that comes together in about 20 minutes and is perfect for chilly evenings.
For Taco Tuesday, I’ll prepare our favorite ground beef tacos. They’re incredibly satisfying and versatile: use the filling for tacos, a taco salad, or to top baked potatoes.
Midweek calls for a honey mustard chopped chicken salad. It’s packed with flavor, easy to assemble, and a household favorite when you want something bright but hearty.
One night I’ll make tortilla eggs for breakfast-for-dinner — simple, comforting, and quick to pull together.
There’s also a crispy fish sandwich with kale coleslaw on the plan. It’s a bit of a labor of love but worth the effort for a crunchy, fresh dinner.
Heading into the weekend, a warm pot of chicken and orzo soup will be on the stove. It’s an ideal make-ahead, batch-friendly meal that’s soothing on cold nights.
For lunches this week, I’m prepping a batch of marinated white beans. They’re delicious on toast, folded into salads, or enjoyed on their own for an easy, protein-rich option. For mornings while citrus is in season, I’ll be enjoying lemon curd chia pudding — bright, creamy, and a refreshing way to start the day.
What are you planning to cook this week?