Fun February meals are right around the corner!
This week’s lineup has a delicious variety of flavors and easy-to-make dishes. I can’t wait to cook some of these favorites and share ideas for using leftovers.
For Monday, I’m bringing back a longtime favorite: thai chicken quinoa. It’s filling, full of flavor, and makes excellent leftovers — one of those meals worth repeating. If you prep extra, it’s a great option for a quick lunch the next day.
It’s Taco Tuesday, so serve up a batch of favorite ground beef tacos. These are simple, satisfying, and perfect for customizing with extra pico de gallo or quick pickled onions. Pro tip: cook a larger batch of taco meat and freeze portions for fast meals later in the month.
Wednesday calls for a winter crunch salad while citrus is still in season. This salad features smoky coconut “bacon” for a savory, crunchy bite. To make it heartier, add roasted chickpeas, shredded chicken, or sautéed shrimp for protein.
Use leftover taco ingredients or cooked proteins to build a spicy fish taco bowl later in the week. This bowl is flavorful and customizable — try a mango pico for sweetness or double the pico batch earlier in the week so you have plenty to top bowls and tacos.
Friday night is perfect for a balsamic Brussels grilled cheese. It’s a comforting combination of caramelized Brussels sprouts, melty havarti, a drizzle of balsamic glaze, and hearty whole wheat bread — simple but indulgent.
For breakfast or easy lunches, prep a stack of whole wheat Greek yogurt pancakes. They keep well and reheat quickly. Another portable option is roasted broccoli toast: store components separately if you’re taking it to work, and spread ricotta or cottage cheese on the toast for a creamy finish.
What’s on your menu this week? Share your plans below — I’d love to hear what you’re cooking.