Weekly Menu: April 28 – May 4, 2013
Sunday: In New Orleans - Dinner at Commander's Palace
Monday: In New Orleans - Dinner at Le Foret
Tuesday: In New Orleans - Conference Finale Dinner
Wednesday:    Returning from New Orleans
Thursday: Tortellini Soup
Friday: Breakfast for Dinner
Saturday: Leftovers: Tortellini Soup
Well, I'm sorry to say that I'm not going to be much help for your home cooking this week.  I'm in New Orleans for a conference until late Wednesday night and then we're keeping it simple for the rest of the week while I get back into the swing of things. By keeping dinner simple hopefully I can get a few workouts in so I can start exercising off all of those beignets and fried oyster po'boys.  Man I love New Orleans!  If you're heading there yourself anytime soon make sure to check out my Foodie Itinerary and Nightlife & Cocktails Itinerary to plan your culinary journey!

In the meanwhile, please feel free to check out my past menus or recipes to fill your week with delicious home cooking.  I'll be back to my normal menus next week.
Weekly Menu: April 21-27, 2013
Sunday: Eva Longoria’s Chicken Tortilla Soup
Monday: Grilled Tilapia with Ginger Chile Salsa & Grilled Asparagus 
Tuesday: Leftovers: Tortilla Soup
Wednesday:   Leftovers: Fish Tacos with Black Beans & Swiss Chard
Thursday: Leftovers: Tortilla Soup
Friday: In New Orleans for Jazz Fest!
Saturday: In New Orleans!
We're heading back to my most popular post ever this week...Eva Longoria's Chicken Tortilla Soup.  I have to say, it's slightly depressing and a bit embarrassing to me that week after week for the past year plus that a T.V. celebrity's  recipe remains my most popular post, but what can I say?  People either really like Eva Longoria or they really like Tortilla Soup!  From what I recall, the soup totally lived up to the hype so I'm looking forward to making it again.

Then we'll pull out some leftover Ginger Chile Salsa from the freezer that we made a few weeks ago to dress up a grilled fish and asparagus dinner.  The rest of the week we'll be keeping it simple and rely on leftovers as we get ready to head out to New Orleans for Jazz Fest! If you're heading to Jazz Fest as well, make sure to check out my Foodie and Nightlife posts on NOLA before you go.

As always...if you need suggestions to fill in the gaps while I'm out of town visit my menu archives or recipes page.
Weekly Menu: April 7-13, 2013
Sunday: Pork Stir-Fry with Tangerine Chili Sauce
Monday: Rosemary Grilled Salmon with Ratatouille covered Grits
Tuesday: Leftovers: Pork Stir Fry
Wednesday:   Leftovers: Black Bean Salmon Tostadas & Grilled Asparagus
Thursday: Breakfast for Dinner
Friday: Friends Visiting!
Saturday: Friends Visiting!
I was doing a bit of Spring cleaning and stumbled across this Pork Stir-Fry with Tangerines and Chili Sauce recipe that I had ripped out of a Bon Appétit a few years ago.  While I was on a bit of a cleaning binge and really wanted to just throw everything in the trash this one looked too yummy to pass up, so we're making it for our Sunday dinner.

Monday we're taking a salmon skewer recipe and making it a bit simpler and more in-season by serving it alongside grits covered with ratatouille instead of skewering the salmon with tomatoes.  Grilled skewer season is right around the corner...but it's not here quite yet!  For the ratatouille I'll simply sauté up some chopped onions, mushrooms, and eggplant in olive oil until they soften and begin to brown a bit.  Then I'll add a can of fire roasted diced tomatoes, some capers and season with salt and pepper to taste.  Cook a bit longer until the sauce thickens and there you have it...easy ratatouille!
Weekly Menu: March 31 – April 6, 2013
Sunday: Whole Roasted Chicken, Parmesan Bread Pudding with Broccoli Rabe & Pancetta and Asparagus Shiitake Sauté
Monday: Brown Rice & Beans with Ginger Chile Salsa
Tuesday: Leftovers: Lemony Chicken & Orzo Soup 
Wednesday: White Fish with leftover Parmesan Bread Pudding & Grilled Asparagus
Thursday: Leftovers: Brown Rice & Beans with Ginger Chile
Friday: Leftovers: Fish Tacos with Sauteed Brussel Sprouts
Saturday: Eat Out
We're not big Easter people, but since this Sunday is Easter and we do like a reason to celebrate and cook good food we're amping up our typical Sunday dinner and making it a bit more indulgent than usual.  Mostly in terms of this delicious Bon Appétit recipe I just found for Parmesan Bread Pudding with Broccoli Rabe & Pancetta...gluten free it is not, but like I said we're splurging a bit.  Served alongside a nice whole roasted chicken and a seasonal sauté of asparagus and shiitakes...sounds like the perfect Easter dinner to me!

Monday we'll get back to our more traditionally healthy routine with another new recipe from Bon Appétit that is a simple yet yummy sounding twist on beans and rice.  We'll then turn our roast chicken from Sunday into a lemony orzo soup and finish off the week with some white fish served alongside leftover parmesan bread pudding and more of that delicious spring asparagus that we can't get enough of these days.

Happy Easter everyone...hope you have a wonderful, delicious day with family and friends.
Weekly Menu: March 24-30, 2013
Sunday: Chicken & Chickpea Stew
Monday: Shrimp & Artichokes with Grits & Asparagus Salad
Tuesday: Lentil Country Supper
Wednesday: Leftovers: Chicken & Chickpea Stew
Thursday: Leftovers: Shrimp & Artichokes with Grits
Friday: Leftovers: Lentil Country Supper
Saturday: Kristen’s Birthday Dinner!
This is a week of oldie-but-goodie SavoryGirl favorites.  All of these recipes are nice and easy, healthy and delicious...starting off with Chicken & Chickpea Stew. Hearty, rustic and soul satisfying for a cool almost Spring Sunday dinner. On Monday we'll make one of my very first "gourmet" meals.  Doesn't feel quite so gourmet to me anymore, but it still holds a special place in my heart...creamy Parmesan Grits topped with a flavorful Shrimp & Artichoke mixture.  In a nod to Spring, we'll serve this alongside a fabulous, easy asparagus salad.  Our local asparagus has just started appearing in our farmer's market last weekend so I'm just dying to start eating it up!

Last, but not least we'll make one of our favorite easy dinners, Lentil Country Supper.  When looking at the recipe it sounds as though it may be a bit boring, but trust me, there's just something about the flavor combination here that elevates the simplicity of this dish and makes it divine. This dish always makes me fantasize about being a farmer and living the simple life...sometimes simple really is best.  The rest of the week we'll rely on leftovers and finish off the week with a fun birthday celebration for a good friend.
Weekly Menu: March 17-23, 2013
Sunday: Chicken Dijonaise with crispy roasted potatoes
Monday: Orange Fennel Salmon with quinoa & swiss chard
Tuesday: Red Lentil & Sweet Potato Stew
Wednesday:   Leftovers: Chicken Dijonaise
Thursday: Leftovers: Red Lentil & Sweet Potato Stew
Friday: Eat Out with the In-Laws
Saturday: Tomales Bay Late Lunch with In-Laws
It's been a while since I've pulled out the slow cooker so we're starting this week with a new recipe from one of my favorite cookbooks, "Slow Cooker: The Best Cookbook Ever". Nice, simple dijon chicken and crispy roasted potatoes with rosemary...perfect Sunday dinner. Monday we're pulling out an old SavoryGirl original, Salmon steamed with orange slices and fennel...bright, healthy and delicious.

On Tuesday we're going back to a detox recipe.  That's right, we've only been off it one week and we're already going back for more...I told you the recipes we're good!  This red lentil & sweet potato stew is hearty and beautifully spiced with cumin, curry and ginger. The rest of the week we're either eating leftovers or eating out. Christian's parents are in town so we'll go out to dinner one night and then on Saturday we're heading up to Tomales Bay for some oysters, Cowgirl Creamery cheese and some fresh bread from Bovine Bakery.  One of our all-time favorite things to do in the Bay Area.
Weekly Menu: March 10-16, 2013
Sunday: Chickpea & Kale Soup with Diavolicchio
Monday: Baked Salsa Verde Halibut & Black Bean-Mango Salad (DIY)
Tuesday: Leftovers: Fish Tacos with Cabbage & Avocado
Wednesday: Leftovers: Chickpea & Kale Soup
Thursday: Orecchiette with Braised Broccoli Rabe  & Sausage
Friday: Eat Out
Saturday: Leftovers: Orecchiette
It's our first week back to our own menu planning after three weeks on the Whole Living Detox and while we feel great and are certainly going to try to keep some of the new habits we've developed we are looking forward to adding a few of our favorites back into the rotation.  Namely meat and the occasional pasta! That being said, most of this week's menu would still fit perfectly within the Whole Living detox guidelines while still being delicious.

The Chickpea & Kale Soup with Diavolicchio (olive oil infused with red pepper flakes...so good!) is one of our old favorites.  We've been making it for years and it is so rich and satisfying yet completely healthy and very easy to make. Don't skip making the diavolicchio, it makes the dish and you'll find plenty of other things to drizzle it on throughout the week.

The Baked Salsa Verde Fish & Black Bean-Mango Salad is a DIY dish...so feel free to get creative here.  It's inspired by a fresh salsa verde I saw at the Farmer's Market last weekend. I'm basically just going to put some Halibut (or whatever white fish looks good this week) in a baking dish, pour the salsa over it and let it bake at 400° for 20-30 minutes (until it flakes easily).  I'll mix up a can of black beans with some freshly chopped mango, cilantro, red onion and jalapeño and there you have it...easy breezy weeknight meal!  Make sure to make a double batch of fish so you have leftovers to turn into fish tacos the next night.

Thursday we're looking forward to one of our absolutely favorite dishes.  This one would not be detox approved since it has pasta (gluten) and we're adding sausage, but it's so much better with sausage. If you've never made this from my previous menus try it out...easy and amazing.  But if you're using spicy sausage be careful because this gets spicy fast so you may want to dial back the red pepper flakes.

Happy, healthy eating everyone!
Weekly Menu: March 3-9, 2013
Sunday: Halibut with Roasted Beets
Monday: Poached Egg with Rice & Edamame
Tuesday: Leftovers: Halibut with Roasted Beets  
Wednesday: Stuffed Acorn Squash
Thursday: Spinach Tofu & Brown Rice
Friday: Leftovers: Stuffed Acorn Squash
Saturday: Avocado and Black Bean Tacos
The final week of the Whole Living 2013 Cleanse that we've been doing for the past two weeks has arrived. The basic guidelines of this cleanse that we have been following are: no alcohol, no coffee (tea is okay), no dairy, no sugar, no gluten, no meat and no processed foods for all three meals every day. Now normally this is something SavoryGirl would want nothing to do with since I love food so much, but the beauty of this cleanse is that it has a 3-week menu plan for all three meals that so far have all been really clean, back to basics eating pulled together in completely delicious and satisfying recipes. So I honestly don't feel like I've been missing out on delicious eating at all!

This week we get to add back eggs and soy (organic, non-GMO) into our diets.  I've really been missing the first one...eggs are truly one of my favorite foods, particularly on weekend mornings. I have to say though, I'm not necessarily craving soy out of all of the things missing from my diet.  Don't get me wrong, I like soy-based foods, but not to the point that I miss them when I don't have them for a while. Cheese on the other hand...

My full consolidated shopping list for all three meals per day for this entire week is attached here.  Here you can find the breakfast recipes and lunch recipes.  As a reminder the shopping list is made for 2 people following this plan so if you only have one doing it in your household make sure to cut all of the ingredients in half.  I also didn't include any snacks on the shopping list, but the Cherry Date Oat Bars and the Toasted Coconut Trail Mix are both pretty yummy.  Happy, healthy eating!

Oh, and you can also read my Week 1 Debrief if you're just getting started to get a sense of how the first week went.  My Week 2 Debrief will be coming soon.
Weekly Menu: February 24 – March 2, 2013
Sunday: Baked Salmon with Coconut Broth
Monday: Black Bean-Brown Rice Patties
Tuesday: Roasted Vegetables with Quinoa
Wednesday: Leftovers: Broccoli Soup (from last week)
Thursday: Leftovers: French Lentil Salad (from last week)
Friday: Lemon-Herb Sardine Salad
Saturday: Sesame Kale Salad
Week two of our Whole Living Detox has arrived, and we're following the meal plan (breakfast, lunch and dinner) almost exactly as directed except for the two recipes below. I'm skipping the Baked Sweet Potato with Greens recipe (one breakfast and one lunch).  It sounds perfectly good, but I'm not really into it for breakfast and we have some leftovers from last week that we want to use up for lunch this week. I'm also skipping the Broccoli and Chickpea Salad (two dinners) and substituting them with two leftovers we froze from last week. This recipe is the first one from the plan that sounds a bit underwhelming to me and we ate a ton of broccoli last week. Other than that we're sticking to the week 2 menus and looking forward to trying out all of these new, healthy recipes.

If you haven't joined us on this journey yet it's not too late...but definitely start with Week 1 since each week builds on the previous one in this cleanse program. We had four SavoryGirl friends and followers decide to join us this week (yippee!) so they will be starting with week 1 while we move on to week 2....the more the merrier and make sure to share how it's going!

To make it even easier for you to take the leap and follow along I've attached the full (breakfast lunch & dinner using all of the recipes from the plan itself  - not my adjusted one above) week 2 shopping list below. There are two versions...the Consolidated Shopping List is ready to use if you have two people doing the Detox and plan to follow exactly as it is outlined from Whole Living. The Ingredient Level List is still for two people, but it has every single item from every recipe listed individually...so you can see where things are doubled and simply delete those duplicates for specific recipes if there is only one of you participating or you want to pick and choose certain recipes.    
Weekly Menu: February 17-23, 2013
Sunday: Creamy Broccoli Soup
Monday: Cauliflower “Rice” Stir Fry
Tuesday: Leftovers: Creamy Broccoli Soup
Wednesday: Roasted Portobellos with Kale
Thursday: Red Lentil & Sweet Potato Stew
Friday: Leftovers: Roasted Portobellos with Kale
Saturday: French Lentil Salad
Ok...I'm going a little crazy for the next three weeks.  SavoryGirl is officially doing a 3-week detox! I'm not necessarily doing it to lose weight or anything, but more just to get back to clean, healthy food.  The holidays, time back East (lots of cannoli!), busy work life...you all know the drill.  Sometimes you just feel like you've gotten a bit off course and need to commit to something to get back on track.

This idea came to me from my mom who found this amazing cleanse meal plan in her Whole Living magazine. It all about removing processed foods, meat, dairy, gluten, refined sugar, alcohol and coffee (tea is allowed) from your diet while still eating delicious foods.  Seriously...everything on this menu plan sounds great and like something I would love to make even if I wasn't on the cleanse. I will admit though...it's going to take a bit more effort than usual.  Especially since I have to make homemade breakfasts and lunches on this plan as well as dinner.  None of my stand-by Activia yogurt breakfasts or canned soup lunches. The good news is that all of the recipes do look pretty quick and easy and they incorporate lots of leftovers into the plan which you all know I love.

For the full cleanse details and menu plan (including breakfast and lunch recipes since I'm only including dinner here) go to the 2013 Whole Living Action Plan. If you would like the full Week 1 shopping list feel free to email me at Suzanne@savorygirl.com and I'll send it over so you don't have to create it yourself.

Oh, and yes...for those of you who are curious, Christian is doing it for lunch and dinner too (but not breakfast and he refuses to give up coffee!). I hope you decide to join too...I think it's going to be delicious and rewarding.
Weekly Menu: February 10-16, 2013
Sunday: Emeril’s 5-Bean Chili with Cornbread
Monday: Grilled Fish Tacos
Tuesday: Leftovers: Chili
Wednesday: Red Wine & Rosemary Chicken with Roasted Winter Vegetables and Wild Rice
Thursday: Huevos Rancheros
Friday: Leftovers: Red Wine & Rosemary Chicken Pasta
Saturday: Eat Out
This is a week of easy favorites...starting with my newly discovered go-to chili recipe. It's easy, perfectly spiced and delicious. Monday we'll lighten things up with easy fish tacos served alongside some spicy black beans. Wednesday is a dish that I haven't made in years, but I remember really liking it when I originally made it.  It makes for a perfect quick weeknight meal as long as you marinate the chicken the night before. We'll shred up the leftover chicken and turn it into a pasta dish for Friday by stirring in some diced canned tomatoes and some mascarpone cheese to make a sauce.  Easy and quick!

Of course, you all know I love breakfast for dinner...and Huevos Rancheros is one of my all-time favorite dishes.  We'll use the leftover spicy black beans from Monday as the base on top of tortillas, fry up some eggs, top with a bit of cheese and hot sauce and you have a perfect, simple dinner.
Weekly Menu: February 3-9, 2013
Sunday: Superbowl DIY Pizza Party!
Monday: Sauteéd White Fish with Roasted Sweet Potatoes & Brussels Sprouts
Tuesday: Leftovers: Fish Tacos with Spicy Brussels Sprouts
Wednesday:    Pork Phanang Curry (see below) and Brown Rice
Thursday: Spinach & Mushroom Omelets with Honey Toast
Friday: Leftovers: Pork Phanang Curry
Saturday: Eat Out
Let's be honest...we're not very excited about the Superbowl this year since our Pats aren't in it, but the Superbowl only comes once a year so we have to have at least a little bit of a foodie celebration. So what are we doing this year? We're making homemade and personally customizable pizzas. Now if my team was in it, I probably wouldn't do something that takes me away from the TV for this long, but as long as you prepare all of the toppings and make the dough in advance everyone should really be able to make their pizzas and get them out of the oven during half-time with no issue. Full details are in the post linked in the menu above. Remember to get creative with the toppings you offer...and seriously, hand crushed canned San Marzano tomatoes make the best sauce ever!

We'll then start the week off with one of our simple, healthy staples. Sauteéd white fish and roasted sweet potatoes and brussels sprouts. Season the fish well with your spices of choice and just make sure your sweet potatoes and brussels sprouts are cut into similar sizes, seasoned well with olive oil, salt & pepper and roasted in a hot oven for about 25 minutes. Easy breezy.

The pork phanang curry sounds fancy, but honestly we've had a little jar of phanang curry paste in our cupboard forever so we're just going to use that mixed with some coconut milk for the sauce. Thrown in some sauteéd pork strips, some eggplant, yellow peppers and whatever else is looking good at your farmers market that weekend and you have yourself an easy and delicious weeknight meal. We'll finish off the week with omelets and our old college favorite of wheat toast slathered in butter and honey.  Happy cooking everyone!
Weekly Menu: January 27 – February 2, 2013
Sunday: Roasted Pear-Butternut Squash Soup with Stilton
Monday: Leftovers: Butternut Squash Soup
Tuesday: Suz at a work conference
Wednesday:   Suz at a work conference
Thursday: Suz at a work conference
Friday: Eat Out
Saturday: Easy Breakfast for Dinner
Life is a bit hectic this week...I'm off at a nearby hotel for a 3 day leadership training program and Christian is off for a week before starting his new job (congratulations babe!!!). The good news for him is that this means he gets to come stay at my swanky hotel with me and use the nice pool, gym and other resort amenities while I'm stuffed away in a conference room all day. Not a bad way to spend a transition week off! But this also means that there's not a whole lot of cooking going on in the SavoryGirl household. Sunday we're making one of our favorite winter soups with enough for leftovers and then Saturday we'll do an easy breakfast for dinner.

That being said, I don't want to leave you hanging so please feel free to check out my menu archives or recipes page to find some meals that work for your week ahead.
Weekly Menu: January 20-26, 2013
Sunday: Mini Buffalo Chicken Meatballs & Broccoli Rabe Provolone Grinders for the Pats Game!
Monday: Halibut on Mashed Fava Beans with Mint and Roasted Red Pepper Salad
Tuesday: Leftovers: Mini Buffalo Chicken Meatballs & Broccoli Rabe Grinders
Wednesday:   Curried Red Lentil & Swiss Chard Stew
Thursday: Leftovers: Lentil & Swiss Chard Stew
Friday: Breakfast for Dinner 
Saturday: Eat Out
Pats game, baby! Sunday's a big day with our boys in the AFC Championship so we're having some of our fellow Massholes over (yes I consider that a term of endearment!) to root them on. We'll be having my now famous Mini Buffalo Chicken Meatballs that I originally saw way back when on a Martha Stewart show...who knew Martha knows football party food! In addition to these spicy, yummy little meatballs we'll also be making Broccoli Rabe Provolone Grinders...that's right people, grinders. Not hoagies, not subs...grinders. That's the way we roll in Massachusetts. Of course we'll have other snacks as well but those are our main dishes along with good 'ole Sam Adams beer. Go Pats!!

The rest of the week we'll get back in our healthy groove with a new fish recipe...Halibut on Mashed Fava Beans with Mint and a  Roasted Red Pepper, Spinach Salad. Then on Wednesday we'll make one of our old winter standbys, Curried Red Lentil & Swiss Chard Stew. We'll finish off the week with an easy breakfast for dinner as we head into our weekend.

Most importantly...Go Pats!!!!!!!!
Weekly Menu: January 13-19, 2013
Sunday: Mom H's Vegetarian Lasagna
Monday: Eat Out with Christian’s Brother who is Visiting
Tuesday: Garlicky Red Lentil Soup with Crusty Bread
Wednesday: Leftovers: Vegetarian Lasagna
Thursday: Leftovers: Red Lentil Soup
Friday: Leftovers: Vegetarian Lasagna
Saturday: Eat Out
We're having a good 'ole fashioned Henricksen inspired menu this week!  Christian's brother is in town and I"m also making their mom's vegetarian lasagna that we all love so much. Don't let the word vegetarian fool you...it's still lasagna and not all that much healthier than the meat-filled kind! We're also making one of our favorite soups this week. Red lentils are pretty different than their brown counterparts...a bit sweet and they cook up much softer. This soup is super easy, healthy and delicious.  
Weekly Menu: January 6-12, 2013
Sunday: Chicken & Chickpea Stew
Monday: Tilapia with Balsamic Butter Sauce, Grits and Roasted Rapini
Tuesday: Leftovers: Chickpea Stew     
Wednesday:    Lentil Country Supper
Thursday: Leftovers: Frozen 5-Bean Soup
Friday: Leftovers: Lentil Country Supper
Saturday: Eat Out
Chickpeas, Lentils and Beans, oh my! The new year has officially arrived and that means it's time to shed all of those bad eating habits picked up over the holiday season. I don't know about you but I fell off the healthy eating train pretty hard this year so getting back in the swing of things has felt a bit more challenging than usual. So what's my strategy? Dig back into my own favorite healthy recipes from the past for a surefire reminder of how good healthy food can taste! Who needs all of that cheese and salt and sugar to enjoy what they're eating and feel satisfied? Not me! Okay, okay...I'm not fully convinced yet either, but I'm confident that this week's menu will help me get there.

First up, Chicken & Chickpea Stew. This is a super easy, soul satisfying dish that we just loved when we first made it last year. Rustic and healthy...perfect. Our fish entree on Monday is a new recipe....and yes there is a butter sauce which I know technically isn't the healthiest way to serve fish. Baby steps, right? We'll serve it with our favorite veggie dish - roasted rapini and tomatoes.

Weekly Menu: December 30, 2012 – January 5, 2013
Sunday: In Pasadena
Monday: In Pasadena
Tuesday: Rose Bowl & Parade in Pasadena!
Wednesday:    Take-Out on Drive Home from Pasadena
Thursday: Christian’s Posole Soup
Friday: Breakfast for Dinner (DIY)
Saturday: Leftovers: Christian’s Posole
New Year's is always a bit of a last minute plan for us....and this year it turned out a million times better than we ever expected. A couple of extra tickets to the Rose Bowl and Tournament of Roses Parade just came our way! Going to the Rose Bowl has been on Christian's bucket list before the idea of bucket lists was even popular. And the Tournament of Roses parade is my absolute favorite parade all year long so we are both super excited to take an impromptu end of year road trip down to Pasadena and start the year off right!

That also means that we won't be cooking our traditional New Year's dishes this year. I usually make Osso Bucco with Cheesy Polenta on New Year's Eve. Then on New Year's Day I always make something with Black-Eyed Peas in the southern tradition of starting the year off with good luck. One of our favorites is this side dish of Black-Eyed Peas with Bacon and Ginger. Whatever you decide to do, I hope you have a wonderful time looking back on 2012 and celebrating the start of a New Year with your loved ones.

Once we return from Pasadena we'll keep it simple as we get back into the swing of our normal routine with one of our old standby favorites...Christian's Posole soup. Another night of easy breakfast for dinner followed by Posole leftovers finishes off the first week of the new year.

Have a happy and safe New Year's Eve everyone!
Weekly Menu: December 23-29, 2012
Sunday: Taco Night (DIY)
Monday: Christmas Eve Fondue!
Tuesday: Christmas Dinner at Top of the Mark
Wednesday: Leftovers: Tacos
Thursday: Tortellini Soup
Friday: Christmas with family in Sacramento
Saturday: In Sacramento
The holidays are here, the holidays are here! I absolutely love this time of year...so festive and fun, especially since we don't do any traveling and just stay local. San Francisco pretty much empties out during the holidays so it always feels like we have our super festive city all to ourselves! All the time of work doesn't hurt either.

So what are we eating this week?  Well I find that this time of year starts to get a bit heavy with all of the classic, American holiday comfort food so we're breaking things up a bit by starting the week off with a Mexican taco night. Nice and easy but delicious. Then it's time to jump right into one of our favorite holiday traditions...Christmas Eve Fondue Dinner!

We do all three courses...cheese, meat/veggies in broth and chocolate. It's a nice, long, luxurious meal that is perfectly conducive to good conversation with good friends. This year we're having 3 friends who are also in town for the holidays over to join us...but even when it's just the two of us it makes for a very festive and romantic Christmas Eve.
Weekly Menu: December 16-22, 2012
Sunday: Pumpkin Agnolotti
Monday: Leftovers: Chili from the Freezer with cornbread
Tuesday: Leftovers: Pumpkin Agnolotti
Wednesday: Citrus Tofu with Onions & Peppers with Brown Rice
Thursday: Christian's Youth Justice Institute Holiday Party
Friday: Suz's Hopalong Holiday Party!
Saturday: Leftovers: Citrus Tofu with Flour Tortillas & Black Beans
This is a bit of a busy week for us with Christian just returning back from L.A. and both of our non-profits having holiday parties, so there's not a whole lot of cooking going on. The meals that we are cooking, however, are brand new recipes. The first is Pumpkin Agnolotti...sounds fancy, but since it uses canned pumpkin and wonton wrappers it actually looks pretty darn easy.

The second new recipe we're trying out is Citrus Tofu with Onions & Peppers. Trying to keep it healthy when we're not indulging at all of these holiday parties!  We'll turn the leftovers from this into burritos and serve alongside black beans to mix things up a bit later in the week. The rest of our week is filled with leftovers and holiday parties for Christian's work and for the non-profit where I am a board member. Should be a fun, busy week...hope yours is too!  
Weekly Menu: December 9-15, 2012
Sunday: Homemade Turkey & Rice Soup (DIY)
Monday: Buffalo Turkey Meatballs, Buttered Noodles & Roasted Broccoli Rabe for the Pat’s Game!
Tuesday: Leftovers: Turkey Rice Soup
Wednesday:   Leftovers: Buffalo Turkey Meatballs
Thursday: Easy Breakfast for Dinner...Christian out of town
Friday: Eat Out
Saturday: Work Christmas Party!
The day after our cookie party usually means we're a bit rough around the edges. That means that Sunday is the perfect day to finally get that Thanksgiving carcass and leftover meat out of my freezer and simmer a homemade stock all day to make some soul satisfying soup. I don't have a recipe for you on this one...just winging it based on the leftovers and veggies I have in the house.

Monday night the Patriots are playing the Houston Texans on Monday Night Football...so we're having some friends over to watch the game. I'll make our favorite football food...these meatballs are amazingly reminiscent of buffalo wings but with a lot less guilt. I even use 2% fat Greek yogurt instead of sour cream to make the blue cheese dressing. To make it feel like more of a meal than an appetizer I'll make some buttered Parmesan noodles and roasted broccoli rabe to serve alongside the meatballs.  Go Pats!

Christian is heading out of town on Wednesday until Saturday so the rest of the week will be easy, breezy leftovers and other simple dinner solutions.  Saturday I'll pick Christian up from the airport and we'll whisk up to Santa Rosa for my boss' Holiday Party...gotta love this time of year!