January 3-23 Dinner Plan (and Lunches!)

2022 is here and I have been cooking all the things! I treated myself to a new cookbook for the month and it has provided much inspiration. Below is our menu from last week and the weeks ahead. Some of the recipes I can't link to because they're in book, but I wrote one out below because it was AMAZING. Bon appétit!

Monday (Jan. 3rd): Chicken Enchiladas (I made this up with shredded chicken, monterrey jack cheese, and verde enchilada sauce), Mexican Rice, Black Beans
Tuesday: Summer Chicken Soup (forever a fave, I skip the zucchini and just add a bag of frozen mixed vegetables towards the end).
Wednesday: I went to see Dear Evan Hansen at Bass Performance Hall! The family had pasta with meat sauce.
Thursday: French Onion Beef Stew (from The Comfortable Kitchen cookbook), Salad, Bread
Friday: Mexican Rice (from my grandma; written out below), Toppings
Saturday: Harvest Salad with Miso Dressing (The Comfortable Kitchen; copied below). Quite possibly the best salad I've EVER made. James added grilled chicken because he had a meet the next day, but it didn't need a thing.
Sunday: Pappardelle with Bolognese Sauce, Salad, Garlic Bread

Dear Evan Hansen outfit!
It is still so exciting everytime I leave the house

Monday (Jan. 10th): Chicken Tortilla Soup
Tuesday: Sheet Pan Kielbasa with Mustard Vinaigrette (The Comfortable Kitchen)
Wednesday: Mediterranean Turkey Meatball Bowls, Tzatziki, Pita, Veggies
Thursday: Crockpot BBQ Chicken Sandwiches, Chips, Fruit
Friday: Out! James and I are hosts for Cotillion, so we'll be grabbing food after watching a bunch of 6th graders learn some new square dances.
Saturday: Probably going out after the kids' swim meet outside of Dallas that afternoon.
Sunday: BBQ Sheet Pan Ribs (The Comfortable Kitchen), Potato Salad, Fruit

Monday (Jan. 17th): Italian Beef Sandwiches or Foil Pack French Dip Sandwiches, Brussels & Kale Caesar Salad
Tuesday: Vegetable Noodle Soup
Wednesday: Coq Au Vin with extra carrots, Mashed Potatoes.
Thursday: Italian Style Turkey Penne Toss, Salad
Friday: Oven Jambalaya, Sauteed Green Beans, Cornbread
Saturday: Date night! Part of James's Christmas present to me was some new insane fancy shoes and reservations at a few restaurants we've been wanting to go to but haven't made it yet spread throughout the year. This time we're hitting up Lonesome Dove and I can't wait!
Sunday: Spaghetti with Crispy Zucchini, Salad

Lunches
(I'm trying to make big batches of fun salad fixings on Monday and then assemble them throughout the week. These are all great.)
Autumn Glow Salad with lemon dressing
Beet and Goat Cheese Salad
Roasted Sweet Potato Salad
One Pan Farro with Tomatoes
Roasted Cauliflower and Quinoa Salad

Mexican Rice
(From my Grandma Mary's next door neighbor when they lived on base in Spain)

1 lb. ground beef (or turkey), browned with diced onion and garlic
1 small can tomato paste
1 regular can tomato sauce
1 can water (from tomato sauce can)
1 tsp. oregano
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
(1-2 tsp. sugar; I never add it, but it's in the original recipe)
1 cup cooked rice (I use the bags of frozen brown rice from Trader Joe's, microwaved just before adding to pot at the end.)

1. Brown beef with onion and garlic, drain fat.
2. Add rest of ingredients except rice, simmer for 20+ minutes (it's better the longer it goes).
3. Before serving, add the cooked rice, stir to heat through.
4. Top with shredded cheese, lettuce, diced tomato, sliced olives, avocado, etc. Fritos or tortilla chips on top are also a must.

Harvest Salad with Miso Dressing
(From The Comfortable Kitchen cookbook by Alex Snodgrass, p. 43)

Sweet Potatoes
1.5 lbs sweet potatoes, peeled, halved lengthwise, thiny sliced
2 Tbl olive oil
1 tsp kosher salt
1/2 tsp black pepper

Dressing
1/4 cup olive oil
1.5 Tbl white miso
2 garlic cloves, grated
2 Tbl apple cider vinegar
2 Tbl freshly squeezed lemon juice
Pinch of salt and pepper

Salad
5 cups curly kale, deribbed, thinly sliced
1 large apple, cored, cut into 1" pieces
2 cups cooked wild rice
1/2 cup crumbled goat cheese
1/2 cup lightly salted roasted pistachios

Steps:
1. Cook the sweet potatoes: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Toss the sweet potatoes with olive oil, salt, and pepper, and arrange on sheet pan. Roast until potatoes are tender and golden brown on the edges, about 22-25 minutes.
2. Make the dressing: Whisk all ingredients together until well combined (I put them all in a mason jar and shake vigorously).
3. Assemble the salad: When there are about 10 minutes left on the sweet potato cook time, add the kale to a large bowl with the dressing and toss until well combined. Add the other ingredients, toss well. When the sweet potatoes are still warm, add to salad and toss gently once more.