Weekly Menu #13

Sushi Monday: Sushi Bake

If you’re craving sushi but don’t want to go through the effort of hand-rolling it (or the cost of paying for it), allow this recipe to change your life. Layer the ingredients in a casserole dish, then bake for 10-15 minutes — that’s it!

Hot tips

• Use sushi rice for the fluffiest texture.
• Swap out the salmon with crab meat, cooked shrimp, or another of your favorite types of seafood.
• Load up on toppings! Crushed nori, avocado, sesame seeds, fresh veggies — you name it.

Toasting Tuesday: Slow Cooker Beef Short Ribs

Another year has come to an end! Whether you’ll be staying up for the ball drop or crashing in bed asap, enjoy these luxurious red-wine braised short ribs to close out your year.

Hot tips

• Brown the ribs for five-star flavor!
• Add your favorite veggies to the slow cooker for a more well-rounded meal. Carrots, celery, onions, and mushrooms are some of my faves.
• Plan ahead — the meat will take about six hours to cook. Keep hungry guests satisfied with eggplant tomato bites, smoked salmon tea sandwiches, or deviled eggs in the meantime.
• Don’t forget to marinate the duck tonight so it’s ready for dinner tomorrow!

New Year’s Day Wednesday: Roasted Stuffed Duck

This roasted duck makes such a stunning centerpiece — what better way is there to start off the year? A secret ingredient produces extra crispy skin, and aromatic rice is stuffed inside the bird to soak up all those yummy juices.

Hot tips

• You can find duck in most grocery stores (I get mine from Costco)!
• Marinate the duck for as long as possible — overnight is ideal, but aim for at least a few hours to ensure flavorful meat and crispy skin.
• Dish up the rice stuffing and any leftover sides from yesterday to complement the duck.

Smoky Thursday: Bacon Wrapped Chicken Breasts

All you need for this simple recipe is bacon, chicken, and a few spices. Throw it in the oven for 20-30 minutes, and you’ve got a perfectly delicious dinner!

Hot tips

• Don’t skip the homemade seasoning blend! That’s what gives the chicken all the flavor.
• Use thin-cut bacon to allow it to crisp up properly in the oven.
• Serve the chicken with any of your favorite sides — use the leftovers from New Year’s, or cook up some cilantro lime rice, air fryer asparagus, or oven-roasted potatoes.

Fresh Friday: Cobb Salad

Brighten up your day with this fresh and filling Cobb salad. It’s loaded with protein, so easy to throw together, and bursting with flavor!

Hot tips

• Throw the leftover chicken and bacon from yesterday on top of your salad.
• Check out the “Ingredient Variations” section for tons of customization ideas!
• Wait to dress the salad until you’re ready to dig in. The lettuce gets soggy if it sits in the dressing for too long.

Appetizer of the Week: Cheesy Baked Tiger Shrimp

Who doesn’t love finger food? These tiger shrimp are stuffed with garlicky mayo and cheese for the perfect bite-sized treat.

Side of the Week: Shuba (Fur Coat Salad)

You can’t celebrate the New Year without shuba! This classic Slavic dish features stunning layers of pickled herring, cooked veggies, and mayonnaise.

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