Weekly Menu #8

Low-Maintenance Monday: Sheet Pan Salmon and Veggies

Ease into your week with this simple sheet pan dinner. It’s no secret how much I love these type of meals because of the quick prep and minimal clean-up. Say hello to juicy salmon and all your favorite veggies!

Hot tips

• Clean out your fridge and use whatever veggies you have on hand. Roasting transforms limp veggies into caramelized bites of flavor.
• Use a large sheet pan to avoid overcrowding — if the veggies are packed too closely together, they won’t cook eve
• Leave the skin on the salmon and use a cooking thermometer to ensure perfectly tender fish.

Stay Home Tuesday: Chicken Lo Mein

“Quicker than takeout” is a bold claim, but that’s how loyal I am to this recipe. Tender chunks of chicken and veggies are stir fried with noodles and a homemade sauce in this chicken lo mein… is your mouth watering yet??

Hot tips

• Throw in any leftover veggies you have from yesterday — lo mein tastes the best with loads of veggies!
• If you love Asian food, invest in a good wok. This one is my favorite.
• Toss, toss, toss! Use tongs to get every noodle coated with yummy sauce.

Warm Wednesday: Turkey Neck Soup

Don’t let that turkey neck go to waste! You won’t need the backbone of your Thanksgiving turkey tomorrow, so what better way to use it up than this comforting, light soup? Make a flavorful stock with the necks and some veggies, then add rice and potatoes for ultimate satisfaction.

Hot tips

• If you’re not feeling soup, make simple turkey necks instead. They’re full of protein and so easy to prepare.
• Slowly simmer the turkey necks for fall-off-the-bone meat. Your patience will pay off!
• Add your favorite fresh herbs (I love dill) to make this soup even more nutritious and tasty.

Thanksgiving Thursday: Spatchcock Turkey

Roasting a turkey may sound intimidating, but this method will change your life. Spatchcocking simply means cutting the backbone out and laying the turkey flat — this helps the meat to cook more quickly and evenly. Slather on a secret ingredient for extra moisture, and get to roasting!

Hot tips

• Plan ahead! You’ll need three hours to roast the turkey, and another half hour for resting.
• Use the turkey drippings to make 5-minute gravy.
• Wondering what sides to serve? Whip up garlic rolls, a shaved Brussels sprout salad, and roasted carrots and parsnips to complement the turkey.

Festive Friday: Turkey Tettrazini

If you survived the food coma from last night, congratulations! It’s a new day, but I’m sure you have plenty of leftovers in the fridge. Keep up the festivities with this creamy, cheesy pasta bake loaded with turkey meat.

Hot tips

• Turkey tetrazzini is an AMAZING make-ahead dish. It lasts for up to three months in the freezer, and you can bake it fresh anytime. Who knew you can enjoy Thanksgiving leftovers months later?
• Casseroles are great because you can hide loads of veggies in them. If you have any leftover veggie sides, throw them in!
• Be patient with the sauce. Allow it to simmer until it coats the back of a spoon for the perfect creamy texture.

Side of the Week: Twice Baked Potato Casserole

As if mashed potatoes weren’t dreamy enough, this recipe takes them to the next level. Top your taters with cheese, bacon bits, and green onions for the ultimate indulgence.

Dessert of the Week: Dulce de Leche Cake (Golden Key Cake)

There’s always room for dessert! This Slavic delicacy is made with layers of tender sponge cake, dulce de leche cream, and toasted hazelnuts. Yummm.

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