This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and an Army wife!
We’re almost to the end of January, and I feel like I’m back in my groove. Between homeschooling our munchkins, preparing for my husband’s retirement after his 26 years in the Army, and blogging, 2019 has already been a whirlwind. I’m excited about the year ahead.
This week I want indulgent food. It’s always good to enjoy the experience of preparing and eating wholesome, homecooked meals. Indulgence doesn’t have to mean unhealthy. For me, it’s synonymous with satisfying my craving for something tasty and full-bodied — as most of these recipes are.
- New to Meal Planning? Start here! 10 Things to Know if You’re a First Time Meal Planner
- Looking for Last Week’s Meal Plan? Here you go! (plus all past meal plans!)
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Stuffed shells makes me swoon, so this Sausage, Spinach, Ricotta Stuffed Pasta Shells recipe is an exciting way to begin my week. Any dinner that provides leftovers for our lunch the next day makes me even happier.
Arroz con Pollo means home to us. Whenever I make it for dinner, I like to have a lot of sliced avocado and freshly baked bread on hand to serve with it. If you love highly flavorful meals, season the chicken for this dish the evening prior, and let it marinate overnight.
Quick, easy, and warm -- those words make this Quick and Easy Hamburger Soup my go-to for the dark, cold days of January. Not only does it get me over this hump-day, it reminds me that summer and grilled burgers are not too far off.
Can meatless really be indulgent? Well, of course it can! Unlike the days when I was a vegan, the effort put into recipes like this Stuffed Delicata Squash with Quinoa and Mushrooms pays dividends when it comes to flavor. Long gone are the days of "settling" when it comes to a vegetarian diet, and I’m glad for it.
Friday nights are family night around here. I love making these carnitas because I can get everyone in the kitchen to help prep the accompaniments that we like to top our carnitas with. I use half beer and half beef stock in this recipe to give the carnitas a bit more flair. Add to the fun by making these Mexican Wedding Cookies to serve afterwards for dessert.