If you’re anything like me, you may find yourself falling into a rut of repetitive cooking in the weeks (and even months) after the holiday season. Right now, I’m burned out from hosting, and I’m feeling uninspired by the cabbage and Brussels sprouts at the store (any fresh fruits and produce are pretty limited here in Seattle). It’s been all too easy to fall back on easy family favorites and stay in our cooking comfort zone. There’s nothing necessarily wrong with this, of course! But I am always trying to get our son to try new foods so he’ll remain interested in new flavors and tastes. So this week, we’re really aiming to break out of our weekend quesadilla rut. I’m planning on making a handful of super colorful weeknight meals that our kiddo will (hopefully) like to eat, but that also remain easy to tackle so dinner prep doesn’t cut into our evening family time. Here’s the plan!
Meal Plan for February Week 2
1 Minestrone Soup: This comforting, super versatile soup is a great way to entice kids to eat their vegetables, and the protein from the beans is an added bonus. I use canned beans to speed up the recipe, and top with a generous spoonful (or two) of Parmesan. Serve with crusty bread on the side and dinner is done. 2 Chicken Fajitas: Sure to please both the adults and kids in your family, these chicken fajitas are quick to make and easy to dress up. I make the marinade ahead of time and start marinating the chicken the second I walk in the door in the early evening to get that step out of the way. Be sure to serve with plenty of warm tortillas, sliced avocado, and sour cream. 3 One-Pan Roasted Harissa Salmon with Vegetables: You know those dinners that seem far more involved and special than the time they took to actually pull together? This salmon recipe is just that: it’s baked on a sheet tray, so prep and clean up is super easy. The accompanying cherry tomato salad really does complete the meal, so you shouldn’t need to fuss with additional side dishes. 4 Lentil Stew with Sausage: This flavor-packed meal is made with Italian sausage, bacon, and tender lentils – just the thing for a rainy, cold February evening. It will keep all week in the refrigerator, so you can make it a few days ahead of when you need it or look forward to leftovers for a few days. A salad with some color and acidity, like this Fennel, Radicchio and Endive Salad, helps balance the robust flavors of the stew. 5 Lemony Spaghetti with Peas and Ricotta: This pasta feels like an early peek into spring, and it’s a great one to have in the weekly rotation. If your kids (like ours) love pasta, peas, and cheese, this recipe will soon become a family favorite. It’s a little early in the year to find spring onions, so I chop one large leek instead (or you could use 4 to 5 green onions). Serve with Kale Caesar Salad with Creamy Parmesan Dressing.
