Here, another week’s worth of fast, healthy, and tasty menus. It’s not the dread of cooking that deters so many of us from the kitchen each night; it’s actually deciding what to cook from the millions of options bombarding us from so many different places. Here, we’ve done the planning for you. Not just menus, but healthy menus that are fast – on the table in less than 45 minutes.
Monday: Black Bean Soup with Chorizo and Lime
Tuesday: Glazed Chicken with Almond Quinoa with Snap Pea and Bell Pepper Sauté
Wednesday: Eggs and Bacon Breakfast Pizza
Thursday: Broccoli Mac and Cheese with Celery-Apple Salad
Friday: Roasted Chicken Thighs with Brussels Sprouts and Avocado and Radish Salad
Dessert Bonus: Caramel-Toffee Dip
Our December issue is on newsstands now. This week, we’re sharing some of our favorite recipes from the brand new issue in Sunday Strategist. They’re all fast but utilize the season’s best produce. Try one or all fall, you may find a few new family favorites.
Monday: After either a relaxing or busy weekend, the first day of the work week can be rough. Let’s not make today any harder than it already usually is. Our Black Bean Soup with Chorizo and Lime is ready in just 20 minutes. Serve with tortilla chips and fresh salsa or a simple green side salad to round it out. It’s warm, which is great for chilly late fall nights, and it’s very hearty. It may be ready in a hurry, but it doesn’t taste it.
Tuesday: One of my favorite dishes we’ve developed in the last year is our Manhattan-Glazed Chicken. It’s simple–I usually have most of the ingredients on hand–and it utilizes one of my favorite ingredients: orange marmalade. That bitter-sweet condiment is something most people have to learn to love. A similar condiment: Pepper Jelly. It’s spicy with a hint of jelly sweetness. It goes well with cheese, on toast, or on top of eggs. My new favorite place to use pepper jelly: Glazed Chicken with Almond Quinoa. Serve with Snap Pea and Bell Pepper Sauté to round out the meal. Don’t have quinoa? Rice would work in its place.
Wednesday: One of my favorite meals as a child was breakfast for dinner. When my mom would break out the pancake mix, eggs, and bacon, I knew we were in for a good treat. That’s why I love our new Eggs and Bacon Breakfast Pizza. It’s breakfast goodness–complete with sunny-side up eggs and bacon–but it’s in a perfectly portable pizza slice. If you need a side, I suggest a green salad with a simple vinaigrette. Finish it up with a banana for “dessert.” Yummm… breakfast for dinner!
Thursday: We lightened up classic mac and cheese with reduced-fat cheese. We added broccoli to fill you up. We added bacon to… Do we have to have a reason to add bacon? Our Broccoli Mac and Cheese is the ultimate in comfort food. Serve with Celery-Apple Salad to finish up the plate, and enjoy!
Friday: Think your kids won’t like Brussels sprouts? Think again! Our Kid in the Kitchen absolutely loved the Roasted Chicken Thighs with Brussels Sprouts. Chicken thighs are extra flavorful thanks to the darker meat and skin that stays on and amps up delicious flavor during roasting, and sauteing the sprouts makes them salty and slightly caramelized. Serve with Avocado and Radish Salad to finish off the meal–or a simple salad will do if you have leftover greens from earlier in the week.
Dessert Bonus: I’m warning you now. The Caramel-Toffee Dip is good. It’s so good it might be addictive. It is easy to make, goes with everything, and comes together quickly for fast after-dinner dessert. Serve with apple wedges and get in a serving of fruit while you enjoy your sweet treat.