Add a worldly twist to the family dinner table with these mediterranean couscous or Mexican burritos. Round out the week with some chili (with turkey none the less), pasta and skillet chicken.
After all that heavy Thanksgiving food, what better way to start the week than with a delicious roasted vegetable and couscous salad? With a hint of lemon and some smoky roasted veggies, this makes a wonderful light dinner or lunch to pack for work. The recipe is meatless, but would taste amazing with a bit of your left over roasted turkey tossed in.
Whole wheat buns
Get a jump ahead on the week with some spicy, meaty burritos that you can make ahead! These are so easy even Jake can make them, and he loves to have them on hand in the freezer for a quick meal or to tuck into his lunch box.
Karen’s Black Bean Salsa Burritos
Chili is just the thing on a cool fall day, and this Turkey Chili recipe is a staple in our house. It’s very quick to make and you can sub ground beef for the turkey, if you wish!
Raw Veggies and dip
Busy Mom Tip: Make this ahead and freeze in single sized servings for lunches or the weekend, ready to pull out, thaw and heat up.
Easily our family’s favorite pasta dish, Jake’s friends at school also beg for a taste when this shows up in his lunchbox. Leftovers never last in this house! The salty proscuitto, combined with the creamy tomato sauce and cheese makes this dish a real keeper.
|FRIDAY (featured recipe)
Easy and quick, this recipe combines chicken and garlic in a great wine sauce that pairs nicely with squashed potatoes. It’s a family favorite in our house!
Roasted Brussel Sprouts
In the Cookie Jar: