What’s For Dinner This Week? 11/18

This is going to have to be another simple week, because I am already gearing up for all the cooking and prep I’ll be doing for Thanksgiving. As usual, I am trying to keep it mostly healthy — within reason, as I still want everyone to enjoy dinner. I’m focusing on lots of vegetables this week for immune system boosting during flu season.

Monday – Arugula Salad with Cannellini Beans*
Tuesday – Mushroom Truffle Ravioli in a mushroom, tomato brown butter sauce
Wednesday – Parmesan Crusted Chicken with string beans and curried cauliflower
Thursday – Roasted Vegetable Quinoa Bowl**

* Larry hit the farmers market yesterday so we have some nice bread to serve with the salad tonight. It is a filling because of the beans, but if you need more substance, buy a loaf of Italian bread or a flatbread and heat them up before serving.

** This doesn’t need a protein as quinoa is high in protein, but a precooked grilled chicken is a nice addition if you are looking for a little more. Chop, heat in a pan or the microwave and add it at the end.

Shopping List (Trader Joe’s but you can get everything anywhere. If you are at Trader Joe’s start in produce and make your way around the list)
– family of 6

3 bags of baby arugula
1 bag of kale*
chopped butternut squash*
halved brussel sprouts*
multi colored carrots*
4 large beets*
1 pkg sliced white mushrooms
1 pkg sliced portobello (or other variety) mushrooms
2 bags of prewashed string beans
1 head of cauliflower (or 1 bag precut)
3 med yellow onions*
1 lg package of grape tomatoes
3 medium tomatoes
4 sweet potatoes*
3 pkg mushroom truffle ravioli
(precooked grilled chicken if you want for the quinoa)
1 container of goat (or feta depending on your preference) cheese
1 container of shredded parmesan cheese
3 lbs chicken cutlet thin sliced
dried cranberries
chopped walnuts for the arugula salad if no allergies
2 cans cannellini beans (or one large can)
raspberry vinegrette dressing (alternatively use olive oil, raspberry vinegar, salt & pepper)
(loaf of Italian bread or a flatbread if you want it to go with the salad)

*If you want to double the vegetables for the roasted quinoa, you’ll have plenty to make a delicious side over the weekend or early next week.

Things you probably have in your house, but check just in case:
– olive oil
– butter
– flavored bread crumbs
– mayonnaise

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Author: Karen Latimer

Dr. Latimer is a Family Physician and Wellness & Parenting Coach. She works with parents who want to feel more confident when helping their children and coaches young adults to help them better navigate college life and transitions. Contact her at drkarenlatimer@gmail.com to learn more. She is the author of two Audible Originals, Take Back the House -- Raising Happy Parents and Worry Less, Parent Better. She is also the co-founder of the app that makes your life easier and puts social in a healthier place -- List'm.


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