Cozy Mid-Winter Meal Plan
WEEKNIGHT MENU FAVORITES
On its own, tomato soup can be a tad bit boring. And that’s why we’re taking cues from Dash of Mandi to kick things up with some spicy harissa. In case you’re not familiar, harissa is a hot chili pepper paste that you can pick up from Trader Joe’s or your local grocery store. It’s worth noting that a little harissa paste goes a long way, so be sure to use it sparingly. Just add grilled cheese dunkers, and you’re in for winter meal perfection.
This isn’t the first time we’ve included Quin’s easy skillet lasagna in our weekly menu. But sometimes, the very best recipes deserve a repeat. We love this version of lasagna because it takes all the legwork out of this classic Italian dish. Just toss everything in a large skillet, and the meal comes together EVERY time. Serve with a side salad, warmed bread, or anything you choose.
If chili isn’t already on your winter menu rotation, it’s time to fix that immediately. Meet this Spicy Ancho Turkey Chili that takes things to the next level. You’ll use ground turkey, canned black beans, ancho chili powder, crushed fire roasted tomatoes, and the secret ingredient: farro! As one of our favorite grains, we’re partial to farro, but brown rice, barley or quinoa would all work in a pinch. Did we mention this whole meal comes together in just 30 minutes?
You know what’s comforting at the end of a long day? A heaping bowl of rice, pork meatballs, and a mix of fresh vegetables. This version from What’s Gabby Cooking uses ginger, red pepper flakes, cilantro and soy sauce for a meatball flavor kick. Next, you’ll build out your bowls with jasmine rice, a zippy sauce, and a fresh herb topping. The real star ingredient is Thai basil, if you can manage to get your hands on it.
We have an unofficial rule around here. If it snows, it’s an excuse to bake. And there’s no better treat to enjoy on a cold winter day than a batch of warm scones. Michelle of Hummingbird High makes these scones a tad healthier with whole wheat flour and oats over traditional white flour. She also omits refined sugar with sweetness coming from the strawberries and maple syrup. Whip these up on your next snow day with your favorite cup of tea, and there’s no chance you’ll regret it.
If you’re not following Natasha Cooked on the ‘gram, you’re missing out. She shares her favorite plant-based eats, and this vegan “cheeseberry” toast is our latest obsession. You’ll use vegan cream cheese, fresh raspberries, mint and honey, all topped on a slice of sourdough. It’s simple, it’s pretty, and no matter the season, it’s insanely delicious.
Who among us doesn’t need a good cocktail to make it through winter? This one checks all the boxes with honey + bourbon + a fun honey-sage syrup to tie it all together. Sipping by the fire isn’t a requirement, per se, but we highly recommend.
BY: ANASTASIA CASEY
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