Whether you are hosting turkey day or making a few sides, no one, I repeat, no one wants to cook dinner this week. There’s just too much going on. Kids are out of school, families are in town, houses are being cleaned, tables are being set, your fridge is overflowing with turkey and vegetables. But you still need to eat so unless you are ordering out Sunday – Wednesday (which is totally genius) you need a plan. I’m sharing three crazy easy weeknight meals to get you from Sunday to T-Day with as little cooking as possible.
Sunday, November 21st – Ground Sausage & Ziti Stovetop
Sausage & Ziti Stovetop
Ingredients
- 1 lb ground sausage
- 1 jar marinara (32 oz) I love Mezzetta
- 1 lb ziti
- 1/2 tsp dried fennel
- salt & pepper to taste
- red pepper flakes to taste
- 1 tbsp olive oil
Instructions
- Cook ziti according to instructions. I like to add a tbsp of olive oil and a tsp salt to the boiling water. Drain. Set aside
- While pasta is cooking, heat a saute pan over medium heat. Add a tablespoon of olive oil and when the oil is shimmering, add the ground sausage. Break up any large chunks, cooking until well browned.
- Add the entire jar of marinara, salt & pepper and fennel to the browned sausage and let simmer over low heat for five minutes.
- Add drained pasta to the sausage mixture, adjust seasonings and serve!
Monday, November 22nd – Creamy Green Goddess Chicken Salad – Four ingredients – one is a rotisserie chicken and the other is a bottle of Tessemae’s green goddess dressing. Serve over lettuce or a great sourdough for the kids. If you have family coming into town, double this recipe. Perfect to keep in the fridge for an easy snack or grab-and-go lunch.
Tuesday, November 23rd – Jarred Chicken Tikka Masala
Chicken Tikka Masala
Ingredients
- 12 ounce jar of tikka masala sauce I use the Harris Teeter brand
- 1 lb chicken breast, cubed
- 1 bell pepper – red, yellow or orange will do – diced
- 1 small yellow onion – diced
- 1 cup basmati rice
- 1 zest of one lemon
- 1 tbsp olive oil
- 1 tbsp basil, chopped
Instructions
- Add oil to pan and bring to medium, high heat. When hot, add cubed chicken. Brown chicken – do not worry about cooking all the way thru at this point. Once browned, remove from pan.
- Add diced bell pepper and onion to pan. Cook until soft, about five minutes, over medium heat.
- Return chicken to pan and add the entire jar of tikka masala sauce. Cook over medium low for about fifteen minutes, until chicken is cooked thru.
- Meanwhile, cook basmati rice according to package instructions. When finished, stir in the zest of a lemon.
- Serve tikka masala chicken over warm, lemony basmati rice. Top with chopped basil.
Wednesday, November 24th – Who wants to cook the night before thanksgiving? Not me. My family will most definitely be eating out or ordering in!
Don’t forget to check out my Thanksgiving Hostess Tips to get you ready to host the perfect Thanksgiving. Still not sure what to make? Not to worry – I created the most decadent Thanksgiving menu to WOW your guests.
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