Weekly Meal Plan #50

Cherry tomatoes go into a hot skillet with garlic and white wine until they split and turn into something bright and fresh. This recipe has followed me since my restaurant kitchen days.

Pan-seared cod goes back into the skillet with tomatoes, olives, and artichoke hearts until everything cooks down into a light, savory sauce. I’ve been making this on repeat and I don’t see that changing.

Smoky, mildly spicy chicken tinga piled onto a crispy fried tostada with all your favorite toppings. After 20 years in Texas, bold flavors are non-negotiable for me and these never disappoint.

Pulsed with capers, lemon, herbs, and Dijon then fried until each one has a crispy crust and a tender middle. The lemon-caper sauce spooned over the top makes these worth every minute of prep.

Whole-milk ricotta and mozzarella come together into a creamy sauce that coats every noodle before the whole thing goes into the oven until golden and bubbly. Think grown-up mac and cheese.

Salmon fillets slit down the middle and stuffed with shrimp, crab, and Old Bay before going into the oven low and slow. This was inspired by Costco’s stuffed salmon and but this is better.

Chicken breasts pressure cook in garlic-infused broth, then zucchini, bell pepper, and a splash of cream go in to finish the sauce. The Instant Pot does most of the work so Sunday stays easy.