Weekly Meal Plans 11-17-25
I am seeing Christmas decorations everywhere! Just this past weekend, we saw families putting up lights on their homes. It puts me in the mood for the holidays, and I’m itching to start decorating, but with that being said, I’m a stickler for celebrating each holiday for itself.
I want Thanksgiving and fall-ish decorations up for the big feast, and nothing is put away until the day after. However, I’m overwhelmed because it takes 2-3 days to set up our Christmas tree and village each year. It’s a lot of work!
This past week, we went camping – and brrr, some of those days were cold. We missed the snow flurries in Conover and Hickory, but worse, we missed the Northern Lights. We set the alarm for just past midnight while camping, hoping we could see them across the lake view we had. But, no, that didn’t happen.
Monday
Salmon fillets are glazed with a sauce made from apple cider, soy sauce, brown sugar, Dijon, and seasoning – a recipe from Stone Gable Blog. It sounds so good, I have to try it, and with a thickened glaze, all the better.
I’m serving this delicious salmon with zucchini from Inspired Taste that I’ve made quite a few times. It’s such a nice change from fried zucchini, and it will be perfect with the salmon.
Pictured above, this salad is another side dish I’ve made before, and it’s scrumptious with all the wonderful fresh ingredients like arugula and blueberries. To make this dish even better, from Walnut.org, the walnuts are candied, and Feta cheese is added… yum!
| Apple Cider Glazed Salmon Garlic Butter Sauteed Zucchini Lemon Arugula Salad with Maple Candied Walnuts, Feta Cheese & Blueberries |
Tuesday
Tonight, we’re having tenderloin, and this recipe from Skinny Taste is so good – well, anytime you can add a glaze or salsa, it’s got to be good in my book! We’re talking about balsamic vinegar, cooked down to a thick, syrupy, delicious glaze, then combined with cherry preserves and seasonings to brush over the tenderloin – oh my!
For the sides, it’s got to be sweet potatoes that complement the pork so well. Once the sweet potato is baked, I’ll cut it open and add some seasoning, butter, and brown sugar, then place it under the broiler to caramelize. We’re serving these dishes with steamed green beans finished with a quick sauté in bacon fat.
| Why You’ll Love This Cherry Pork Tenderloin Baked Sweet Potatoes Steamed Green Beans |
Wednesday
Ahi, if you haven’t had Ahi before, you need to try it. Sure, it might be a turn-off when you only sear the outer sides of the fish, leaving the center raw, but it’s sushi-grade, and you wouldn’t believe how delicious it is. The first time we tried Ahi, I was hesitant, but after the first taste, it won me over!
Ahi only needs a bit of seasoning to sear to perfection, and this recipe, from Delish, uses only black and white sesame seeds. Paired with an arugula pear salad, it’ll be a hit, not only because it’ll be delicious, but it’s healthy, too!
| Seared Ahi Tuna & Arugula Pear Salad Dinner Rolls |
Thursday
I have leftover chicken in the freezer, and tonight will be a great night for an easy meal. Top some steamed rice with leftover Asian chicken, then pair it with stir-fried zucchini and an easy stir-fry sauce from Rhubarbarians, and dinner is served.
| Cashew Kung Pao Chicken Steamed Rice Stir-fried Zucchini Chunks in Easy Stir-Fry Sauce |
Friday
We don’t have ham often, but every once in a while, I like to pick up a ham slice, just enough for dinner, and breakfast the next morning. It’s an easy meal: sauté the ham in a bit of butter and caramelize it with brown sugar. Sweet, delicious, and quick!
Again, pork always pairs so well with sweet potatoes, but this time, it’s twice-baked sweet potatoes and a fresh salad recipe straight from How Sweet Eats. Imagine, fresh bright green beans with bright, juicy oranges, fresh arugula, with pomegranate arils, goat cheese, and almonds dressed in a sweet apple cider vinegar and maple dressing – it’s just right!
| Pan-Fried Ham Slices in Butter & Brown Sugar Twice-Baked Sweet Potatoes Christmas Citrus Green Bean Salad |
Saturday
Chicken cutlets are dipped in beaten egg, then dredged in pretzel and bread crumbs, creating a crunchy outer coating and tender, juicy chicken inside. This recipe from How Sweet Eats caught my attention because it sounds delicious, but I still have pretzels leftover from Halloween!
To finish this meal, the chicken is paired with a honey-mustard arugula salad for freshness and a bit of sweetness. All you need now is dinner rolls, and because it’s Saturday, set the dining room table with the good dishes, open a bottle of white wine, and maybe even light the candles!
