Meal Plan for January Week 2

Here's your meal plan for January Week 2! Lots of warming recipes with bright fresh flavors to perk up dreary winter days. Mediterranean Chicken Salad, Santa Fe Pork and Bean Stew, Korean Beef Skewers, and more!

Photography Credit: Elise Bauer, Sabrina Modelle, and Sheryl Julian

It’s about this time of year where the impact of daylight savings time and early evening darkness gets the better of me. I try to combat the lack of light with outdoor daytime activities and then lots of warm cozy soups, bright fresh salads, and vegetable dishes for dinner.

These remind me winter won’t last forever and the freezing wind won’t always settle in my bones.

Soups, stews, and salads are easy to scale up or down depending on the needs of your family, and you can easily adjust the flavors and ingredients to meet your specific tastes.

But not everything this week is about food that’s served in bowls! I tossed in a meal of Korean Beef Skewers with bok choy and yellow peppers to add some variety.

Meal Plan for January Week 2

Pork and Black Bean Stew

1 Santa Fe Pork and Black Bean Stew: This stew takes two hours to make (so plan accordingly!) and makes about four servings. Make it as is, or make a double batch and pack up the leftovers for lunch — or freeze half, and know you have dinner covered for a later date.

 

Harvest Salad with Roasted Butternut Squash

2 Harvest Salad with Miso Maple Roasted Butternut Squash: This salad is a light meal on its own, but add some chicken if you want to up the protein content. (Poached chicken breasts are quick and easy.)

 

Mediterranean Chicken Salad

3 Mediterranean Chicken Salad: Everyone needs a basic recipe that can be adapted. Spoon this healthy Mediterranean mix into avocado halves, toss it with some cooked pasta, or serve it on boats of endive. A thick slice of hearty, whole-grain bread is also nice served alongside.

 

Korean Beef Skewers

4 Korean Beef Skewers: For those living the Paleo lifestyle (and even those who aren’t!) beef is what’s for dinner. Serve with kimchi and rice, or a simple side of bok choy and bell peppers.

 

New England Cioppino

5 New England Cioppino: Having people over this weekend? Try out this healthy, tomato based seafood stew. It’s ready in about an hour, start to finish, and makes enough for six. Serve it with crusty bread or toasted baguette slices to help sop up all that delicious broth. Or sip the broth and serve it with a mixed green salad.

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Summer Miller

Summer Miller is a freelance writer, recipe developer and author based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachel Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

More from Summer

7 Comments

  1. mara

    I’m excited to add some of these to my menu plans. Thank you for creating meals around meat, my guys would frown on me serving too many vegetable centered meals for dinner. I get my quota of veggies and fruit during the day.

    • Summer

      Hi, Mara! I’m glad these recipes will work for you family! Thanks for letting me know!

  2. Norbert Mergen

    Hello! Simply Recipes is a very nice site. But in general I find that the recipes contain too often too much meat (and mostly chicken, chicken, chicken) and too few vegetables. It should be the other way around. Better for health, better for environment, better for taste…:-)

  3. Jessica

    Your Santa Fe Pork and Black Bean Stew has been on my mind for a while… I’m definitely planning on making it this week. :)

  4. Marta Rivera

    I’m loving this round up. Those Korean BBQ skewers with some rice and kimchi sound perfect! Thanks for plan, Summer!

No ImageMeal Plan for January Week 2

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.