Simply Recipes 2018 Meal Plan: December Week 2

Not sure you have time for homemade meals during this busy holiday season? Let us help! This week we've got an easy coconut shrimp curry, garlic chicken, a kale and sausage soup, and more!

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife!

At this point in the year, I feel like I’m living in limbo. The New Year isn’t officially here, but it is in my crosshairs. I’m trying to recover from weeks of hosting holiday parties, decorating, and shopping for gifts; yet still trying to figure out what white elephant gift I’m bringing to the next party.

Typically, for me this means that light and easy fare is what’s coming out of my kitchen!

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Arugula Beet Salad with Goat Cheese and Walnuts

I’m taking full advantage of beet season with this hearty salad. It can be bulked up for your meat-eaters by adding pan-seared shrimp or a flaky, lean fish (like cod). The roasted beets paired up with the creamy goat cheese make one more round of Jingle Bell Rock bearable.

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Coconut Shrimp Curry

Sometimes you need to switch things up during the holidays because it’s very easy for your taste buds to get bored. This Easy Coconut Shrimp Curry is the exotic, flavor-bomb I need to escape the monotony of turkey and stuffing. Plus, it’s quick and easy!

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Garlic Chicken

Six ingredients. One pan. What’s not to appreciate about this recipe? I do serve mine over egg noodles, which adds another pan, but even with two pans this recipe is great for this busy time of year.

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Kale Sausage Chickpea Soup

Although kale is available year-round in most areas, it’s true season is during the colder months. Taking the time to peruse your local farmer’s market will pay culinary dividends and then put it to use in this Kale Sausage Soup! And, yes, it is another one-pot wonder.

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Our Friday night meals usually consist of tacos of some form. Instead of our usual ground beef, I’m switching it up with these Baked Sweet Potato Taquitos. For me, there’s nothing more exciting than seeing my carnivorous family devouring a completely vegan dish and having no clue.

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Marta Rivera

Marta Rivera is trained chef with over 20 years in the culinary field and the blogger behind Sense & Edibility. She graduated from the Baltimore International Culinary College with degrees in Culinary Arts and Classical Pastries. Her cookbook is Taste and See Cooks.

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