This Week's Table | 11.30.25 Menu

Hi, all. I'm so glad you're here. And I'm genuinely excited to share with you what I'm preparing and cooking each week.

For the last 12 years, I've planned my meals, beginning with scrap pieces of paper sketching uneven lines and boxes in an attempt to organize the various items I needed from the store. Because it never failed: if I wrote everything randomly down on a list, I almost ALWAYS forgot something. With that said, you can say I've developed a [weird?] passion for meal planning because it remains a beautiful rhythm for me and my kids.

With time, my meal planning became much more efficient by knowing which recipes called for the same ingredients, ultimately helping to reduce waste and keeping certain pantry items stocked at all times. That way if I was in a pinch, or maybe a recipe didn't turn out like I had hoped, I usually have something on hand to whip up a quick, nutritious dinner. Over time, you'll begin to collect the same ingredients because planning meals doesn't have to be extravagant. Most of the meals I make are rotated within the month because they're tried-and-true and allows me to be creative each time I prepare the dish by trying new spices or flavors, or swapping ingredients to create something "new."

Someday I'll write out my method of meal planning. But for now, let's move on to what I planned for this week!

Sunday: open face buffalo chicken burgers

Guys, these are SO good. I'm making mine open face because my stomach is still adjusting to a 'normal' diet after my 16-week body building prep. But follow the recipe to a T if you wish, using a delicious organic, bakery-style bun.

If you'd like to eat it open face instead, this is how I'm building my bowl:

⊹ organic lettuce

⊹ organic sliced tomato

⊹ buffalo burger

⊹ lather on the whipped feta dip, thick

⊹ smashed avocado w/ flaky sea salt + black pepper

⊹ raw, fermented pickled jalapenos

⊹ drizzle of dill pickle buffalo sauce

Monday: chicken snack wraps

Think McDonald's, but healthier of course.

What you'll need:

⊹ tortillas, or pita bread [look for options made w/ beef tallow, coconut oil, butter, or avocado oil]

⊹ frozen caulipower chicken tenders - I buy the spicyish for me, and plain tenders for my kiddos

⊹ organic lettuce

⊹ diced tomato

⊹ diced avocado

⊹ shredded cheddar cheese

⊹ pickles, or pickled jalapenos, chopped

⊹ drizzle of the dill pickle buffalo sauce & ranch, just ranch, or dijon mustard would be delish, too!

Tuesday: black bean chipotle quinoa burgers

Another one of those random recipes my kids like (???) which is shocking, but they really are flavorful, delicious, and hearty burgers. One night a week, I try to do a vegetarian/plant-based protein option to spice things up and I'm happy this is another tried-and-true recipe.

Wednesday: Hushweh

This recipe comes from a gal I follow on Instagram - @the_healthyhannah - and she has such great wellness content! But this dish is cozy, healthy, and will leave you truly feeling nourished. Hushweh is a Lebanese dish with rice, meat, and Middle Eastern spices. This recipe calls for ground bison but can certainly swap it out for chicken, turkey, beef, or ground lamb would equally be delish!

Ingredients:

2 T. butter divided

1 lb. ground bison/beef

2 t. salt

1 t. black pepper

1/2 t. cinnamon

1 C jasmine white rice

16 oz. box of chicken bone broth

1 cinnamon stick

1 C pine nuts

Parsley for garnish

Directions:

-In a large frying pan, heat ground bison or beef over medium heat. Break into pieces and add S&P and cinnamon

-Pour dry rice into meat and stir so it absorbs the juices.

-Pour bone broth into meat & rice mixture. Stir. Throw in the cinnamon stick. Bring to a boil.

-Once boiling, reduce heat, cover & simmer for 15-20 minutes, or until all liquid is just absorbed.

-In a small fry pan, over low heat, toast pine nuts in 1/2 T. of butter & a sprinkle of sea salt. Stirring often, until browned.

-Remove cinnamon stick

-Mix in most pine nuts, reserve some for topping your dish

-Chop up parsley and sprinkle on top

Thursday: Leftovers

Usually between the meals I've made up until this point, I have enough for a modge podge plate of delicious leftovers. Or, it may end up being a 'breakfast for dinner' kind of night because scrambling up some eggs over the Hushweh is chef's kiss (thank you to my sister for that idea).

Friday: Out to Eat

I typically reserve 1x/wk for take out or out to dinner as a treat and something fun to do, especially on a night I have my kids. It also helps to re-inspire my food creativity and gives me a bit of a break from being in the kitchen because if I'm not whipping up dinner, I'm often experimenting or making some kind of delicious treat.

Saturday: Chicken Lemon Rice Soup

If you're searching for the ultimate comfort soup this winter, this. is. it.

With the homemade broth and tender bites of chicken, dipping some homemade or store bought organic sourdough is the only combo you need on a chilly, snowy Michigan evening.

Grocery List

Here's a breakdown of the supplies you'll need for this week.

Cross off the produce and pantry staples you may already have and BAM - you're set!

Produce

𓂂 lettuce

𓂂 avocado

𓂂 tomato

𓂂 onion

𓂂 celery

𓂂 carrots

𓂂 garlic

𓂂 lemons

Fridge/Freezer

𓂂 ground chicken (or turkey)

𓂂 ground bison (or chicken/turkey/lamb)

𓂂 boneless chicken thighs

𓂂 feta cheese

𓂂 cheddar cheese

𓂂 greek yogurt

𓂂 frozen caulipower chicken tenders

𓂂 eggs

𓂂 small town cultures raw fermented jalapenos [opt.]

𓂂 cleveland kitchen dill pickle buffalo sauce [opt.]

𓂂 ranch [opt.]

Dry Goods

𓂂 panko bread crumbs

𓂂 primal kitchen buffalo sauce

𓂂 organic jasmine rice

𓂂 organic quinoa

𓂂 1 can of organic black beans

𓂂 buns

𓂂 tortillas

𓂂 chipotle in adobo sauce

𓂂 cinnamon sticks

𓂂 garlic powder

𓂂 dried thyme

𓂂 bay leaves

𓂂 onion powder

𓂂 chili powder

𓂂 cumin

𓂂 cinnamon powder

𓂂 salt & pepper

𓂂 pine nuts

𓂂 16 oz. chicken bone broth

[I'm sure many of these spices you probably already have on hand, but wanted to list everything out just in case!]

Okay, this was fun to create.

Tweak this menu to how it fits nicely into your schedule this week.

Enjoy swapping out certain ingredients, or adding to, to really make this your own.

Comment below or reach out; I'm excited and curious to hear your thoughts!

And as always, thanks for being here.

There's always a seat for you at my kitchen table, in my home <3

Much Love,

Lindsay