Weekly Meal Plan #17 November 21, 2024

Coconut Curry Chicken Soup + Curried Chicken Salad + Instant Pot Fennel Roasted Pork & Potatoes + Cuban Pork Bowls

Hello Friend!

Before our week of rich, yet monochrome Thanksgiving food, I’ve created a variety of bright flavors.

• The Curried Chicken will start as the protein in a savory coconut curry soup then become the base for Curried Chicken Salad.

• The Fennel Roasted Pork is the centerpiece for a classic meat and potatoes dinner then transformed into bright bowls reminiscent of Cuban flavors.

Notes For This Week

The pork is going to take at least 90 minutes even in Instant Pot but it can be cooked early and it will stay hot for up to 10 hours if your Instant Pot automatically flips over to low (AKA slow cook mode). There is an oven version if you don’t have or don’t want to use Instant Pot.

What’s For Dinner This Week

Chicken Breast:

• Coconut Curry Chicken Soup – All the flavors of delicious yellow curry in a soup. You can serve it as is or over rice. You’re making double the curry spiced chicken to serve as a salad later in the week.

• Curried Chicken Salad – Your leftover curry spiced chicken is tossed with apples, sliced almonds, celery, green onions and raisins. Serve it as a sandwich or a salad.

Pork Roast: (feel free to sub another type of roast)

• Forever Roasted Pork – This is a family favorite. Similar to Carnitas, you roast it then crisp it up. This one has Italian herb flavors instead of Mexican so we love to serve it with roasted potatoes and arugula salad.

• Cuban Pork Bowls – Leftover roasted pork served over rice with black beans and mango salsa and mojo garlic sauce.

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