February is upon us, and though it feels like spring outside, I’m still in winter cooking mode. Here is what I plan to make for dinner next week. A combination of simple weeknight meals (even simpler if you make the lentil soup on Sunday night) and a roast chicken to celebrate the end of the week. I’m assuming various vegetables will be added as side dishes. Don’t forget to consider organic when buying produce for your family. How to make organic choices without breaking the bank is discussed in more detail here.

MONDAY: Winter Lentil Soup with Greens (spinach, kale, chard, etc), crusty bread and a good cheese on the side.

LUNCH NOTE: Make a large batch. Freeze half for future use, send the rest to school for lunch this week.

TUESDAY: Store-bought ravioli of your choice with either a simple marinara sauce and parmesan; or butter/olive oil, sautéed kale and toasted walnuts. Maple-glazed brussels sprouts would make a great side dish.

WEDNESDAY: These Dan-Dan noodles featured on my friend Simran’s blog caught my attention immediately. Such an easy and delicious way to branch out of my normal cooking routine.

LUNCH NOTE: Send hot leftovers in a Thermos for lunch.

THURSDAY: “Fancy” Grilled Cheese Sandwiches with your choice of a sharp cheddar, gruyere, fontina, jack, etc. Add extra butter to the pan and toss in grated parmesan then the sandwich. The parmesan will coat the bread and melt into it, taking an everyday staple up a notch. Serve with a simple salad or cut raw vegetables like carrots sticks, broccoli, celery, peas, etc.

FRIDAY: Take a little extra time and roast a chicken alongside root vegetables. You’ll really enjoy it after a long week. Plus, that leave time on the weekend to make broth and even chicken noodle soup.