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Happy Sunday friends!
As we inch closer to Thanksgiving, I find myself in that familiar dilemma - which way should I prepare my turkey this year? Every year, I say I’ll try something new… and every year, my grilled turkey makes a strong case for the win. It’s just so juicy, flavorful, and full of memories from so many family gatherings. But truth be told, I love all my turkey recipes — whether it’s oven-baked with a buttery herb crust, or even smoked for that extra-special touch, there’s something so comforting about turkey season.
Whether you’re cooking for a big, bustling crowd or having a cozy, intimate dinner, I have the perfect recipe for you. Each one comes with easy, step-by-step instructions so you can relax, enjoy, and focus on what really matters — the love around the table.
💌 You Inspire Me More Than You Know
This week, I was so touched when I received a message from Corrine in Roslindale, MA. She wrote:
“Just by sheer coincidence, it seems many of your recipes are naturally gluten-free or easily adaptable to be made gluten-free. That is extremely important for me. It is not a choice; I have a gluten allergy. It is not Celiac disease, which is much more difficult to deal with. Anyway, could you consider a GF addition to your recipe series?”
Corrine — and all of you who take the time to write to me — truly make my day. As much as I love inspiring all of you through Sunday Supper, I hope you know how deeply inspiring you are to me. Messages like this remind me why I started this movement — to connect, to care, and to create together.
And yes, Corrine, I love your idea! I’ll be adding a gluten-free recipe addition to my upcoming Sunday Supper features. Because everyone deserves a seat at the table, no matter their dietary needs.
🧡 From My Heart to Yours
This season, as I prepare to gather with my family once again around the table, I’m reminded that gratitude doesn’t just come from the big things - it’s also in the quiet moments. The smell of herbs in the kitchen, laughter from the next room, the warmth of friends gathered around a fire.
From my family to yours, I wish you a Thanksgiving season full of joy, good food, and meaningful connection.
With love and gratitude,
Isabel
P.S. – Do you have a favorite turkey recipe or a Thanksgiving memory that always makes you smile? I’d love to hear from you — comment below and share your story!
This week's meal plan...
- Sunday: Buttermilk Baked Chicken Breasts
- Monday: Chicken Noodle Soup
- Tuesday: BBQ Chicken Nachos
- Wednesday: Chicken Tetrazzini
- Thursday: Roast Peppers + Rasta Pasta
- Friday: Vegetable Fajitas
- Saturday: Chilaquiles + Harissa Sauce
🔪 Prep Plan:
On your prep day, cook your big batch of buttermilk baked chicken breasts! Once cooked and cooled, shred or chop the chicken and portion it out for chicken noodle soup, BBQ chicken nachos, and chicken tetrazzini. Store each portion in an airtight container in the fridge.
While the chicken is baking, prep your veggies! Slice onions and bell peppers for roasted peppers + pasta and vegetable fajitas. Store them in airtight containers or bags to keep things organized.
Want to get ahead?
- Make your harissa sauce now and keep it in the fridge for chilaquiles.
- Cook pasta for chicken tetrazzini to save time later.
- Shred cheese and prep toppings like cilantro, green onions, or avocado for quick assembly through the week.
Missed a week? Check out my last blog post, too!
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