Menu planning today was fun- it is dreary outside and we are having a super lazy day. As I type this, at almost 1 PM, I am still in my robe. Bliss!
Spring break starts for both kids on Friday. We are lucky that they have the same time off because they are in different counties. We are heading to Legoland and my sister is coming to visit while the kids are out of school. It will be a great week together. I am looking forward to lots more lazing around like this morning, next week.
Onto the food! Here are the recipes that I am going to be making this week.
SUNDAY: We are doing family dinner tonight and one thing we all love is stir fry. I am going to make a big batch of stir fry vegetables (red bell pepper, carrots, zucchini, broccoli and cabbage), brown rice and teriyaki chicken for MB and the E’s. We get to create our own bowls and they love that.
MONDAY: Oh My Veggies: Tortilla Pie with Black Beans and Zucchini We have been making this dish for 3 years- it is so good and makes delicious leftovers the next day. Michael is not traveling so this is wonderful for him to pack and take for his lunch. The kids like it, too. Double win!
WEDNESDAY: The low on Wednesday is 38. When I hear that I think Chili and this week I am trying a brand new recipe. Minimalist Baker: Chipotle Black Bean Tortilla Soup
THURSDAY: Whole 30: Shrimp Scampi over Spaghetti Squash We plan on making this recipe with Royal Red shrimp. They taste like a cross between shrimp and lobster. Super sweet and delicate- they will be perfect in this!
FRIDAY: Spring break begins and it is St. Patrick’s Day! I am sure there will be something fun for us to get into on Friday, but right now I am planning on hanging up my apron and taking the night off!
One other recipe that I am going to prep this week is World Famous Almond and Chia Seed Bread This bread is great to have on hand for avocado toast, toasted and served on top of a salad (like leftover kale caesar!) and the kids love it with some nut butter and a drizzle of honey. Delicious!
I hope that you all have a fabulous week- and if you have any questions about the menu do not hesitate to ask!