What to Eat This Week: 2/16/20.

Fun February meals are coming right up!

This week has such a delicious mix. I can’t wait to make some of these dishes!

I’m throwing it back on Monday with this thai chicken quinoa! Remember how popular this one used to be? It’s so filling and flavorful, I don’t know why I ever stopped making it! It makes for great leftovers too.

Because #tacotuesday, let’s do our favorite ground beef tacos! We love these so much. And don’t be afraid to make extra pico or pickled onions for later in the week, hint hint. P.S. prepping taco meat ahead of time is one of my biggest go-to tips. I even freeze it. It’s always great!

Winter crunch salad coming in hot on Wednesday. It’s still cold and wintery here, so I suggest throwing this salad together while the citrus is still hanging around. This salad has smoky coconut bacon and it’s delicious. If you want to add some protein here, you could do roasted chickpeas, some shredded chicken or even sautéed shrimp!

Use up any of those leftovers on Tuesday for this spicy fish taco bowl! Oh my gosh – I LOVE making this. It’s so satisfying and you can customize it however you like. I usually make a mango pico with this, so you could even make a double batch of that on Tuesday instead of the traditional pico! Or even just add it to half.

Friday night is calling for a balsamic brussels grilled cheese. An oldie but goodie – one I love so much. Brussels, havarti, balsamic glaze and whole wheat bread. Match made in heaven.

If you need breakfast or lunch ideas, you can always prep a batch of these whole wheat greek yogurt pancakes! And I love these roasted broccoli toasts – they are portable (store all the ingredients separately if taking them to work) and you can whip ricotta or cottage cheese for the toast!

What’s on your menu this week?! Tell me below!