What To Eat This Week: 4/26/20.
This last week of April is going to be delish.
With summer getting closer, I’m definitely craving more seasonal, fresh produce. But without opportunities to shop often and have a bountiful fridge full of fresh veg right now, I’m making the best out of it that we can with some of the amazing dishes below!
Kick things off with this parmesan pasta frittata! You can served it with toast on the side and a big spring greens salad. It’s delicious and filling and embarrassingly easy.
Easy lemon chicken soup is next! This makes great leftovers and the flavor is amazing. I know it’s getting warmer and we’re all craving summer, but this is a soup that can be made any time.
Try this salmon with thai curry peanut sauce next! The coconut cilantro rice is wonderful and the sauce is just so, so good. I love this meal.
Crispy, crunchy baked quesadillas coming in hot! I love these because you can put whatever you want in them. Beef or turkey taco meat, shredded leftover or rotisserie chicken. No meat at all, just do beans and cheese. Lots of roasted vegetables – whatever sounds good to you!
Next is this BBQ quinoa salad which is loaded with flavor. It has chickpeas, bacon, chicken, roasted red peppers – the WORKS. You can use lots of pantry ingredients in this to bulk it up!
Finally, slow cooker shredded beef enchiladas for the weekend. You can prep these ahead of time. They freeze wonderfully. They taste amazing!
For lunches, I may use some of the corn from the BBQ quinoa salad above and make this smoky chicken salad. It’s delicious on toast, on a sandwich, in a lettuce wrap and on greens.
And breakfast?! Blueberry chocolate chip breakfast quinoa. So good.
What’s on your menu this week?!