What To Eat This Week: 5/16/20.

How to make the middle of May delicious! Coming right up.

I can’t believe we’re heading into memorial day weekend! Stay tuned for more ideas later this week.

Let’s kick things off with a major favorite: my honey mustard chopped chicken salad. This is AMAZING. It’s a huge favorite and super versatile based on what you have in your fridge.

Next up: taco Tuesday with lime loaded shrimp fajitas. Love these for leftovers too.

These asian-style sloppy joes are incredible and a meal that you can prep ahead of time. Prep the joes and warm when ready.

BBQ chickpea lettuce cups are next – they are refreshing and light but satisfying at the same time. They remind me of summer and taste so fresh.

I love the idea of this caprese skillet lasagna right now – tomatoes aren’t perfect yet, but this makes them taste incredible and it brings all the summer feels.

Finally, this strawberry salmon panzanella is a great way to incorporate delish strawberries right now.

For lunch, I’m thinking a version of this hummus havarti veggie sandwich would be perfect. And for breakfast, I think I’m going to do lemon chia pudding with leftover lemon curd!

What’s on your menu this week?!