What To Eat This Week: 5/24/20.
It’s hard to believe we’re in the last week of May! Here are a bunch of favorites to take us to the end of the month…
Since monday is memorial day, I’m going to make a batch of my favorite veggie burgers! I may make them sunday to have them ready to go monday. These are a little high maintenance but OH SO GOOD.
Next up – tequila shrimp taco salad for taco tuesday! This is one of those salads where you can use the ingredients you have on hand. It’s delish.
Spring veggie frittata with queso is next. This is a take on a recipe from my first cookbook and one we love so much. Serve with toasted sourdough and you will be in heaven.
I loooove these chicken baked avocados. They are filling and satisfying but light at the same time.
Pulled pork with cherry chipotle BBQ sauce is perfect for the weekend. You can make the BBQ sauce ahead of time and even cook the pork overnight!
Finally, let’s finish it off with my white garlic sauce pizza with fresh herbs. This.is.unreal.
For lunch, I’m making some extra corn this weekend so we can have grilled corn avocado toast. And breakfast, pistachio coconut oats all the way! I may do a version of overnight oats with those flavors. And may I suggest iced raspberry lattes. YES.
What’s on your menu this week?!
3 Comments on “What To Eat This Week: 5/24/20.”
This week on the menu: gonna go heavy with my Instant Pot! Beef dip sandwiches, “fauxtesserie” chicken, and I am going to make a batch of yogurt before all the meatiness permeates the IP, lol. I finally bit the bullet and just ordered the Pretty Dish, so maybe by the end of the week I’ll have a recipe or two from there to add to the lineup! ♥️
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