What To Eat This Week: 6/14/20.
Ohhhh boy this week is going to taste amazing!
Lots of seasonal dishes, taco tuesday, weekend eats and more!
We’re kicking this off with this slow roasted tomato basil pasta. This is a high maintenance pasta dish, but you can prep the tomatoes and basil ahead of time if you wish. THIS IS SO GOOD. Both the tomatoes and basil oil can be used for so many different dishes too – repurpose them for lunch on toast!
Taco Tuesday here with these grilled corn enchiladas. Super flavorful and a meal that can also be prepped ahead of time. Leftovers are wonderful too. Grab some extra corn when you shop for this so you can make the corn for the chicken sandwiches later in the week.
Next up is this roasted lemon basil butter salmon. Serve this with some brown or white jasmine rice and my favorite roasted broccoli.
We love this cilantro lime flank steak. Let it marinate overnight for the best flavor ever. I would grill this and at the same time, you can throw some other veggies on the grill too!
BLT lettuce cups with avocado ranch are easy, refreshing and crunchy. Love this for a quick weeknight meal.
When the weekend rolls around, make these pulled chicken guacamole sliders. They are satisfying and summery at the same time.
For a make ahead breakfast (or lunch!), try a batch of these spinach and bacon wrapped egg cups. And for lunch? It’s the perfect time for my smoky summer chicken salad. It’s incredible.
What’s on your menu this week?!
4 Comments on “What To Eat This Week: 6/14/20.”
These would all be such massive hits here for everyone!
The pasta is calling my name this week!
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what is the reason to blanch the basil before making the oil? Color retention?