Let’s get planning: six dinners with built-in lunchy leftovers.
Bonus: a healthy snack and a sweet treat!
Saturday – Roasted Butternut Squash Salad with Citrus Vinaigrette and Confetti Corn starts our week off on a colorful vegan high.
Sunday – Our weekly taco obsession is addressed via Beer-Braised Chicken Tacos with rice and avocado.
Monday – We’re hoping to convince our boys to try Sheet Pan Roasted Fish with Sweet Peppers by throwing in some Oven Roasted Potatoes on the side. This is a one-pan meal that will save us cleaning time.
Tuesday – We’re going global with Malaysian Sambal Telur and Indian Veggie Pakora. If you love eggs, we definitely recommend you give this curry a try.
Wednesday – To get over the mid-week hump, we’re back to an easy family favorite Chicken Sausage with Potato and Red Cabbage. This is another one-pan meal that will save us cleaning time.
Thursday – Since it’s meant to be wet and chilly later this week, Stuffed Potato Skins with Guacamole and steamed Asparagus sounds perfect.
Bonus – Because we are always in need of an afternoon snack, how about some simple Roasted Salt-n-Pepper Golden Beet Chips? These come courtesy of Whole Life Challenge’s Oven Baked Beet Chips.
YUM – We’re in love with a new cookbook we received as a gift, “Run Fast. Cook Fast. East Slow.” and the Chocolate Peanut Butter Cups are legit!
