I know, weeks 21 and 22 are missing. What can I say? Life got busy. We had no plan. I just reverted to survival mode, quick dinners, a little too much takeout, and pulling stuff from the freezer on a whim daily. The last 2 weeks of school does me in every single year. I should remember that for next year and prep ahead! Back at it this week.
Breakfasts:
Who doesn’t love a BLT? This one is without the bread, in salad form, with some egg and spinach in addition to the usual BLT ingredients. Plus a tangy, slightly sweet vinaigrette that I can practically drink it’s so good.
BL(S)T Breakfast (or Lunch!) Salad with Honey Mustard Vinaigrette
Lunches:
Trying this Skinnytaste.com recipe for Harissa Chicken for the first time. I made it in my Instant Pot (affiliate link), and I find that fresh, unfrozen chicken breasts are done in 12-13 minutes at high pressure, vs. the 20 she suggests, but your results may vary! I am serving mine over brown rice with cucumbers and peppers and some tzatziki sauce on the side.
Dinners:
Monday – No recipe, but we are having teriyaki chicken kabobs. I marinate chunks of chicken in teriyaki sauce, and then alternate with chunks of bell pepper on skewers and grill. Brown rice and a veggie tray on the side. If pineapple looks good at the store, maybe that too!
Tuesday – My favorite grilled flank steak recipe with some roasted red potatoes and asparagus on the side.
Wednesday – Leftovers.
Thursday – The kids have a swim meet in the evening, so leftovers or takeout.
Friday – Cheeseburger Pasta Bake and a veggie tray.
Saturday – Spicy Honey Brushed Chicken Thighs, tomato and cucumber salad and roasted sweet potatoes.
Sunday – Leftovers.
Plan Prep Pour 