What to Cook This Week- April 20-25

 

~SEARED SALMON OR TOFU~

-Baked Potatoes w/Chardonnay Sautéed Veggies-

~FRESH RATATOULLE SALAD~

-Italian White Bean Salad--Baked Polenta Fries-

~THREE BEAN TACO SALAD~

-Baked Tortilla Chips-

~SWEET POTATO & GRILLED GOAT CHEESE SALAD~

~MAKE IT YOUR WAY-BUDDHA BOWLS~

MONDAY-Fast and easy to start the week. Seared Salmon or Tofu & Sautéed Veg.

TUESDAY-Fresh Grilled Ratatouille Salad w/White Beans & Polenta Fries

WEDNESDAY-Three Bean Taco Salad

THURSDAY-Sweet Potato Salad with Grilled Goat Cheese & Orange, Chili dressing

FRIDAY-Make it Your Way-Buddha Bowls

After a few weeks of “Vacation Cooking” I’m looking forward to being back in my own kitchen. This week’s menu focuses on the fresh flavors of spring, cooking outside and using fresh veggies and light flavors. I am not a planner by nature. I am a spur of the moment, let’s change the plan kind of gal…..but I have forced myself to learn the art of planning a week of meals and my life is sooooo much better and it leaves more flexibility to change up the plan during the day. I write down my meal plan and shopping list on Sunday or Monday, post it on the fridge and do one shop. The notes on the meal plan remind me to prep food for later in the week. This system has completely changed the amount of time I spend agonizing over what to cook….I hope it helps you too.