Week 3 |
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Sunday Menu
COOK AHEAD TIP: Go ahead and boil eggs. Your salad will be easier to put together tomorrow and you’ll have extra for breakfast on the run or snacks. I also cook an entire pack of bacon at one time. Store in an airtight container lined with a paper towel. Gently reheat as needed. |
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Monday Menu
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Tuesday Menu
TRADITION ALERT: This was one of my favorite dishes growing up. It’s a comfort food that we’ve balanced with a side salad. |
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Wednesday Menu
This simple meal will give us a tasty break before we cook the rest of the week. Sometimes I make my own soup and sometimes I buy a premade soup that has ingredients I feel good about. |
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Thursday Menu
Cooking fish can freak people out at times. This is my sure-fire cooking method to get it crisp on the outside and moist on the inside. This spice blend is one of my favorites. Click HERE for a picture. LEFTOVER TIP: Leftover salmon isn’t always my favorite, but this is so delicious chopped on a salad for lunch the next day. |
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Friday Menu
This is my most favorite recipe. I’m not Italian, but I aspire to be :), and this is probably the best dish I make. Enjoy! |
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Saturday Menu
You’ll never have to order this out again! It’s so tasty and worth the prep time. |
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