Week 3 |
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Sunday Menu
NOTE: This is so delicious mixed all together for cold lunch leftovers. I was honored to have this recipe in Jennifer Chandler’s The Southern Pantry Cookbook (p.31) 🙂 |
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Monday Menu
If you’re roasting one thing, you might as well roast two! This also makes such a tasty leftover lunch. Try sliced roasted chicken over the spinach salad with the Dijon dressing on the side. Yum. |
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Tuesday Menu
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Wednesday Menu
This is one of our go-to meals. It can be eaten for breakfast, lunch, or dinner. I promise it’s harder to spell than to make. This requires a stainless or ceramic skillet that can go in the oven. If you don’t have one, this can easily be turned into an omelet. If you have leftovers, eat them for breakfast with fruit or for lunch with a side salad. YUM. |
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Thursday Menu
If you don’t like tuna, you could easily do this with chicken. |
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Friday Menu
If you decide that this meal is a keeper, it may be worth getting a spiral veggie slicer like this one. I use it every time. There are smaller ones out there as well. I love pasta, but sometimes we switch this up (and I don’t want another salad). If you’re not feeling like having zucchini, no problem. You can swap for regular ol’ pasta and add a side salad if that sounds good to you. |
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Saturday Menu
When my buddy said she wanted to make this for me, I turned my nose up. I’m a straight-up beef burger gal. When I gave in and ate these chicken burgers, they blew my socks off! Try to make your rosemary garlic mayo (aioli) ahead of time. You could even make it the night before. The flavor is ahhhhmazing. If you have time and a food processor it’s much more cost-effective to grind up your own boneless, skinless chicken breasts. |
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