Happy Monday! How was your weekend? Our weekend was a quiet one. Both Elizabeth and I were sick Friday and Saturday, so we just took it easy. But we made sure to celebrate our sweet girl’s 1.5 birthday on Saturday! It’s my in-laws’ tradition of celebrating half birthdays (minor celebrations, not full on parties!), so we’re carrying on the fun.
This week on the menu, I’m mixing in some Spring flavors with some old favorites. I was digging through some old menus (I’m so glad I’ve kept my old menu printables! Makes it easy to menu plan.) and spotted some favorites that we haven’t had in a while.
If you haven’t seen a Menu Monday post before, I share what we’ll be eating this week. (You can see how I generally menu plan here) I also try to include links to recipes where I can. Although some weeks are just DIY (open a can of this, saute that).
For lunches this week, I’m going to make a few easy bean salads using my favorite chick peas and black beans. Thinking of doing my favorite “Coronation Chicken” salad subbing chicken for chick peas, and then doing an easy chopped salad with black beans.
Tomato Pesto Pasta
Kale, Black Bean & Avocado Burrito Bowls
(It’s our spring/summer Friday tradition!)
Going to a Birthday potluck “Chopped Challenge” where we have to bring a dish using the Birthday Boy’s favorite ingredients of Sausage, Cheese, Rice & Flan… Any ideas are certainly appreciated!
Veggie Chicken with Cream Mushroom Sauce
Need more ideas for dinner?
Follow my Pinterest board – it’s where I save all of my dinner ideas!