MEAL PLAN: May 20th

It’s been a couple weeks since I’ve actually followed a meal plan but I’m ready to make this next week happen. I’m also thankful to say that the meds are working and my strep throat didn’t keep me on a liquid diet too long because I enjoy eating my food to much for that! My plan this week was to cook through my friend Teri Turner from @nocrumbsleft cookbook that is debuting on Tuesday and I was able to make two dishes and a couple magic elixirs that I was so happy to have on hand to liven up our meals. Her recipes are always so great and if you haven’t made her marinated onions make that a priority this week.

MONDAY: Burmese Chicken Salad

When Laura from A Beautiful Plate said this was one of her favorite salads I bookmarked it right away! This would be great for lunches and the best part is you can use a rotisserie chicken.

TUESDAY: Chipotle Chicken Lettuce Wraps with Mango Avocado Slaw

Leave it to Gaby from What’s Gaby Cooking to come up with a fresh way to serve chipotle chicken.

THURSDAY: Bacon Burger with Guacamole

It’s been a minute since I’ve made a burger and this burger has all the things! Wrapped in lettuce and stacked with three of my favs: bacon, guac and aiolo!

FRIDAY: Vietnamese Shrimp Spring Rolls

I love spring rolls and I love this dipping sauce from Downshiftology.

MEAL PLAN: May 6th

Hey friends, this last week I was really only able to make two meals from the plan because life and then we are leaving for the weekend to visit family and I hate wasting food almost more than anything. I’m also very excited for Monday night because Chicago hosts the James Beard Awards which is basically the culinary world’s Oscar night and this year Nathan and I get to attend the show! With that said, I won’t be home to cook on Monday but I’ll still include a Monday recipe that I’ve made and loved. Cheers to a new week ahead!

MONDAY: Baked Falafel 

Other then remembering to soak the chickpeas over night this recipe is super simple and super delicious!

TUESDAY: Blackened Mushroom Tacos with Collard Green Slaw 

I have a thing for mushroom tacos! They are really so good and meaty and this collard slaw sounded like a great idea.

THURSDAY: Bam Bam Shrimp

This recipe is a huge favorite of my husbands and it’s the perfect quick takeout fakeout weeknight meal. Serve with cauliflower rice

FRIDAY: Chicken & Onion Tagine

This recipe looks so good! There is some marinade time so plan ahead the night before or the morning of for best results.

MEAL PLAN: April 29th

I wanted to get this up Friday but Word Press wasn’t working with me and then I spent most of the weekend blissfully offline so this is getting up a little late! The weather this weekend was snow and then sunshine and now wind and rain so yea, it’s safe to say we aren’t out of the woods yet in Chicago! This week calls for more rain so I’m sticking to warming meals and ending with a family favorite to get us through.

MONDAY: Broccoli and Za’atar Soup with Tahini Cream 

Nova has been under the weather and I know she loves broccoli and these flavors sound awesome. Keep it plant based or use chicken broth.

TUESDAY: Whole30 Beef Bulgogi

You can make this beef with lettuce cups or tortillas for a Korean take on Taco Tuesday.

WEDNEDAY: Warm Chicken Salad with Peppers, Pears and Toasted Pinenuts

All of these flavors sound so great! This would also be great for lunches.

THURSDAY: Whole30 Salmon Burgers 

This is a meal our little fam absolutely loves! Also something that an be prepped ahead of time for burgers throughout the week.

MEAL PLAN: APRIL 22

You guys, I still haven’t planned my Easter menu and it’s Friday night! It’s been a full week around here but two things are certain, there will be lamb and there will be carrot cake. These are my two must haves and everything else is up for grabs. Off the top of my head I’m thinking deviled eggs to start, a, herb crusted rack of lamb, side salad with spring veggies like carrots, peas and radishes with a ton of fresh herbs, something with asparagus and lastly my absolute favorite gluten free carrot cake recipe from Danielle Walker’s Celebrations Cookbook. I make mine with a maple sweetened whipped goat cheese frosting that I could eat all on it’s own. I hope you have a wonderful Easter weekend with your friends or family!

MONDAY: Kimchi Braised Chicken Thighs

I love Kimchi and Chicken so this was a no brainer! Serve with cauliflower rice, braised greens or rice.

TUESDAY:  Citrusy Grilled Fish Tacos with Citrus Slaw and Orange Cashew Sauce

I’m all about a fish taco but the orange cashew sauce is what drew me in!

WEDNESDAY: Peruvian Inspired Whole Roasted Chicken with Tangy Green Sauce 

FRIDAY: Instant Pot Arroz Con Pollo

This recipe looks fantastic!

MEAL PLAN: April 15th

Well, we had two gorgeous days last week and then we were swiftly reminded that it’s still Spring and we aren’t out of the woods yet. With that said I wanted to add some more cozy soups to the menu this week. I’m also trying to add one recipe a week that has a few more steps or takes a little more time to make as a challenge to myself to keep growing and exploring. And while I love a good 30 minute one sheet pan dinner I also love the whole cooking process and some recipes require a little more love and time to put together. I will typically make a meal like this on Friday night if we are staying in or leave it for the weekend when time permits. Here’s to a new week ahead!

MONDAY: Tikka Masala Soup

I love this recipe from The Modern Proper ladies, Natalie and Holly. It’s also Whole30 compliant.

TUESDAY: Smoky Mushroom Tacos

I’m having a couple of girls over for book club and mushroom tacos are some of my favorite to make. Portobello’s are meaty and with a little heat, creamy guacamole and tangy pickled onions they are sure to please.

THURSDAY: Peruvian Seafood Stew with Cilantro Broth

This sounds like heaven to me! If you aren’t into seafood you could also use shredded chicken or chickpeas.

FRIDAY: Meatball and mushroom tray bake with celery salsa

I just can’t get enough of Ottolenghi recipes! The combination of flavors has me drooling. This one does take about an hour to make but I’m sure the results will be worth it. Since this recipe come from a British publication the ratio’s are listed in grams so I’ll make the conversions and share them with you.