Breakfasts and lunches this week will be ultra-simple since I can’t seem to bring myself to do any kind of cooking until later in the day. For dinner, I’m planning on some yummy comfort food: Meatloaf and Chicken Enchiladas!
Dinners I’m Excited About!
I LOVE Thai food and Panang Curry is hands-down my favorite thing to order whenever we get Thai take-out. When Kate posted her Thai Panang Curry last week, I couldn’t wait to make it! Well, I did end up waiting until this week to make it, but I put couldn’t wait to put it on my meal plan list. We still have some chicken left over from last week’s Chopped Asian Salad, so I’ll add that in for some extra protein for the tofu haters in my house.
There’s still half a jar of marinara sauce from the pizzas we made last week so pasta was an obvious choice. I’ve been meaning to make Beth’s Blackened Shrimp Pasta for ages and shrimp happened to be on sale this week so here we go!
Quick and Easy
I’m super excited about the Sheet Pan BBQ Meatloaf Dinner because it’s going to be SO quick and easy and *fingers crossed* a huge hit for hubs and the girls.
Not-so-quick BUT So Delicious!
The Blue Corn Chicken Enchiladas will take a bit more time to put together but when I found this recipe it sounded too good to pass up! And the nice thing about enchiladas is you get leftovers for a few meals.
Breakfast
Cereal w/ Nuts and Fruit
Bagels w/ Earth Balance Buttery Spread and Nutritional Yeast
Lunch
Leftovers
Sandwiches
Dinner
Thai Panang Curry with Vegetables
Blackened Shrimp Pasta w/ Salad
Snacks
Goldfish and Berries