Weekly Meal Plan

Sunday & Monday – Chinese food and Mexican food….still on vacation!Tuesday – Creamy Avocado Pasta (from Greatist), which was very lemony!  Good, but I’d tweak the spices next time.

Wednesday – Chipotle Chicken Taco Salad (from Nutmeg Notebook) for lunch, which was fantastic!  I left out the red onion and I made the dressing in the food processor – we wouldn’t change a thing!

and Wisconsin Cauliflower Soup (from The Curvy Carrot) with Spinach Parmesan Quinoa Bites (recipe coming here this week!) for dinner.  We found out quickly that Daniel hates the texture of pureed cauliflower, so it wasn’t his favorite.  I had added a lot of spices to make it more flavorful, but I really liked it!  I froze our leftovers and will take them to work for lunch.

Thursday – leftovers

Friday – Cannellini Bean “Meatballs” (from the Cookin’ Canuck), which were fantastic!  They’re so unique!  They started to fall apart a little bit in the skillet and almost have the texture of refried beans, but the flavor…oh man, it’s good!

Saturday – leftovers