Sunday: Chicken Cheese and Pesto Quesadilla
We frequently have quesadillas after church on Sundays because they are quick and contains ingredients from the kitchen staples list! Use any type of cheese for this recipe. (I plan to spice it up a bit and use pepper jack cheese.) Add salsa or guacamole on the side to complete the dish. Serving size: 1 quesadilla
Monday: Avocado Egg Salad Sandwich
For anyone who has hard boiled Easter eggs left over, here’s a recipe for a upscale egg salad.
Tuesday: Italian Herb Bruschetta Chicken
This recipe may look familiar to many of you because I’ve listed in on the blog in the past. It’s super quick to make and is one of my go to chicken recipes when meal planning gets overwhelming sometimes! Serving size: 4 ounces chicken
Wednesday: Pan-Grilled Halibut with Chimichurri
Use any type of fish for this recipe! I especially love the mixture of rice, tomato, zucchini, and corn on the side. Fresh herbs work better for the chimichurri but if you don’t have any on hand, dried herbs could be used. Serving size: 1 fillet (5-6 ounces) with 1-2 Tbsp sauce and 3/4 cup rice mixture on side
Thursday: Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad
Tahini is a Middle Eastern paste made from ground sesame seeds. If you do not prefer use it, italian dressing or any other type of marinade would work to compliment the cucumber tomato salad. I plan to use chicken tenderloin instead of chicken thigh. The chicken could be baked instead of grilled as well if you are short on time. Serving size: 4 ounces chicken, 1/2 cup rice, 1/2 cup salad
Friday: Grilled Shrimp Tostadas with Lime
This recipe is a quick weekend night meal! Instead of the avocada topping, I plan to make a mango red bell pepper avocado salsa to top the tostadas. Serving size: 2 tostadas
Saturday: Date Night!
Ours will be spent at the rodeo this Saturday. Plan a night with friends or family and enjoy the weekend!