Monday – Spring risotto with peas, carrots, and asparagus. Recipe calls for zucchini, but that’s not in season yet for me.
Tuesday – Cashew chicken stir fry– The beauty about stir fries is you can use whatever grain you like- white rice, brown rice, noodles, even cauliflower rice. For this recipe I used quinoa because it’s what I had on hand.
Wednesday – Rotisserie chicken with green beans and baked sweet potato. Rotisserie chickens are the most underrated trick to get dinner on the table STAT. I will often reuse some of the meat for another meal too. Like Friday’s pizza. Tip cook an extra sweet potato for tomorrows dinner.
Thursday – Vegetarian quinoa bowl with cilantro lime dressing. This dressing is sweet and tangy and you’ll want to lick the bowl.
Friday – BBQ chicken flatbread. I used left over chicken from the rotisserie chicken from Wednesday night. And boy was this good!
