I have a Sunday routine: Clean, run, family time, write, menu plan, shop, family time, write. Every Sunday. And you know what my favorite part of Sunday is? I should probably say family time, right? Well, of course I love my family and the time spent with them, but I also really love to menu-plan. I’m a foodie.
Each week, I put my menu on the fridge for the week, along with the recipes, and excitedly cross off each recipe as it’s made. Who doesn’t love to cross something off a list? Friends that visit my home peer at my menus and ask me about how I’m making this or can they have a recipe for that.
Sure! Absolutely! In fact, my mission is to now provide you with:
Yep, I even made a little graphic for the event, which means, I’m pretty darn excited about it!
So, let’s get this party started! If I’m tweaking a recipe, I’ll be sure to mention that next to the link, and also share if it’s vegetarian or vegan. Oh, and if it’s a new recipe for me too, I’ll let you know.
Here’s to trying new things!
Monday: Vegetarian
Grilled Gnocchi with Tomato Sauce and Mozzerella
Butter Lettuce Salad & Garden Tomatoes with EVOO and Aged Balsamic Syrup
Tuesday:
Grass Fed Sirlion Steaks, marinated in Allegro (found at Harris Teeter) and grilled
Cheesy Zucchini Rice
Wednesday: Vegan
Braised Coconut and Spinach with Chickpeas over Sweet Potatoes
Roasted Green Beans:
~ Toss trimmed fresh green beans with Olive oil and salt and pepper. Roast for 20 minutes at 450 degrees, tossing occasionally.
Thursday:
Ginger Scallion Soba Noddles (with julienned cucumber)
Roasted Shrimp:
~ Toss 1 lb. peeled and deveined shrimp with Chinese Five Spice Powder, salt, and pepper. Roast at 450 degrees until pink (approximately 5-7 minutes)
Friday: Vegetarian
Veggie Hummus Pitas and Roasted Sweet Potatoes
~ Can add chopped cooked chicken for added protein if you desire!
Saturday: Vegetarian
Marinated Artichoke Pizza
Rosemary Popcorn
If you try one of the recipes let me know if you loved (or hated) it!
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