In two weeks, I plan to be in sunny and warm Belize. Kid-free, with my toes in the sand and a rum-drink in my hands. Yep, I’m even making myself jealous. The downside? My pale-skin, flabby-baby-belly self is gonna be in a bikini daily soon. There’s not much, at this point, that I can do about the pale skin or the flabby belly, but this isn’t the time to make matters worse, ya know?
We also are still feeding a crew: meals for four adults and two kids three times a day is a challenge. With that in mind, we’re keeping it light and simple this week. No matter your family size or need to be bikini-ready, I think these meals will satisfy and provide you with an adaptable meal plan for the week. Hope you enjoy!
P.S. If you missed the Stacked Enchilada Recipe from last week’s menu, you missed out BIG TIME! Plan on seeing that on another Menus on Mondays Meal Plan soon!
Monday
Teriyaki Salmon with Sriracha Cream Sauce
Spaghetti Squash Sesame with Edamame
Steamed Broccoli
Tuesday – Vegetarian
Wednesday – Cooking Light Menu
Romaine Salad with Balsamic Vinaigrette
Thursday
Coconut, Shrimp and Corn Chowder
Edamame with Sea Salt
Friday – Vegan
Braised Coconut Spinach and Chickpeas over Sweet Potatoes
Sesame Green Beans: trim 1 lb. of fresh green beans. Toss with 2 tb sesame oil, 2 tb soy sauce and 2 tb ginger paste. Toss and roast at 450 degrees for 25 minutes tossing occasionally.
Weekend Entertaining – Vegetarian
Caramelized Fall Vegetables with Orzo
Shredded Roasted Brussels Sprouts
Weekend Family Breakfast
Blueberry Greek Yogurt Pancakes
Lunches
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