Happy Saturday! What’s on your plate for this weekend?? We are leaving for vacation on Tuesday so I’m doing loads of laundry, cleaning the house, and packing to prepare. I know you might be thinking “Didn’t you just get home from vacation?!” and you’re right – we did. But this is a BABY-FREE vacation. Just typing that out makes me want to do a happy dance and cry at the same time. Seriously I’m going to need a huge hug and an even bigger glass of wine.
Just like bringing Lars on vacation took a ton of planning, leaving him at home (with his grandparents of course!) takes just as much planning. Prepping his food, pumping extra milk, cleaning the guest bedroom, writing out Lars 101 (as if my parents haven’t already raised two kids…), and just making sure everything is in order is a lot of work!
Anyways! Enjoy this week’s meal plan – we have a couple of tropical salads, a couple of super quick and delicious pastas, and shrimp teriyaki…so much yum!
Fusilli with Asparagus, Peas, and Arugula from Spoonful of Flavor.
Skillet Spring Vegetable Brown Rice Casserole from Cook Nourish Bliss.
Prep Ahead: The onion, mushrooms and asparagus can be prepared a day in advance.
Goat Cheese and Tomato Pasta Sauce from greens & chocolate.
Prep Ahead: This pasta sauce comes together in 20 minutes, so no prep ahead is really needed! If you really want to save on time, you can chop the onion a day in advance.
Serve with your favorite pasta or spaghetti squash.
Crispy Curried Salmon with Basil Coconut Rice from The Roasted Root.
Prep Ahead: The rice can be cooked ahead of time.
30 Minute Spicy Orange Shrimp Teriyaki from Flavor the Moments.
Prep Ahead: This is meal comes together very quickly, but you can definitely prep the veggies ahead of time.
Vegetarian Option: Make this vegetarian by omitting the shrimp and adding tofu or beans!
For printable grocery list (above), click HERE!
For customizable grocery list (above), click HERE!