Happy weekend! What do you have going on this weekend?? Marc is working tonight, but tomorrow I’ll be celebrating my first Mother’s Day as a mom with some donuts for breakfast, and then having some family over to grill out. Oh and of course, chasing around that little guy who made me a mom 🙂
We have another delicious meal plan for you this week. A slow cooker meal for those super busy weeknights, a tropical salad, some cheesy but veggie-filled Mexican food, and a Thai pasta…enjoy!
Have a great weekend – and don’t forget to spoil your mom tomorrow!
Roasted Vegetable Quesadillas from Cook Nourish Bliss.
Prep Ahead: Filling can be made in advance so it is ready to go for dinner. Additionally, you can make the filling, let cool to room temp, and then assemble the quesadillas as directed. Wrap each individually in plastic wrap and store in fridge. When ready to eat, just cook in the skillet! They keep wrapped for about 1 to 3 days.
Vegetable Parmesan Quinoa in the Slow Cooker from Lauren Kelly Nutrition.
Prep Ahead: Vegetables can be chopped ahead of time.
Chicken Verde Enchilada Bake with Heirloom Cherry Tomato Salsa from Flavor the Moments.
Prep Ahead: The chicken and verde sauce may be made ahead, then just bake and make the salsa the day you’re serving!
Vegetarian Option: Omit the chicken and add roasted veggies or white beans for vegetarian.
Thai Peanut Chicken Noodles from greens & chocolate.
Prep Ahead: The sauce can be made in advance and you can chop/prep the veggies in advance if you want.
Vegetarian option: omit the chicken and use tofu instead. Or just omit the chicken and add extra vegetables like broccoli, snap peas, etc.
Strawberry Tropical Fruit Salad with Strawberry Ginger Dressing from Spoonful of Flavor.
Prep Ahead: Prepare the quinoa, chop the fruit and make the dressing in advance to save time.
Click HERE for printable grocery list!