Happy weekend! I’m not sure I’ve ever been more happy that a week is over. This week was ROUGH. Lars was sick/teething and the weather was just crappy. On a positive note, my brother is in town visiting, so that’s been fun!
I think Lars is finally making a turn for the better, as his appetite is returning and he’s not a fuss bucket all day long, so I’m optimistic.
We are heading to Austin next week for a conference of mine, but we are staying a couple extra days to eat all the barbecue and Tex Mex possible. If anyone has some good restaurant recommendations, I’m all ears!
Now, for this week’s meal plan. We have a yummy mix of pasta and salads this week, all jam packed with veggies. That’s just what I need before I head to the land of slow cooked meats, donuts, and tacos! Have a great weekend!
Chicken and Spaghetti in a Creamy Avocado Sauce from Lauren Kelly Nutrition.
Prep Ahead: Chop vegetables ahead of time.
Vegetarian Option: You can easily omit chicken for vegetarian dish.
Grilled Salmon Nicoise Salad from Flavor the Moments.
Prep Ahead: Veggies may be prepped in advance, and the dressing may also be made ahead of time and stored in an airtight container in the fridge.
Southwestern Chicken Kale Salad from greens & chocolate.
Prep Ahead: You can make this entire salad in advance, as the kale holds up very well to the dressing. Wait until ready to serve to add the avocado.
Vegetarian Option: omit chicken.
Spiralized Sweet Potato and Kale Salad from Spoonful of Flavor.
Prep Ahead: Spiralize the noodles in advance to save time.
Veggie Filled Tortellini Skillet from Cook Nourish Bliss.
Prep Ahead: This dish comes together in about 25 minutes but the veggies can be chopped one day in advance!
Click HERE for printable grocery list!