Happy weekend! Is it supposed to be toasty warm where you live this weekend? Minneapolis has a heat wave coming through and I have to admit – I kind of love it. I really don’t mind the hot weather!
We’re just kind of hanging around this weekend – probably go for a couple of walks, maybe hit up a splash pad, and peruse the farmers market.
This week’s meal plan has lots of fresh summer produce in it – tomatoes, basil, bok choy, broccoli, nectarines, and mangos! So much yum!
Spring Green Pesto Pasta from Cook Nourish Bliss.
Prep Ahead: This meal comes together quickly (about 35 minutes!) but you can make the pesto and chop the veggies in advance to save time.
Grilled Baby Bok Choy Salad with Honey Miso Dressing from Lauren Kelly Nutrition.
Prep Ahead: You can grill the bok choy ahead of time to prep ahead of time.
Balsamic Honey Peach Chicken Skewers from Flavor the Moments.
Prep Ahead: You may prep the chicken and veggies in advance, and even set the skewers up ahead of time.
Vegetarian option: Omit the chicken and include tofu.
Grilled BLT Panzanella Salad from greens & chocolate.
Prep Ahead: you can make the dressing in advance.
Vegetarian Option: Omit the bacon or use bacon substitute if you want.
Chipotle Lime Chicken Taco Bowl from Spoonful of Flavor.
Prep Ahead: Make the rice, salsa and sauce in advance to save time.
Vegetarian Option: Omit the chicken.
Click HERE for printable grocery list!