Happy Easter weekend! Any big plans for the holiday?? We are staying in town, going to church, and having Marc’s family over for brunch. Hopefully it will be nice enough to enjoy some time outside, too!
Like every week, here’s your weekly meal plan! There’s a strawberry panzanella salad that I CANNOT WAIT to make, the Green Goddess Quinoa Bowls that I shared with you earlier this week, a spring-y chicken salad, open faced sandwiches (with GOAT CHEESE!), and veggie Pad Thai! It’s going to be another delicious week!
Strawberry Fields Panzanella Salad with Strawberry Balsamic Vinaigrette from Flavor the Moments.
Prep Ahead: The croutons may be made in advance and stored in an air tight container. Chicken may be added to make this even heartier!
Spring Vegetable Pad Thai from The Roasted Root
Prep Ahead: The rice noodles can be cooked ahead of time and reheated when ready to serve. You can also prepare the sauce and chop the vegetables ahead of time.
Protein Option: Add chicken, shrimp, or tofu!
Apple Prosciutto and Goat Cheese Open Faced Sandwich from Cook Nourish Bliss.
Prep Ahead: The arugula pesto can be made in advance to save time (although the whole meal comes together in about 15 minutes!).
Vegetarian Option: Leave off the prosciutto. You can add a quick sprinkle of chopped nuts or even cooked chickpeas if desired instead.
Green Goddess Quinoa Bowls from greens & chocolate.
Prep Ahead: You can make the quinoa and green goddess dressing ahead of time.
Protein Option: You can add roasted chicken breast, shrimp, or beef if you’d like!
Hawaiian Chicken Salad from Spoonful of Flavor.
Prep Ahead: The chicken salad can be prepped in advance and stored in a sealed container until ready to serve. You can also purchase store-bought rotissere chicken to save time.
Click HERE for printable grocery list (above)!