I’m menu-planning and grocery shopping early this week. Why? Well, really, I’m planning and shopping LATE . . . yeah, I totally NEVER got around to menu planning on Monday (or Tuesday, Wednesday . . . you get the picture). Ugh, that’s two weeks in a row. TWO WEEKS IN A ROW.
(I hate to think what the scale will reveal Monday)
In an effort of full disclosure, I always get Hubby’s approval on planned meals — especially now that we are trying to eat more healthy food. Even though this week’s menu is one of the oddest and most adventurous yet (Hello? Kale chips?), Hubby gave full permission for what you are about to see.
And that’s just one more reason why I love him.
Dinner: No Grain Turkey Tacos and Baked Kale Chips
Lunch: Possibly lunch with friends
Dinner: Roasted Chicken, Barley Risotto w/ Fennel, Roasted Asparagus
Lunch: Roasted Chicken Salad with Oranges & Walnuts on Baby Spinach (made with Sunday’s Leftovers), Risotto
Dinner: Greek Omelet, Arugula Salad with Mango & Chicken
Lunch: Salad leftovers
Dinner: Spaghetti Pomodoro with Roasted Tomatoes
Lunch: leftovers and Spinach/Romain Salad
Dinner: Dining out with Houston Bloggers (Shangai River Restaurant)
Lunch: leftovers with Salad (I‘m so exciting . . . I know)
Dinner: Spinach/Romaine Salad, Rosemary Chicken with White Beans & Artichokes
Friday through Sunday: Both Hubby and I will be traveling . . . he is going to a family reunion and I am going to BLOGGERS ON BOURBON!!!