Hello and happy Mother’s Day!
This week’s menu features fresh salads, a flavorful salmon dish, and sizzling fajitas — all easy, delicious options for weeknight cooking.
What To Eat This Week
Start the week with a parmesan pasta frittata, a simple and satisfying dinner that pairs beautifully with any green salad. It’s a quick, comforting option for busy evenings.
For Taco Tuesday, try grilled flank steak fajitas. They’re versatile, full of flavor, and make excellent leftovers, which makes them ideal for meal-prep-friendly weeknights.
Next up: grilled buffalo chicken sandwiches. Serve them with grilled vegetables like asparagus or broccoli — just throw the veggies on the grill alongside the chicken for an easy, balanced meal.
Midweek, enjoy a triple berry chickpea crunch salad. It’s bright, crisp, and filling; add shredded rotisserie chicken if you want extra protein. The combination of textures is very satisfying.
For a more adventurous dinner, salmon with a Thai-style curry peanut sauce served over coconut cilantro rice delivers bold flavors and a crowd-pleasing finish. It’s a great way to add something special to the weekly rotation.
Later in the week, warm up with a tomato chipotle soup paired with pull-apart cheddar bread. This cozy combo is comforting any time of year and makes for an easy, sharable meal.
For lunches, build a bowl of avocado chicken salad — add fresh avocado right before eating to keep it bright and creamy. For breakfasts, batch-bake salted maple granola to enjoy with yogurt or milk throughout the week.
What’s on your menu this week?