This week most of the meals on our menu come from Cooking Light.
Monday ….Peppery Shrimp and Grits with fresh spinach salad switched to Barbeque Shrimp and Grits – an executive decision.
Tuesday…..Grilled Chicken and soba noodles
Wednesday…..Spinach and Kale salad with poached eggs, pickled beets, and edamame
Thursday…..Rosemary Chicken with Risotto (cleaning out the pantry)
Friday ……Spicy chicken and black bean tostadas with jicama slaw
We’re eating more chicken and less fish this week. It’s a busy week so my plan is to make the chicken all at once with different seasonings. Wednesday night is really a simple “from food on hand” quick salad. All of the choices are selected with ease of prep in mind.