This Week's Meal Plan
is a gap fill because our calendar doesn't nicely align...
As we transition into a new month and season, please forgive that our 4 week meal plans don’t align nicely with our calendar.
This week is a gap filler that doesn’t quite fit on the monthly printable schedule, but here is what we’re eating none the less!
Monday: Italian Bowtie Pasta Salad
This fresh zesty classic pasta salad is a great light dinner or makes a good side dish if you can’t resist throwing some burgers on the grill. It gets even better as the leftover marinade in the dressing, which means you’ve got at least one lunch covered.
Tuesday: Grilled Flank Steak Tacos
When the first warm weather hits we can’t resist grilling, and this flank steak recipe scratches that itch perfectly. This lean flavorful cut of beef loves to soak up the flavors of the marinade, and it’s fairly forgiving on high heat, so even if yours is a tad over cooked, it won’t be too chewy as long as you slice THIN. Save a few leftovers for tomorrow…
Wednesday: Black and Blue Cheese Salad
A crunchy bed of lettuce is stacked with tender strips of steak, sharp red onions, homemade blue cheese dressing, and a tangy sweet balsamic tomato bruschetta for a fresh herby meal that’s best enjoyed on a patio.
Thursday: 30 Minute Wonton Chicken Soup
I’m over here trying to manifest warm days, but just in case of rain (or if mother nature remembers that it’s barely April), I’m leaving this recipe here as an alternate.
Friday: Fluffiest Ricotta Pancakes
I also used to think that buttermilk was the key to the fluffiest pancakes. Then I discovered ricotta pancakes. Berries are just now starting to get good again at the store so top generously with your favorite fruits and maple syrup.
