This week’s menu is loaded with prep-ahead meals. With spring sports underway and more daylight, I don’t want to spend all my time in the evenings slaving away in the kitchen. Prepping the meals during the day, while the kids are at school, means I can carpool to practices, play in the yard with my little, and still have a good dinner on the table when everyone gets home.
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Eggs and April just seem to go together, so I went for a Meatless Monday option with the Egg Salad Sandwiches. I will have to double or even triple the recipe for our family. Left-over egg salad makes a great lunch the next day! The BBQ Chicken Quesadillas are a fun spin on Taco Tuesday, and the Brisket & Onions will be a nice comfort food to get us over the mid-week hump. (Hump Day, What What!)
Don’t be scared to try Thursday’s Chicken & Couscous Bowl with Piri Piri! It’s a Skinnytaste recipe inspired by the Manhattan restaurant Jack’s Wife Freda. You will need the Fast and Slow Cookbook for this one and the Slow Cooker Brisket and Onions.
- Monday: Egg Salad Sandwiches
- Tuesday: BBQ Chicken Quesadillas
- Wednesday: Slow Cooker Brisket with Onions
- Thursday: Chicken and Couscous Bowl with Piri Piri
- Friday: Cilantro Lime Fish Tacos
I wanted to finish the week off with a little beach vibe. 😛 The Cilantro Fish Tacos seem like the perfect relaxing Friday meal. Maybe pair it with your favorite beach beverage, and you are well on your way to enjoying the weekend!