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.

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!

Happy Cooking…