Do you guys know that I originally typed out this post as 2/29? It took me (more than) a second to realize, duh, we’ve arrived at March already…I can hardly believe it. Here’s to hoping for a great month ahead, for all of us!
But now, let’s get to the meat and potatoes, if you will, of today’s post. Here’s a look at our meal plan from last week:
Sunday: Turkey dinner at my parents’ house
Monday: Oven Baked Chicken Fajitas with sautéed black beans and brown rice (not pictured)
These were incredible and SO easy not only to make, but make ahead, too. I prepped them on Sunday and they were ready to go for Monday!
This came out of the most recent issue of Cooking Light magazine, and it was fantastic. The vegetables were great, the pork was tender…all around, an awesome meal. The recipe includes that you top with gorgonzola, but we omitted that. Not one of our favorites.
Yet again, another Cooking Light recipe! We used veggie spaghetti and topped it all with a little Parmesan cheese. Amaaaaazing.
Thursday: Out to dinner at Tala! You guys already saw what we had, but I must say that the salad I started with was incredible. It was the Kale and Quinoa salad, which was topped with dried cranberries, roasted butternut squash, toasted sunflower and pumpkin seeds, and a honey dijon vinaigrette
It was incredible and I could totally foresee making this on my own.
Friday: Leftovers (more chicken fajitas for me, and spaghetti for Jay)
Saturday: Wing it – we had plans to visit our friends Brian and Mal, so as of the time I typed up this post, I still wasn’t sure if we were eating there or not. But I’m sure I’ll be filling ya in on that tomorrow.