Happy Memorial Day weekend! Feels weird this year, huh? It feels extra strange for Adam and I because this was supposed to be our wedding weekend… a weekend we were looking forward to for nearly a year and a half. I actually feel pretty okay about everything as of today – I’ve definitely spent some time mourning our original date already. That being said, I’m pretty sure Sunday is going to require some time in the sun, delicious food, and MULTIPLE cocktails 😉
Speaking of food… have you purchased my meal planning downloads yet? They’re only $2.99, guys – what are you waiting for?! You get a Meal Plan Template (so you can mix and match recipes from this post vs. family favorites), a categorized Grocery List Template, and a Meal Builder – aka my secret weapon when putting meals together based on what I have on hand. That’s right – 3 buckaroos will get you organized and in charge of your kitchen. I don’t know about you, but I’d call that a STEAL.
lsl weekly meal plan #8
night 1 – Grilled Cilantro Lime Chicken Tacos
Even if we can’t celebrate with a big party this year, these tacos are the perfect dinner to grill up on Sunday or Monday when the weather is nice! They’re super easy to make, and they have a ton of great summer flavors. We made them again last night actually!
night 2 – Chicken Sausage Skewers and a big salad
These Chicken Sausage Skewers are another one of my favorite simple grilling recipes – except this one is even easier than the last one! Since you can buy chicken sausage pre-cooked, all you have to do is put them on skewers with peppers and onions and get a nice char on them. Serve them with a big salad for a light but satisfying meal!
night 3 – Grilled Cilantro Lime Chicken Tacos leftovers
I think the key to these leftovers is to heat the chicken up in a pan with fresh lime juice. Adding lime juice instead of just oil keeps the chicken moist and flavorful even as leftovers. So good!
Half Baked Harvest does it again… how good does this vegetarian orzo dish look?! Crispy feta? Spiced chickpeas? Fresh zucchini? Basil orzo? Yes, yes, yes, and YES!
Night 5 – Salmon and Asiago Asparagus
Okay, I know this isn’t the prettiest food photo I’ve ever shared – but this dinner was so easy with barely any ingredients, so I had to share it here! Here’s how you make it:
- Preheat your oven to 425 degrees.
- Cut a bunch of asparagus into bite sized pieces.
- Place 2 salmon filets on a lined baking sheet, and put the asparagus on the sides and around the edges.
- Spray with avocado oil spray and season with salt and pepper. Sprinkle shredded asiago cheese over the asparagus. (Parmeasn would work, too!)
- Mince 2 cloves of garlic and sprinkle that over both the salmon and asparagus.
- Roast for 15 minutes, or until the salmon is cooked through.
night 6 – Crispy Lemon Feta with Chickpeas and Basil Orzo leftovers
I think it would probably be best to store the feta separately from the orzo – that way you can crisp up the feta on it’s own after you heat up the orzo and veggies.
night 7 – Order in!
Support your favorite local restaurant!
I got the kale salad from Real Good when I ordered their Farm Box, and I’ve been eating that with leftovers for lunches. I’ve also made pan con tomate more than a few times… the sourdough and tomatoes in that box were too good to resist! Just toast sourdough bread, rub fresh garlic on the hot toast, then rub a cut tomato on it. I then slice the rest of the tomato to put on top, followed by flaky sea salt. So. Damn. Good.
*Use code LAKESHORELADY for $10 off Real Good’s Farm Box!
Instead of creating the list for you, you can download my grocery list template – it has the same categories as previous weekly meal plans, but you can fill it in yourself based on what you’re actually going to make. Click here to get your own meal plan template, grocery list template, and meal builder now!
Don’t forget to tag me or #LSLmealplan if you make anything this week, I’d love to see!