I’m back from New Orleans! What a whirlwind trip, but so glad I went to ShiftCon 2016. I got to see old friends, make new ones AND learn about the current state of our food system. I also got to connect with some awesome new brands! Fear not, you’ll definitely be seeing more info about everything in future posts. 🙂 Since I’m back to regularly scheduled programming (and ready to eat better after a gluttonous few days in New Orleans— beignets anyone??), here’s this week’s meal plan:
Monday: Sunday Frittata. Yes, I know it’s Monday, but I love the Pioneer Woman’s Sunday Frittata recipe, and that’s what we will be dining on tonight, along with fruit salad and sourdough toast.
Tuesday: Slow Cooker Curried Vegetable and Chickpea Soup served over rice with salad. I’m a sucker for anything with curry and coconut milk, so hoping this recipe is a winner (and that the kids eat it!).
Wednesday: Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach, garlic bread and lemon caesar salad.
Thursday: Grilled cheese with gruyère and tomato soup. Yum! This is a perennial favorite for me AND the kids– plus it’s SUPER easy because I use a store-bought soup like Pacific Foods Organic Tomato Soup.
Friday: Sheet Pan Chicken and Black Bean Nachos with brown rice and guacamole.