It’s Week 15 of Dinner Plans and this week we’ve got travel on the agenda.
I’m traveling for work for the first half of the week so my family will be on their own for dinner. Well, sort of. We still have a bit of produce from last week’s CSA delivery to use. It may not look like much, but trust me: we’ll be able to feed a family of four with all that you see below.
Today I made a batch of pesto, baked a couple breakfast breads and snack cakes, and even cooked up the Easter Ham we were supposed to have the week prior, but I fell ill. When prepping meals during a week where I have work travel, I try to keep it easy and stress-free for the familia. Some greens were washed and roughly chopped then stored in freezer bags for smoothies. More greens were sautéed in garlic for easy breakfast toasts (just top with a fried egg!). So much good stuff! It makes me feel good knowing they will eat well while I’m away.
Here is our (or rather, their 😉) game plan for dinner this week:
Sunday: Veggie Lasagna with Artichokes & Greens (recipe coming soon)
Monday: Penne with Spinach & Arugula Pesto
Tuesday: Arroz Rojo with Refried Beans (recipe coming soon)
Wednesday: Dining Out since the fam picks me up that night! 😍
Thursday: Slow Roasted Ham with Maple Harissa Roast Carrots (recipe posting this week!) and Buttery Mashed Potatoes
Friday: Spring Veggie Soup (adapting from this recipe)
Saturday: Pizza with Creme Fraîche, Snap Peas, Prosciutto, Arugula, and Burrata
Cheers to a nourishing week. ❤️
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