Meal plan time!
This past week’s dinners were kinda wonky because Kyle was out of town so I tried to use up much of what was in the fridge. I really only put effort into Friday’s taco night since he got home for that one.
For the most part I stuck to the plan (see chalkboard) but I did end up skipping market on Wednesday (sad face) because P was just not having it.
Let’s get to it!
Salmon past with veggies. I ended up eating this a few times for lunches and dinners. I just bulked it up with greens and added a bit of extra vinaigrette and it did the job.
Caesar salad with heaps of nooch. It really doesn’t get old.
Scrounged up plate of leftovers (fig and brussels slaw salad with sweet potato and avocado) on the night that I was supposed to get my farmer’s market grub on.
The shells are from TJ’s and I thought they were a great deal. 12 shells will last us two meals so be prepared to see them again next week.
I made the chicken in the crock pot, like I always do, with salsa dumped on top. It’s so easy I don’t even want to bother trying another way. I also made a delicious avo/corn/sour cream/cilantro/lime mash that was meal-worthy in it’s own right.
Coulda eaten the whole bowl solo.
We each had 3 tacos. So good.
I already posted about the tri-tip and salad w cornbread.
I made your cantaloupe and poppyseed dressing salad on Monday. It was very good and I love the combo of flavors! I would have never thought to put all those components together. Like you, I added chicken to make it a dinner meal. Thanks for sharing! It will be a staple 🙂
I love chicken in a crockpot! So easy and versatile!
It’s just chicken and salsa in the crockpot? How much of each?
yup! i don’t even measure it. i just spray the inside w pam, throw in however many chicken breasts (usually 2) and cover with salsa. maybe 1/2 cup per breast but its not rock science so i don’t think variations will matter greatly. it cooks for ~6 hours and then when i shred it (which takes 4 seconds) all the salsa gets all up in the chicken. crazy simple, crazy good. give it a shot!
awesome! we love it too (obviously) 🙂
wait, Elise. You can eat that poppyseed dressing? I’ve been meaning to ask you this for awhile. The one I used to get in the US was dairy-ified and I couldn’t eat it 🙁 Not that it makes a difference since its winter here and i wont be making that salad for while. Just wondering…
Laura,
When E&K were here we made the salad with Brianna’s Poppy Seed — no dairy. I’m not sure what E uses normally.
yup i use brianna’s – it’s dairy free laura. 🙂
Just made salmon pasta salad, with red onions, cucumber, cherry tomatoes ,parsley , and Yogurt Dill Dressing. I need to stop eating. Thanks for the idea.
I just starting using nooch, and boy that stuff is like crack. I have been using it on everything! I generally am eating for one and it is usually a bowl of salad and goodies thrown together.
My latest find has been the TJ’s lacinato kale lightly coated on OO and baked at 400 for about 15-20 minutes depending if I want it still soft or chip-like. I combine that with the TJ’s broc slaw, white bean hummus, pumpkin seeds, nooch, and some chicken or salmon and it is soooooo yummy.
If I am doing the kale for a snack, I dump nooch all over it before baking. Yummy! I can honestly not stop eating it once I start.
Whoops! In OO!