Sauteed Russian Red Kale, Fresh Tomato and Mozzarella Salad, Salmon with Homemade Dill sauce. Mmmm…

RECAP:

Last week’s meals were solely based on cleaning out the cabinets and fridge. We had to get creative but it turned out pretty good. There was some shuffling (always) but we mostly stayed on plan.

Monday we had a veggie stir fry with Trader Joe’s frozen organic brown rice. Quick and delish. Tuesday I left homemade tomato sauce (all from either my herb garden or farmer’s market) for everyone for dinner with gluten free pasta. I had it for lunch the next day and it was amaahzing! Wednesday we had the cauliflower and lentils that Shari suggested and I devoured it. The kids were “meh” because they’re not huge cauliflower fans, but they did eat it all. I served some random veggies as sides that night too. Thursday was veggie delivery day so we had a huge salad. Friday was pizza night and we ate the tuna steaks Saturday and salmon Sunday so dad could grill.

This week we did a big shop at WalMart (more on that later) so we’re fully stocked again. That means more animal protein this week than normal. My husband will be thrilled. Watch the rest of the week for recipes.

MEAL PLAN:

Monday: Arugula with Orzo and Tomatoes

Tuesday: Fingerling Potato with Green Beans and Arugula Salad (We got lost of arugula in this weeks shipment. Can you tell?!)

Wednesday: Garlic Chicken and Potatoes with green salad

Thursday: Pesto made with Garlic Scapes and gluten free pasta shells

Friday: Sausage and Polenta (a kid favorite)

Saturday: Shrimp Tacos

Sunday: Leftovers

For my Menu Planning I love using