Weekly Menu Plan Week 3 is all about tossing veggies into the mix for hearty, healthy meals with an abundance of fresh flavors.
Oh, man! I’m loving all of the fresh flavors and colors in this week’s . If what they say is true about eating with your eyes first, then those peepers are going to feast on Weekly Menu Plan Week 3. This week is all about Eating the Rainbow by letting veggies take center stage with protein in the supporting cast. The resulting dinners are abundantly satisfying.
I can’t think of a better way to start the week than with this Girl in the Little Red Kitchen’s Gnocchi with Chicken Sausage, Brussels Sprouts, and Apples. Hearty comfort food that is still deliciously light and ready in 30 minutes is always a weeknight winner.
The comfort continues on Tuesday with The Wimpy Vegetarian’s Asparagus Carbonara with Horseradish Breadcrumbs. Horseradish breadcrumbs, y’all!! Those zippy bits of carbohydrate happiness top a simple pasta carbonara with tender asparagus and plenty of parmesan cheese.
Things get even more satisfying on Wednesday with Pastry Chef Online’s Chicken with Mushrooms and Thyme. This easy dish is adapted from the “Eat Right for Your Sight…” cookbook. As such, it has the added benefit of being chock full of vitamins that support good eyesight.
Pook’s Pantry helps us avoid the Takeout Trap with her Soba Noodles with Stir Fried Vegetables. I’m all over any dinner that goes from fridge to fork in just 20 minutes and tastes this good!
I round out the week with this fantastic Spring Vegetable Tart (Quiche). The rainbow of colors from tomatoes, eggs, cheese, sweet peppers, asparagus, and purple onion is infinitely more delicious than that silly little unicorn frappuccino that everyone’s talking about. If you want to heft it up a bit for a heartier appetite by adding some ham, then I certainly won’t be the one to stop you. Adding a little pork makes my men-folk forget that I’m feeding them a ton of vegetables. Kind of.
Jenni comes back to serving up the southern comfort food with her Spicy Succotash with Bacon and Fava Beans to round out a meal or as a dinner in its own right. Either way, this blend of two types of corn, tomatoes, green chiles and fava beans is not to be missed.
My girl Sarah brings it with her Lemon Blueberry Scones for dessert this week. Sweet blueberries tucked into a light and buttery scone with a drizzle of lemon glaze…YUM! I’m thinking that these scones are perfect for breakfast, tea time or dessert.