Weekly Menu Plan Week 54 brings several satisfying vegetarian dinners to the table, along with loaded biscuits, a chicken dish that’ll set your world on fire, and two fruity desserts for the weekend.
Well I certainly hope that you’re hungry this week, Friends. Spring may have finally sprung, which is evident in the food that we Dinner Divas are sharing this week for the Weekly Menu Plan Week 54. Warmer weather just begs for healthy, lighter dinners that are full of flavor and super satisfying. More than half of the menu this week is hearty vegetarian fare! Lest you think we’ve gone off the deep end and abandoned comfort food entirely, we still have a couple of dishes and desserts that are worthy of eating your feelings. It’s all about balance, my friends, and the Weekly Menu Plan Week 54 has it.
Take a gander at what’s on tap for this week:
I’ll be honest, I am not a huge fan of tofu. There’s just something off about the texture that I have a hard time wrapping my head around. I’ve tried. Really, I have. Tofu just doesn’t do it for me. That said, Pook’s Pantry’s Vegan Crispy Tofu Asian Noodle Bowls are too delicious to avoid. The crispy tofu is the perfect compliment to the fresh lo mein noodles and all of those crisp vegetables. This is officially the only tofu dish that I will happily eat over and over again.
I’m currently crushing on these Moroccan Roasted Veggie Power Bowls from my friend Lindsay’s cookbook, Nourishing Superfood Bowls. The homemade harissa spice blend adds both spice and interest to the roasted broccoli, cauliflower, and garbanzo beans. Finished with fresh greens, lentils, radish, and a squeeze of lemon, this is no ordinary dinner. It takes less than 30 minutes to make this balanced meal that can be eaten for days afterwards. I like to serve it as a main dish one night, and then portion it for lunch size meals with proteins like hard boiled eggs or cooked chicken for the coming days.
Dinner is a snap with the help of store bought hummus and Jenni/Pastry Chef Online’s Easy Delicious Hummus Toppings. I can’t even tell you how many times that I’ve eaten Sabra hummus for dinner with cut vegetables and pita chips. There’s no shame in that game. Jenni kicks that idea up a few notches with recipes for a chopped Greek salad, and Zaatar Roasted Chickpeas hummus toppers. Heck, that sounds like two meals in one to me! Bonus!
Now y’all know how much I love biscuits! Well, I also love Erin/The Speckled Palate for her Chili Cheese Biscuits because they’re like a full on dinner in biscuit form. She folds chili spiced meat and cheddar cheese into southern style biscuit dough for one savory biscuit. I think that a couple of these biscuits will be perfect alongside a simple caesar salad for dinner on Thursday.
I’m thanking God a little extra this week for Friday because that means it’s time for Cheryl’s Cheese Stuffed Queso Fundido Chicken. All of those Poblano peppers, caramelized onions, and gooey cheese both inside and on top of chicken breasts?! Holy moly, I am in love!
I’m also loving my Lemon Sweet Rolls. Something about the warm spring air makes me crave these something fierce. Soft sweet dough wrapped around tangy lemon curd and topped with a lemon cream cheese icing…gah! I love these things. You will too. I suggest making the dough on Friday night and popping it in the refrigerator. Then get up a tad early on Saturday morning, and surprise your family with these tangy sweet rolls for breakfast. I guarantee that that the smell of these baking will get everyone out of bed to investigate.
If you’re look for a fruity dessert that comes together a bit faster, try Jenni’s Pineapple Upside Down Pound Cake. Yes, pound cake! All of that gooey, caramelized pineapple baked atop thick pound cake is a great way to spend a lazy weekend morning.
So what’s your favorite recipe on the Weekly Menu Plan Week 54?
Drop a comment and let me know!