.Weekly Menu Plan Week 56 is extra delicious with plenty of easy dinner and snack options, including a cocktail inspired burger, a southern classic, a proven winner, and plenty of things that even the pickiest of eaters will love!
Tee-Gee-Eye-Efffff! Whew! Happy Friday, Friends. This week was a real doozy for us! It’s been awhile since I’ve been this happy to slide into the weekend like I’m winning the World Series by sliding into home plate. Why? For the simple fact that I made it through a week packed with so many commitments and didn’t miss a one of them. That is reason enough for celebration, amiright?
With Mother’s Day being this weekend, my family instructs me to plan a weekend centered around what I want to do. What a concept, eh? So I’m planning a Girls Only run with Daisy Mae on Saturday. (Lulu the pup is too tiny to keep up the pace for long.) We might hit up Avengers: Infinity War that night. I’ve been dying to see it so NO SPOILERS please! 😉 Sunday will start out a little leisurely before spending the day watching Son #1’s off-season soccer games. Believe it or not, there’s nowhere that I’d rather be than soaking up a few rays and watching a couple of soccer games, so it’s all good!
Do you have any fun plans for the weekend? I’d love to hear about it! Whatever you do, be sure to make time to shop for the Weekly Menu Plan Week 56. We’ve got some seriously good stuff planned for the week ahead. Take a look:
Jenni/Pastry Chef Online brings a Sunday Brunch vibe to Monday night with her cocktail inspired Bloody Mary Meatloaf Burger. You heard me. All of the goodness of meatloaf meshed with the flavors of a Bloody Mary cocktail. Serve it up with some spicy sweet potato oven fries and dinner is served!
Erin/The Speckled Palate keeps the weekend vibes going into the work week with her Chipotle Lime Beer Can Chicken. This succulent wonder packs a bit of heat with a smooth citrus finish. It’s a definite must for maintaining that weekend barbecue feeling of relaxation on a Tuesday.
I always look forward to the midweek Hump Day, but never more than when Cheryl/Pook’s Pantry’s Melting Potatoes with Garlic and Herbs is on the menu. These golden brown potatoes are aptly named because they practically melt in your mouth. I suggest serving them alongside my Roast Chicken with Cherry Balsamic Glaze. You’ll be so glad that you did.
I’m serving up an easy recipe on Thursday with my Slow Cooker Chicken Andouille Beans and Rice. Light and spicy chicken andouille sausage and dried pinto beans simmer all day in the slow cooker in a flavorful broth. I love coming home to the welcoming aroma of this dish! Whip up a quick batch of rice, and dinner is served! The leftovers keep well in the refrigerator (or freezer). That way, a healthy, hearty lunch during the week is just zap away.
Jenni takes Friday Pizza Night to a new level of fun with her Homemade Pizza Bread. The bread dough is made from scratch with absolutely no yeast, so those of you that are intimidated by yeast have nothing to fear. Jenni recommends making the dough the night before you want to use it. So go ahead a whip up a batch during all of that time that you’re saving by making my slow cooker beans and rice on Thursday night! Don’t you just love how we work together to make your life easier?
For the weekend, I’m sharing a healthy snack that to be honest, is often my stand in for lunch. Skinny Hummus is light and creamy from the addition of Greek yogurt, with enough lemon and garlic to pack a punch. My recipe also differs from traditional recipes in that I skip the ground sesame paste (tahini) so it’s allergy friendly for those with a sesame allergy. Add a mess o’ sliced veggies and you’re well on your way to healthy snacking.
And because it’s pretty much against our collective natures not to give you a little something sweet, Erin suggests her Lemon Blueberry Coffee Cake to round out the Weekly Menu Plan Week 56. This lemony breakfast cake has a thick ribbon of blueberry preserves in the middle. That and the gloriously crunchy topping that will keep you coming back for just one more nibble.
What recipe do you want to nibble on the most from the Weekly Menu Plan Week 56?