I'm more than ready to jump back on the meal plan train after weeks of eating decadent holiday meals and way too many trips to various restaurants. I'm not joining any of you crazy Whole 30ers but I am ready for more vegetables in my life.
Monday: Creamy Tomato Spinach Soup with Quinoa and Chickpeas served with crusty no-knead bread and fresh pineapple for #MeatlessMonday. I made this bread and did 1 cup whole wheat flour + 2 cups all-purpose flour. I also added 2 tablespoons of finely chopped fresh rosemary, about 1 teaspoons of cracked black pepper, and a cup of finely grated asiago cheese at the initial mixing stage because I am incapable of following directions.
Tuesday: Leftover Slow-cooker Chicken Teriyaki-ish that I froze a couple weeks ago, steamed broccoli, and fresh pineapple.
Wednesday: Mom's Macaroni and Cheese served with green salad and barbecued sausages.
Thursday: Grilled flank steak served with giant green salads.
Friday: Breakfast for dinner - leftover flank steak with eggs served with pancakes and fresh fruit. Real talk: the pancakes will likely be served with berry compote and whipped cream.