The end of the school year always means utter madness, so the focus this week is on making quick & nutritious meals.
Monday: Veggie Stir Fry
I am recovering from a stomach bug that has left me still trying to ease my way back into eating. I’m keeping it simple with a quinoa veggie stir fry to start the week.
1-2 heads broccoli
Handful of snap peas
Tofu (if desired)
Tuesday: Tortellini with Kale Pesto and Peas
Tortellini with Kale Pesto and Peas
Ingredients for Kale Pesto:
2-3 cups kale
1/4 cup Parmesan cheese
Ingredients for Tortellini Dish:
1 small or large package pre-made tortellini
1 yellow onion
6 cups veggie broth (I sometimes cut this back to 4 cups, so it’s not so liquid-y)
1 1/2 cups frozen peas (about 1/2 a standard-size frozen bags
Wednesday: Pizza a la Stephen
I’ll buy some veggies and my amazing husband will turn them into an immaculate pizza!
Thursday: Burrito Bowl
Ingredients for Burrito Bowl:
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)
Friday: Date night!