Spanish Chicken and Rice and Salmon Nicoise Salad are just a couple of the delicious, nutritious dishes we have featured on this week’s meal plan.
As we hold onto the last few weeks of summer, let’s enjoy as many of the delicious, fresh fruits and vegetables as we can. I know so many people started school already, but I am still in full force summer mode.
Anyone out there ready for apples and pumpkins? Or you still like your peaches, corn and watermelon? I am still loving all things summer but I think once September starts, I’l be ready for my fall loves. What do you think? I see people posting Halloween recipes and I think it’s too early???
Anyway, if you are like me you are eyeing up that Grilled Flatbread with Arugula Pistachio Pesto, Nectarine, and Prosciutto (hold the prosciutto for me please!). I just adore pesto so much so that’s what I am starting with this week!
Let’s get this party started…
Spicy Korean Noodle Salad from Hip Foodie Mom.
Make ahead option: the fish sauce dressing, gochujang dressing (optional) and all of the veggies can be prepped a day in advance and kept in the refrigerator. This noodle salad can be spicy or non-spicy.
Warm Berry Spinach Wheat Berry Salad from Lauren Kelly Nutrition.
Prep Ahead: Cook the wheat berries ahead of time.
Grilled Flatbread with Arugula Pistachio Pesto, Nectarine, and Prosciutto from Flavor the Moments.
Prep Ahead: The pesto may be made in advance and stored in the fridge for up to 5 days or frozen.
Salmon Nicoise Salad from greens & chocolate.
Prep Ahead: the dressing can be made in advance, and the green beans, hard boiled eggs, and potatoes can all be cooked in advance.
Spanish Chicken and Rice from Spoonful of Flavor.
Now THAT looks really good too and I bet my whole family would love it!
Don’t forget the convenient shopping list. Or if you are like me and you do forget it, just pull this up on your phone. That was me last week…
Thanks for stopping by! Have a great weekend!