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Spinach Avocado Goat Cheese Quesadillas and Macadamia Nut Crusted Mahi Mahi with Mango Avocado Salsa are just two of the amazing and nutritious meals on this week’s meal plan.
Well, it’s here. Today is the first day of Spring Break and we are one of the few people who are home, not going away. The sun is shining, it finally stopped raining and my kids are playing outside. Things are moving along with my house and I hope we have some good news to share in the next few weeks.
Did I mention how stressful it is to sell your house with three little boys?
It’s not easy. But I am starting to see the light at the end of the tunnel. And it looks really bright!
I can’t wait to get back into my normal cooking and baking routine. I definitely needed a break (I was feeling burnt out) and it was nearly impossible to keep my house clean, but I am absolutely missing it. My family misses my cooking too and that makes me happy. It’s nice to feel appreciated!
I can’t wait to rekindle my love of cooking this week. I want to cook ALLLLLL the things, starting with the Prosciutto Asparagus Goat Cheese Frittata! I will only make half with the prosciutto since I don’t eat it. It just sounds so fresh and springy!
Let’s check out the other fabulous dishes…
Macadamia Nut Crusted Mahi Mahi with Mango Avocado Salsa from Flavor the Moments (love these colors!)
Prosciutto Asparagus Goat Cheese Frittata from greens & chocolate.
Spring Green Mason Jar Salad from Spoonful of Flavor.
Prep Ahead Tip: The mason jar salads can be made up to 3 days in advance.
White Bean Chicken Chili Soup from Hip Foodie Mom.
Spinach Avocado Goat Cheese Quesadilla from Lauren Kelly Nutrition.
The only one I can vouch for are those quesadillas above. And let me tell you, they are out of this world!
What will you make first?
Have a great weekend!