Happy Meal Plan Monday, Readers!
January is finally over! I am kind of sad because its my favorite month of the year. But the year must go on! I am also sad because its our last full month in California 😦
So we are planning on lots of fun activities to go out with a bang. I am trying to keep in mind what food we need to use up the next month. That way when we move out I don’t have to throw a bunch of stuff out!
We also give whatever is left over to neighbors and friends too.
I hope you have a great week! Stay tuned for Wednesday’s 3rd anxiety’s healing post!
Monday // Croissant Breakfast Sandwiches with Hollandaise Sauce, Hash browns and Fruit
I have been wanting to try my hand at a homemade hollandaise sauce. A hollandaise sauce is an egg based sauce with butter and lemon in it. I’m pretty sure its hard to make, which is why I am excited to make it.
Hopefully it turns out okay!
Tuesday // Ground Beef Tacos with Salsa and Guacamole
I have been in the mood for some simple beef tacos. So simple and delicious! Add some cheese, lettuce, tomato, guacamole, sour cream and you’re good to go!
Wednesday // Sweet N Sour Chicken with Fried Rice
I thought this might be a nice change to the regular chicken I make. Sometimes, I really don’t like chicken because its so bland. However, its also versatile and goes with just about anything so I guess thats Good!
Thursday // Chicken Saltimbocca with Rolls and Roasted Sweet Potatoes and Broccoli
I haven’t made Saltimbocca in a while! It’s pan seared chicken cutlets with a thin sliced of prosciutto on it and seasoned with sage. Makes fore good leftovers!
Friday // Lamb Madras with Jasmine Rice
Since I made some Reshmi Kebab last week, it was DELICIOUS by the way, my husband has requested his favorite Indian cuisine. His favorite is a creamy tomato based curry sauce with lamb in it.
I am always up to the challenge of new meals so here we go!
That’s all the meals for this week! We hope you enjoyed them! Let us know in the comments below what some of your favorite meal plans are.
Thanks for reading,
~Erin, The Short Chef