This week we start with Memorial Day. I'm volunteering for a trialthlon in the morning, so we will have our Meat Fest in the afternoon. On the menu are guacamole (avocado mashed with lime juice, onion powder, garlic powder, and salt), Ana's salsa, Tostitos Baked Scoops, and the grilled smorgasboard- tri tip steak, chicken sausage, asparagus, zucchini, and green onions.
Tuesday- Grilled Lemon Chicken with Tabbouleh
Wednesday- Quick Curried Chicken
Thursday- Beef Tamale Bake
Friday- Chicken Pot Pie
All of these recipes make 4-6 servings, so the leftovers will be used for lunches and/or frozen for sometime in the future when I am too busy to cook on the weekend. Sometime life happens.
Tip of the Week:
Chop all of the vegetables first portion them out for the recipes, so you can cook more than one thing at a time without losing your mind.