In truth, we didn’t have much leftover from the lettuce wraps or the carne asada steak with tomatillo and avocado salsa. Those were my husband’s favorites of the week. As much as I detest this Whole 30 nonsense (there, I said it), it is certainly giving me some room to be creative in my menu planning.
The other part of last week’s menu that I loved is that the cooking was relatively simple and really easy clean-up. These are the reasons to make the entire menu. I came in right at about $100 with the other groceries I had to purchase for the week–not bad at all for the amount of produce and meat I had to purchase.
This week, I’m hoping I chose wisely again with taste and clean-up. Here is the menu:
I’m still craving pasta. I still can’t wait for cheesy pasta. This has not (and will not) change. Soooo–I’m subbing cheese for bacon. I guess that’s an ok tradeoff. Monday’s dinner is Zucchini noodles with scallops and bacon c/o meatified. I am pretty pumped about this dish.
Tuesday (which is traditionally reserved for Taco Tuesday in our house) is now hosting the Chicken and Avocado Lime Soup c/o Cooking Classy. I really love this soup, so it doesn’t seem like too much of a sacrifice.
I found my last recipe on The Iron You and I said aloud, “well that’s clever…” Guacamole burgers on portobello mushroom “buns.” I’m a big fan of mushroom dishes, so I can’t wait to try these ‘buns.’
I hope this saves you all some time and money! Happy shopping and healthy eating…(yay and ugh at the same time…)