Hope everyone’s having a great weekend! I’m excited for April, the start of a new month filled with new goals and intentions! You may have noticed some Spring cleaning on my blog, a beautiful blog redesign by Purr Designs with a pretty smart index! I’ve also changed my email subscription to mail chimp, so if you stopped getting my recipes to your email you may want to check your spam folder. Other goals for this month are stepping out of my workout routine. I took a new TRX class at Beach Fit and had such a great full body workout (I’m still sore two days later) this will def happen again. It’s a short meal planning week for me, I’m heading back to Charleston SC for the final part of my cookbook shoot for Skinnytaste Fast and Slow, with photographer Helene Dujardin, food stylist Running With Tweezers, and prop stylist Kim Phillips. Photos are coming out so beautiful, I can’t wait for you to see this book!
Week 23 of sharing my weekly dinner plans. Pictured above is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here.
Skinnytaste Dinner Plan (Week 23)
- Monday: Eggs Pizzaiola with whole wheat baguette and salad
- Tuesday: Grilled Cumin Pork Tenderloin with Skillet Mexican Zucchini
- Wednesday: Pickle Brined Chicken Tenders with Salad
- Thursday: Asian Lettuce Wrap Chicken Chopped Salad
- Friday: Away
- Saturday: Away
- Sunday: Away
Original Source: Skinnytaste Dinner Plan (Week 23)