One of the pitfalls in menu planning is following through on that menu plan! At least that was mine last week. True confession time. And it was because I never went grocery shopping after I planned out my menu. So we ate from food on hand, which can be a good thing sometimes and I just whipped up different meals based on availability. It is also why I keep a well-stocked kitchen. Frozen fruits and vegetables are just as healthy as fresh and really come in handy sometimes!
Here is what is planned for this week:
Meal 1: Shrimp and Grits with a Strawberry Spinach Salad
Meal 2: Rotisserie-Style Chicken in the Slow Cooker with Roasted Sweet Potatoes and Broccoflower
Meal 3: Veggie and Goat Cheese Frittata (using whatever leftover veggies on hand) with Cinnamon Raisin Sunflower Bread
Meal 4: Chicken Sausage and Peppers with Whole Wheat Shells and a Mixed Green Salad
Have a wonderful week! And Happy Easter!
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