Did you see my new recipe for Cucumber Ranch Dressing at the end of last week? It was a big hit at our house this past weekend as we had some play dates and all of the children enjoyed dipping their veggies in it.
And I finally got around to trying my hand at making my own larabar-style snack bars. I made Apricot Date on the left in the picture above and Chocolate Coconut on the right. So easy to do and I definitely need to tweak and play around with flavors. But we have some great grab and go snacks for the week!
Here is what is on the menu this week, plus plenty of fresh fruit (strawberries, kiwi, oranges and apples):
Meal 1: Tasty Tofu Nuggets with Roasted Sweet Potatoes and Zucchini
Meal 2: Yaki Udon with an Orange Sesame Spinach Salad
Meal 3: Marinated and Baked Pork Loin with Freekeh and Green Beans
And in case you missed it last week, I’ve changed how I’m laying out my menu plan for the week. For my schedule, I cook about 4 times per week. The other nights are leftovers (from this week or from the freezer), repurposed leftovers or eating out (usually just once per week).