Happy Summer, everyone! Here is some dinner inspiration for your week!
MONDAY – Slow Cooker Hawaiian Chicken served over rice with purple cabbage, shredded carrots, green onion, spinach, cilantro, and avocado. — If you have leftovers, make it into a salad for lunch the next day! The chicken tastes good cold as well!
TUESDAY – Spaghetti Squash Pad Thai — We had this recipe for the first time a few weeks ago, and oh my goodness, I still can’t get over how good it was! If you are pushed for time when making dinner, prepare the spaghetti squash the night before and refrigerate it. Prepping the spaghetti squash takes the longest for this recipe…everything else comes together super quickly!
WEDNESDAY – Egg Sandwiches served with sauteed zucchini and yellow squash (or substitute your favorite veggies!). — I like to add tomato and smashed avocado to my egg sandwiches, and this time I am adding bacon. I usually stay away from bacon unless I am at a restaurant because I hate dealing with the grease and mess of prepping bacon, but my cousin told me that he likes to cook bacon in the oven, which cuts down significantly on the clean up!
THURSDAY – Trader Joe’s [frozen] Cilantro Chicken Wantons served over rice and sauteed veggies (red pepper, spinach, edamame, zucchini, etc.) — These have quickly become a staple in our house! You can fry them up in a little oil in a pan or heat them up in the microwave, but either way this is a great option for a quick meal!
FRIDAY – Honey Garlic Chicken and Veggie Skewers served with sweet potatoes — This is a great meal for summertime, especially if you have a grill! Instructions on how to cook these in the oven are also included if you don’t have access to a grill (like me ).
Happy Cooking 🙂