| Sunday: | Teriyaki Pork Chops with Roasted Rapini & Tomatoes |
| Monday: | Veggie Quinoa Pasta |
| Tuesday: | Leftovers: Pork Chops with Roasted Rapini |
| Wednesday: | Veggie Frittata with Sweet Potato Homefries |
| Thursday: | Leftovers: Veggie Quinoa Pasta |
| Friday: | Leftovers: Veggie Frittata |
| Saturday: | Eat Out |
This is a fully DIY week…trying to stretch what I have in the house and keep it a bit simple since I know it’s going to be a bit hectic. So Sunday I’m using one of my favorite Soy Vay marinades to grill up some pork chops and serve alongside Roasted Rapini & Tomatoes. Monday I’ll try out some of this gluten free quinoa pasta I have and just toss it in a simple sauce with some sauteed veggies. I’ll be using mushrooms, onions, red pepper and baby kale with some canned tomatoes, but feel free to use whatever veggies you have on hand. I’ll then have those sauteed veggies do double duty for me later in the week by turning half of them into a frittata. Easy, breezy, inexpensive and healthy week!