| Sunday: | Suz still in Boston, Christian veggie pasta (DIY) |
| Monday: | Suz still in Boston, Christian grilled chicken and veggies (DIY) |
| Tuesday: | Leftovers: veggie pasta (Suz still in Boston) |
| Wednesday: | Easy take-out |
| Thursday: | DIY grilled shrimp tacos with peach salsa and smashed avocado |
| Friday: | Grilled whole grain bread topped with sauteed zucchini, tomatoes, onions and a poached egg (DIY) |
| Saturday: | Leftovers: grilled shrimp tacos with peach salsa and smashed avocado |
I’m returning from vacation this week, but not until Wednesday so for the early part of the week Christian is on his own. He’s a great cook, but neither one of us really enjoy cooking (and cleaning) for one so he’ll likely keep it simple with things like omelets, grilled chicken or maybe a quick and easy pasta. Since I get in a bit late on Wednesday and Christian is picking me up, we’ll do a rare middle of the week take-out. Probably Pacific Catch…the Poke Wasabi Bowl, to be exact.
The rest of the week will also be pretty simple since it’s always a bit hectic readjusting to the real life after being away for a while. Our DIY grilled shrimp tacos with peach salsa and avocado were so successful the week before we left for vacation that we’re actually just going to do a repeat of that…super simple, healthy and delicious. We’ll try a new DIY creation on Friday and grill some whole grain bread, top with a mixture of grilled, chopped zucchini, tomatoes and onions and a poached egg. Nice easy way to use up summer veggies and have a quick healthy dinner.
I know it’s a heavy DIY week…back to experimenting with fun new recipes next week!