meals, april 12-18

We are excited to have visitors at the house — even though things will be busy with the upcoming marathon, I still like to plan and entertain guests.

With their visit, we are making things super simple on Thursday — rotisserie chicken, broccoli fries, and leftover vegetables/salad from the week.

Friday, we are going to make buffalo chicken salads with fries.

Saturday, we will do a lovely brunch and keep it simple with Art Smith’s Steel-Cut Oats with Greek Yogurt & Blueberries (Healthy Comfort, P15) but will substitute Icelandic yogurt.  For dinner, my husband and I are going out, so I figured on leftover rotisserie chicken and rice bowls, chipotle style, with lettuce, tomatoes, jalapeños, cilantro-lime dressing, and guacamole.

Sunday, will start with a light breakfast before church (Art Smith’s oatmeal/yogurt). We are going to host a post-church/yoga brunch with a platters from our new cookbook: Platters and Boards by Shelly Westerhausen & Wyatt Worcel (P52 & 73). For dinner, we are going to do marinated chicken on the grill and potatoes, served with leftover vegetables from brunch, beets and chimichurri. We will also make cupcakes to decorate to inspire my husband to run a great marathon!

Monday, we will do sprouted bagels for breakfast, fruit, and tomato salad (for me); we will go out for dinner or order delivery after the marathon.

Tuesday, my parents are staying an extra day so that my husband can take a yoga class with me. We will probably grab dinner afterwards or something else on Boylston Street. My parents and the kids will have chicken sausage & pasta with leftover vegetables or beets.

Wednesday, we are going to make things easy shredded beef with carrots, mashed potatoes, and leftover vegetables/beets/salads.

Thursday, date night. The kids will have leftovers.

For weekday breakfasts, the kids will have chia pudding, cereal, or eggs; for lunches, we have stuff to make pizzas and turkey sandwiches/grilled cheese. I’ll likely make smoothies and the kids will have fruit and vegetables and cheese sticks to round these lunches out.

 

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