Happy #menumonday, friends!
Happy New Year, and welcome to birthday month! We have three January birthdays in our house, so we celebrate all month long. Today is our first day of school after Winter Break, so I’m back to work. We are covered in snow here in the Inland Northwest, which is beautiful but makes driving interesting. Now that Christmas and New Year’s are over, I’d be pretty happy to move on to Spring weather, but Mother Nature disagrees with me. I guess it’s all right if it means less of a fire season this summer.
Since we’re all cozied up and staying warm, I’ll still be putting some comfort foods on the menu, but I’ve also been hunting up some of my healthier recipes, or figuring out how to make substitutions and conversions in some of my existing ones to make them a healthier but still tasty. One of my goals for 2021 is to get back to eating more veggies with each meal, and you’ll see that reflected in my menus.
Here’s the plan for the week:
Monday: Roasted Chicken and Veggies
Tuesday: Quinoa Enchilada Casserole
Wednesday: Leftovers
Thursday: Chicken Curry
Friday: Takeout
Saturday: Leftovers
Sunday: Chicken Taco Soup
Rebecca Meek 