Spring has definitely sprung over here in New England! The weather is alternating between bright and sunny and almost warm (we made it to the park last week– YAY) and rainy. Typical, but we’re embracing more sun and warmth with some brighter meals!
Here’s what’s on our meal plan, this week:
Meal 1: Mushroom Ravioli with Arugula + Sausage
This was a request from my oldest daughter- we use the Trader Joe’s mushroom ravioli, cook up some crumbled chicken sausage on the side and toss with butter, arugula and parmesan right before serving. SO good (and easy!).
Meal 2: Spring Salmon Nicoise Salad
Nicoise salad has been a longtime favorite of mine- especially in the spring! Though traditionally made with tuna, I LOVE it with honey dijon salmon and a tangy shallot herb viniagrette. Stay tuned for this recipe!
My kids love this easy, 20-minute dinner! This week we have a bit of an asian theme going on, and I’m here for it! This dinner comes together in no time in the instant pot, and I prep some rice in the rice cooker or cauli rice on the stove on the side while the chicken is cooking for a full meal.
Make it: Instant Pot Chicken and Broccoli
Meal 4: Thai Green Chicken Curry
I’m all about using similar ingredients to save time and money in my meal plans- so if I’m buying chicken, I might as well double up- and if I already have green beans- this (pretty close to authentic) Thai Green Chicken Curry is where it’s at!
Make it: Thai Green Chicken Curry
Meal 5: Asian-style Lettuce Cups
Come and join me to make this in my weekly Cook with Kris on Thursday at 2pm EST over on my Instagram!
This week’s prep:
- Prep broccoli for chicken and broccoli
- Prep green beans for 2 dishes
- Cook hard cooked eggs for nicoise + snacks
- Make salted caramel energy balls for snacks