It’s weekly meal plan with the Dinner Divas again. Up now: Week 3! Click here for previous weeks’ plans.The Dinner Divas Weekly Meal Plan, Week Three is out and features an almost all-vegetarian week. Susan used a bit of chicken sausage in her Monday meal, and yours truly is sharing some chicken as well as a side dish with bacon in it, but for the most part, this is a vegetable-heavy week. Even the meaty meals contain a lot of vegetables. What a perfect springtime menu! Here we go:
Dinner Divas Weekly Meal Plan: Week Three
Start off the week right with this hearty yet healthy meal of Gnocchi with Chicken Sausage, Brussels Sprouts, and Apples from Girl in the Little Red Kitchen. Get your skillets ready and grab a package of frozen gnocchi so you’re ready to cook!
Lord, but this sounds tasty! I adore a good pasta carbonara, and Susan from The Wimpy Vegetarian’s version also has loads of asparagus in it. Serve Asparagus Carbonara as a main or a side, and consider making it with other vegetables in place of asparagus. And, if you’re not a vegetarian, by all means add bacon.
Wednesday gets us halfway to the weekend, and we celebrate with these simple and flavorful Chicken Thighs with Mushrooms & Thyme. You can use breasts if you prefer, but I really do love the deeper, richer flavor of thighs. Either way, you’ll love the mushroomy-thymy sauce spiked with a hit of balsamic vinegar. Enjoy!
Another veggie offering, this time from Cheryl at Pook’s Pantry. It is hard to say no to noodles, right? Especially when they’re Soba Noodles and Sesame Stir-Fried Vegetables. Light yet satisfying for warmer evening.
Greet Fri-Yay with this lovely Spring Vegetable Tart featuring asparagus, sweet peppers, and tomatoes in a Romano-cheesey custard. We have Kirsten from Comfortably Domestic to thank for this one. Delicious!
It’s Extras time! First up, you’ll be ready for brunch–Mother’s Day brunch, even–with these tender and berry-studded Lemon Blueberry Scones from Sarah of The Chef Next Door. Extra fancy with the light drizzle of lemon glaze, too!
Extra number two is from me this week. Spicy Succotash with Bacon and Fava Beans brings a little sweet and a little heat to a Southern staple. Celebrate springtime favas with this recipe, or feel free to use dry or sub them out for more lima beans. If you’ve never put tomatoes in your succotash, you’re in for a treat. Make it hotter like I did by using Ro-Tel and cayenne, or back off the spiciness by using plain diced tomatoes and reducing the cayenne. A lovely dish that tastes great either hot or at room temperature, this succotash is a good dish to take on a picnic or to a potluck.