Here we are again, friends! It is meal plan Friday, and the Divas have you covered with our weekly meal plan post, week 2 of our second year! This week, we have some vegan and vegetarian options as well as a tasty, gooey chicken dish, some cheese biscuits that you can use as a side or to make wee sliders even, and two sweet extras. Literally. Lemon-scented sweet rolls and pineapple upside down pound cake.
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Vegan Crispy Tofu Asian Noodle Bowl from Pook’s Pantry. Some people think they don’t like tofu. That’s because they’ve never had it truly well-prepared. The secret? Super crispiness. Just look at that! You need this, any night of the week.
Moroccan Roasted Veggie Power Bowl from Comfortably Domestic. You have to check out this post. Not only does this dish stand alone, but Kirsten shares how she served it for 3 different meals. Same base, different meals. Versatile and healthy, you’ll want this recipe in your back pocket for sure.
Hummus with Chopped Greek Salad or Za’atar-Roasted Chickpeas from me. Another vegetarian extravaganza, topping store-bought hummus with easy-to-make toppings and then dipping in pita and/or vegetables makes this an easy weeknight meal. And for my money, spreading the hummus out on a plate makes for easier sharing. The Greek salad is bright with a salty edge from the feta, and the roasted chickpeas intensify the chickpea-ness of the hummus. I think you’ll love both!
Chili Cheese Biscuits from The Speckled Palate. Y’all. Erin put chili IN these biscuits! They’re like portable, poppable chili hand-pies, but way less messy. You want these. I certainly do!
Cheese-Stuffed Queso Fundido Chicken from Pook’s Pantry. Chicken breasts. Stuffed with gooey cheese. Topped with roasted poblanos and onions. And more cheese. Take a minute. Lord.
Lemon Sweet Rolls from Comfortably Domestic. Lemon sugar filling. Lemon cream cheese glaze. Wow your family for a weekend brunch. Can you imagine how good your house will smell and how happy your family will be? Lovely!
Pineapple Upside Down Pound Cake from me. This pound cake recipe is one of the most popular on the blog, and with pretty good reason. Fine-crumbed pound cake made with pineapple juice and a gooey, sticky, caramelized pineapple topping, all baked together in a big old Bundt pan. Enough to share. Or not. Your call.
And there you have it friends. We hope you enjoy this menu plan and make lots of delicious food for your family. This week is a good one to share with your vegan and vegetarian friends, too, since we have 3 vegan/vegetarian dishes here!
Make those shopping lists and get cooking. And please let us know what you make and how you like it–we are here to help!
Here’s a pin for you if you are on Pinterest and like to pin meal ideas. Enjoy!