Hey Guys! It’s Sunday! What are you prepping this week? Here is what I have for my plan!

This week, my husband has been working on emptying some boxes that I have neglected to get to since we moved. He found some of my old “5 dinners, 1 hour” recipes and I decided to resurrect some of those for this week!

I was able to find our traditional Easter fixings at Kroger, so for Easter Sunday, we will be having Ham, Brussels Sprouts, Potatoes and Rolls.

We really enjoyed our Taco’s from Niche last Monday, so we decided that we will do that for dinner again this week! #SupportLocal

I also purchased a new cookbook - Thug Kitchen - and I am excited to try some of the lunch recipes. It is a plant-based cookbook and filled with great tips and tricks if you can appreciate the way it is written ;p

Breakfast

Keeping breakfast simple this week! I have left over yogurt and cottage cheese like crazy right now! So I don’t want it to go to waste.

What I do like to keep in mind is starting out the morning with a good amount of protein! Ideally, I would like breakfast to contain 20-25 grams. I also like to consider my fats here, 5-10 grams of mono- or poly- unsaturated would be a great start. I usually add about 2 tablespoons of almonds to my breakfast for fat. This is a great start to the day and will keep me fuller longer.

Lunch

Like I said above — I am excited to try a few new recipes this week! They were super easy to shop for! Here is the recipe for Vietnamese Rice Noodle Salad from Thug Kitchen:

1 package maifun or thin rice noodles 1/2 head of lettuce, chopped 2 medium carrots, cut into match sticks 1 cucumber peeled, cut into match sticks

1 cup thinly sliced mint 1 cup thinly sliced basil 1 cup chopped cilantro 1 cup sliced green onions Toasted Sesame Dressing 1/2 cup roasted peanuts, finely chopped Lime wedges for serving

1. Cook the noodles, drain and rinse under cool water until they are cool to the touch. Set Aside.
2. Then mix with the veggies! Drizzle the dressing
3. Serve with Lime slice
4. Sooooo easy! I may add chicken to this one, not sure yet.

Dinner

Using 5 dinners 1 hour makes things pretty simple, it gives you a grocery list for all the meals in the week and on the recipe sheet, it gives you “prep ahead” instructions as well as “day of” instructions. On Sunday, you prepare the “prep ahead stuff” and then you are mostly ready to go for the day of!

1 Package of Gnocchi 2 Avocados 1 package of salad greens 1 Onion 2 Bell peppers 1 T Olive Oil 2 Cans Black Beans 1 t Chili Powder

2 t Cumin 2 t paprika 2 t minced garlic Salt and pepper to taste 2 tomatoes 1/4 C Cilantro 1 T Lime Juice 1/4 t Salt

1. Chop bell peppers and onions into strips.
2. Rinse and drain black beans. In a bowl with the beans, add chili powder, cumin, paprika, garlic, salt and pepper to taste
3. Cook peppers and onion in hot skillet with olive oil, until slightly tender, remove and set aside
4. Add olive oil to skillet and add Gnocchi. Cook until browned.
5. Pour pepper/onion mix and black bean mix into the skillet with Gnocchi. Cook until warmed through.
6. Chop tomatoes and cilantro, add lime and salt - this will be tomato relish
7. Serve with tomato, avocado and green salad

Shout out if you’d like some more of the recipes listed above! I’d be happy to share!

Let’s make this week great, stay safe and let’s Eat Better, Owosso!

Happy Easter!

-Rachel