This week’s menu is built around keeping things simple while still making room for a couple of meals I’m especially excited about. Between leftovers, easy lunches, dinner with friends, and a work trip at the end of the week, there are only two dinners that require cooking—which is exactly the kind of balance I aim for during busy weeks.
this week’s menu
MONDAY
L: leftover chinese takeout
D: summer veggie ravioli
TUESDAY
L: italian chicken roll-ups
D: dinner out with friends
WEDNESDAY
L: snack plate
D: grilled maple garlic chicken thighs | arugula pear parmesan salad w/ hot honey dressing
THURSDAY
L: italian chicken roll-ups
D: ✈️
FRIDAY
L: ✈️
D: ✈️
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