I’m trying my hardest to write a post about my Sunday meal planning activities over the weekend for the past week.  I apologize for being a couple of days late with last week’s meals, but here it goes…

Week 3:  I went grocery shopping on Sunday. For lunches, I made a quinoa salad.  I planned to make dinners on Sunday, Monday and Wednesday. Each night I also had a salad made with arugula, tomatoes and some nights avocado too. Yum!

Lunches: My original idea was to mix this quinoa salad with pesto as the dressing.  Unfortunately, my food processor is out of commission so I although I tried to make pesto in the Vitamix, it did not come together as nicely as it should have, so I just added a little olive oil and it was so good!

Tomato Basil Quinoa Salad

• 1 cup quinoa, cooked and cooled
• 1 cup tomatoes, chopped
• 1 cup kale, chopped
• 1/2 cup scallions, chopped,
• 1/2-3/4 cup basil, chopped
• 16 oz. can chickpeas, rinsed and drained
• 1-2 tbsp. olive oil

Mix ingredients together and chill.

Dinners:

• Sunday: Grilled chicken and roasted brussel sprouts
• Monday: Hake, roasted cauliflower and roasted sweet potatoes
• Tuesday & Thursday: leftovers
• Wednesday: Turkey tacos with black beans
• Friday: Pizza night for the boys
• Saturday: Sushi take out

Hope these posts help with your meal planning. Until next week…