This week the Thrive At Five Weekly Meal Planning bloggers are bringing out some of our favorite recipes for your consideration. With five weekly main courses and three bonus recipes, I hope you’ll find somethings your and your family will enjoy, and that the suggestions will help take some of the stress out of your weekly meal planning.
With one slow cooker recipe, two vegetarian options, one Tex-Mex option, and one dinner with an Asian flair, I’d say the Thrive At Five weekly meal planning group has you well covered for dinner suggestions for this, the third week of July!
Blueberry Chile Chicken is beautifully browned chicken breast which simmers to a tender finish in an easy blueberry-chile BBQ style […]
If you’re looking for a weekly meal planning system to help simplify your busy life and to give you delicious […]
Whether you grow your own vegetables at home, visit a local farmer’s market for seasonal produce, or shop at your neighborhood grocery store, you simply must add this Farmer’s Market Fresh Vegetable Salad to your menu list while Mother Nature’s bounty of summertime goodness is at it’s peak of flavor! It is truly what summer is all about when it comes to flavor and freshness!
Each and every Friday the “Thrive At Five” group of food bloggers will feature five family-friendly main courses, along with three bonus recipes such as side dishes, desserts, appetizers, which are intended to take some of the stress out of weekly meal planning, and grocery store shopping. All the recipes we share will be family friendly, easy to make dishes which will use the freshest of seasonal ingredients.
One-Pan Italian Sausage, Fennel & Potatoes is a simply delicious, no fuss dinner! You can cook it on the grill, or in the oven. Either way you make it, you’re going to love the easy clean up and the perfect combination of flavors!
To get even cooking for this sheet pan lemon garlic shrimp meal, you’ll have to flip and stir the contents at least once during the roasting period and make sure that all the ingredients are in an even layer when you return them to the heat. You’ll also need to make sure to cut the potatoes into small size chunks, so they’ll cook at the same rate as the shrimp. Then, as soon as the potatoes are fork tender and the shrimp are pink and opaque, dinner is ready.
The thing I like most about this recipe (other than all the CHEESE), is how easy it is to make this recipe on a busy weeknight. By cooking the pasta while the vegetables are sauteing and the cheese sauce thickens, this Pepperoni Pizza Macaroni & Cheese can be on the dinner table in less time than it takes to order from your favorite take-out place.
Heart Healthy Avocado Mango Salad With Lime Poppy Seed Vinaigrette is a brightly flavored and satisfying salad. It makes a […]