Kyle and I realized the other day that we haven’t really been eating a whole lot of vegetables.
At least, it doesn’t really seem that way. While we have been eating a TON of salads, we haven’t been buying broccoli, green beans, asparagus, and cauliflower quite as much as we used to. We’re gonna get back in that habit of adding those types of veggies to our grocery list, and making sure some of it gets prepped every weekend.
In all honesty, I’m not too sad about it – the eating tons of salad, that is. Our salads are always loaded with romaine or spinach, bell peppers, onions, and mushrooms. And, I just really, really love salads. With the grilled chicken. Yes, we’re back to that again.
This week I’m trying out a restaurant recreation from dining out a couple weekends ago. It was phenomenal, and I’m hoping my version turns out just as good. I’ll probably require Kyle’s assistance in the dressing, since he is the sriracha king.
Yes, sriracha fans, this one’s for you.
Sunday – Grilled pizza with the homemade crust
Monday – Black bean turkey burgers and couscous AND broccoli!
Tuesday – Twisted BLT Salad with Honey Sriracha dressing (recipe recreation to come)
Wednesday – Softball night, sandwiches
Thursday – Grilled chicken chef salads
Saturday – Sister’s birthday dinner request: baked tilapia, buttery red potatoes with chives, and coleslaw