We’ve made it to March, y’all! Which means its *almost* spring time! Hallelujah. Yes, we are totally counting down to warmer weather, sunshine, and it staying day light longer! Oh, and grilling season! So much to look forward to!
We were supposed to be in San Francisco for the Beautycounter leadership conference at the end of this week. Due to the coronavirus, the trip was cancelled. I had already ordered our groceries before the trip was cancelled so we had to get more food for the week since we are home now!
If you are new around here, our rule is always cook once, eat twice to minimize time spent cooking! It makes planning so much easier and minimizes food waste.
The plan this week:
Roasted chicken quinoa bowls with zucchini and tomatoes.
Yes, making a whole roasted chicken again because it’s so dang good.
Lentil pasta with Rao’s and spinach with a salad
Buffalo chicken stuffed sweet potatoes topped with onion, tomatoes, avocado, and a drizzle of ranch
Leftover roasted chicken
Leftover pasta and will make a fresh salad
Leftover buffalo chicken stuffed sweet potatoes
Super excited to find some new recipes to use for grilling season coming up! If you have some favs, please send them over to me!
Still using grocery pickup and still loving it. I won’t ever stop talking about it! I truly believe that you should delegate and be spending your time on what you’re best at. For us, this means grocery delivery so I can spend my time with my clients or creating content for you guys!
Pro tip, save on Wal-mart pickup or delivery: click HERE to save $10!
Pro tip, save on Instacart delivery: click HERE to save $10!
Tag me on instagram with your favorite quick and easy meal ideas or your grocery delivery order, @sarahdbridgeman! Would love to see what you get and create! If you need to try something new too, check out the other food posts here!