This week’s meal plan is heavy on all of our favorite taco and Mexican-inspired recipes. Cinco de Mayo is next week and we want to make sure you have plenty of meal options!
Notes from this week’s meal plan:
Homemade Muesli
- You can store this muesli in the refrigerator for up to 6 months.
- A great gluten free recipe option
Quick and Easy Chicken Tacos with Pineapple Salsa
- You could grill the chicken, if grilling the chicken, I would recommend leaving the chicken breasts whole and not slicing the chicken into small pieces.
Chocolate Cherry Biscotti
- Great to give as a food gift or enjoy with your favorite morning coffee.
- You could also try dipping it in hot chocolate.
Vegetarian Sheet Pan Dinner (Mexican Kale Salad)
- This recipe makes two big salad bowls, or four small ones if you’re eating something else on the side.
Whole Wheat Banana Chocolate Chip Waffles
- This is my favorite waffle maker!
- To keep the waffles warm while the others are cooking, preheat oven to 250° and when the waffles are done in the waffle iron, transfer them to a baking sheet and keep warm in the oven.
- I froze the waffles we didn’t eat, I let them cool to room temperature and then put them in a zip lock bag and froze them.
- To reheat remove from freezer and microwave in 30 second intervals until warm (mine usually take a minute and a half)
5 Ingredient Breakfast Tacos Recipe
- I used a mild chorizo (no picante) and a sharp cheddar for this recipe, but you could choose a pepper jack cheese or spicer chorizo if you want more kick to the recipe.
- You can also use any kind of breakfast sausage you would like. Bacon would be great! Or even a plant based sausage.
5-Ingredient Vegetarian Black Bean Freezer Burritos
- After you make your burritos, you wrap them in plastic wrap and store them in a ziplock bag in the freezer. Then when you need lunch, you just take it out of the freezer and microwave it!
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