I’ve got one child off at school and another asleep in her car seat. Let’s do this!
P.S. As always, please ignore all grammatical errors. I’ve got about 15 minutes to complete this before the little one wakes up.
P.P.S. The Weekly Galette is going on Spring Break! No, we’re not actually going anywhere, but we’re taking a break from all things scheduled. See you in two weeks.
Last Week’s Menu
Wild Rice Soup (recipe from Lunds & Byerlys)
One of the most perfect soups for a cold wintery day. I subbed cooked and diced chicken for the ham. Don’t forget the sherry. It adds a ton of flavor
Sides: Greens with vinaigrette
Coconut Baked Oatmeal (recipe from 101 Cookbooks)
We may have eaten leftover soup for dinner but breakfast was served fresh from the oven. This dairy-free coconut baked oatmeal is endlessly customizable and one of our favorite morning meals. We subbed blueberries for grapefruit here, but strawberries and peaches are especially nice. Keep it in the fridge, warm a slice before serving, and you’ve got breakfast covered for a few days.
Creamy Skillet Tortellini with Sweet Potato and spinach (recipe from Casey Barber at Kitchn)
An easy weeknight dinner featuring frozen tortellini and a hefty does of spinach and sweet potatoes. Be sure to include the rosemary in this dish. It brings all of the flavors together.
Sides: Roasted asparagus and extra parmesan cheese for the tortellini
A big salad topped with leftover baked chicken and wild rice from Monday’s soup.
15-minute Egg Roll in a Bowl (recipe from Pinch of Yum)
A new favorite! I’ve seen many recipes for deconstructed egg roll bowls, but I thought the Chinese five-spice might make this recipe extra delicious. And, yes, it did! Also, this recipe really did take only 15-20 minutes to prepare. It’s perfect for a busy night.
Sides: Brown rice
(Feb 24th, 2019 – Mar 3rd, 2019)