weekly menu plan + a recipe

I meant to post yesterday, but our household got hit with a serious 24 hour stomach bug. We're talking about the kind of bug where you can't even keep water down and spend hours laying on the bathroom floor by the toilet. It started with Emmett on Thursday, then hit me Friday night, and hit my husband yesterday evening. Sooo... the only one left is Elliot. Oh, poor Elliot. We've never experienced a toddler vomit around here... and I'm really hoping to just skip over that lovely horrendous milestone completely, so I'm keeping my fingers crossed. You never know, right? Maybe the kid has the immune system of a superhero... after all, he was a miracle baby. Heh. One can hope.

Well, as I got ready to post this salsa recipe, I was thinking, wouldn't it be kinda neat to post our whole meal plan? I mean, not only does it hold us accountable, but it could also give all you lovely readers some new ideas! So, that's how we came to a new Sunday feature here at my blog. From now on (I hope) every Sunday, I'll be posting our meal plan for the upcoming week, along with pictures and comments about last week's meals. My facebook friends are always asking where I get my recipes so- I think they'll be quite happy about this. :)

Monday: basil lime chicken

Tuesday: skinny slowcooker savory superfood soup (vegetarian)

Wednesday: spinach & bean burrito wraps (vegetarian)

Thursday: squash & zucchini stir fry* (vegetarian)

Friday: asian chicken salads* 

Saturday: southwestern black bean casserole (vegetarian)

Sunday: basil artichoke chicken bake

{this week's recipes can be found at skinny ms & my kitchen escapades}

meals marked with * = my own recipe

Goal & Focus this week: at least 3 vegetarian meals, black beans

Favorite meal from last week: black bean & corn salsa. I made this for lunch on Friday- the day that I got sick. But nevermind that, it was delicious!

Ingredients:

1 can of black beans

1 can of corn

2 cans of Rotel

1 medium chopped onion

freshly chopped cilantro

a dash of lime juice or one squeezed lime

Instructions:

- open can of black beans, place in strainer and rinse, dump in bowl

- open can of corn, strain excess water, then dump in bowl with beans
- open cans of rotel and add to beans and corn
- chop onions and cilantro, add to bowl. Notice how I didn't give a measurement for the cilantro? I LOVE cilantro- it gives the salsa such an invigorating, fresh taste. So I used a lot. The original recipe called for 3 tbsp- you can add as little or much as you want

- add lime juice to your taste

- LASTLY: once it's all mixed together, cover and chill in fridge for at least a couple hours before eating. This allows the flavors to meld and makes it that much more delicious.

- enjoy :)

{original recipe from spark recipes}

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