Happy Easter Weekend!  I hope you are having a lovely holiday weekend.  I will be trying my best to eat only one piece of Easter chocolate a day.  Wish me luck!  The April cooking class will be uploaded on Monday, so be on the lookout for that.  If you are not a subscriber to my classes, this month’s menu with plant-based, GF and DF swaps is:

Sopa de Fideo; Salad with Beets, Avocado, and Smoky Feta Dressing; Calabacitas;

Tex-Mex Meatballs; Healthier Nutter Butter Cookies

Here’s your dinner planner for the week:

Meatless Monday:  California Nicoise Salad (with or without the tuna), check out this post for what to do with all the leftover eggs after Easter.

Tuesday: Instant Pot chicken tinga p. 199 served with baked pinto bean tostadas p. 277 from Quicker than Quick, cilantro-lime slaw

Wednesday: Roasted fish with Chickpea and Deconstructed Pesto Salad (you can replace the tomatoes with artichoke hearts, either from a jar or frozen/defrosted and roasted at 400 degrees for 20 minutes with olive oil, salt and pepper). I am going to double the dressing and add non-starchy vegetables like blanched asparagus and artichoke hearts.

Thursday: Turkey bolognese spaghetti squash casserole, Spicy Caesar Salad with Toasted Breadcrumbs

Friday: Roasted Carrots with Calabrian Chili Yogurt + broccolini + Baked Crunchy Breaded Fish from foolproofliving.com

Saturday Brunch: Slow cooker apple pie steel cut oats + turmeric latte

Sunday: Grilled Lemon Herb Chicken with Mint Drizzle, simple arugula salad with lemon juice, olive oil, salt and pepper (add some nuts, cheese, or avocado if you want a little more substance)

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!