May gives December a run for its money as far as being a very busy month.  Everyone is trying to cram stuff in before summer, and there’s Mother’s Day and graduations and making sure summer plans get finalized.  It’s all exciting but it can feel overwhelming.  I have a great Mother’s Day gift guide in my newsletter this coming Monday which will give you a lot of excuses to treat yourself!  Also, this week, my annual breakfast/brunch-themed cooking class will be uploaded on May 1.  This a fantastic class!  Here’s your dinner planner for the week:

Meatless Monday: Creamy tomato soup from QTQ, grilled cheese or avocado toast

Tuesday: Quinoa and jicama salad with avocado dressing, protein of choice (e.g. canned/jarred tuna or salmon, hard-boiled egg, chickpeas, poached chicken)

Wednesday: Shrimp and Mixed Vegetables with Coconut-Basil Sauce, brown rice or cauliflower rice (you can rice lots of different vegetables – see Quicker Than Quick for tips!)

Thursday: Charred Eggplant Salad, Chicken Paillard with arugula

Friday: Teriyaki Tempeh Buddha Bowls from the Foodie Physician

Saturday Brunch: Grain-Free Blueberry Scones + Sautéed Apple Power Bowl + Greek yogurt + nut butter

Sunday (Cinco de Mayo): Here are just a few fun and delicious ideas for a cinco do mayo dinner:

Tacos: Chipotle cauliflower tacos, Slow-cooker barbacoa-style beef tacos, slow-cooker chicken tacos, ground turkey tacos (use tempeh for vegetarian), grilled fish tacos, sweet potato and black bean tacos, Asada mushroom tacos

Salads: Mexican cobb salad, Jicama slaw, Creamy cabbage slaw, Mexican chopped salad, cilantro-lime slaw, fiesta salad with salsa vinaigrette, avocado, jicama, and mango salad, deconstructed guacamole salad, Market salad with chipotle vinaigrette

Enchiladas: Mexican lasagne, Chicken enchilada rojas (swap roasted veggies and beans for the chicken to make vegetarian), roasted vegetable enchiladas verdes (swap the veggies and beans for already cooked, shredded chicken if you want this with animal protein)

Beans: Mexican black beans, drunken pinto beans

Rice: Restaurant-style Mexican rice, cilantro-lime cauliflower-rice, green rice (arroz verde)

Veggie Sides: Chipotle Brussels sprouts, Mexican sautéed greens, grilled Mexican corn, chipotle sweet potato fries, homemade guacamole

Soup:  Tortilla soup, Caldo Tlalpeno Soup

Cocktail:  Spicy Tequila Cocktail

Some ideas from Kitchen Matters: migas (for breakfast!), pineapple agua fresca, Mexican vegetable soup with rice and beans, burrito grain bowl, Mexican chopped salad with spicy cilantro dressing, chipotle shrimp tacos with pineapple slaw, Portobello and poblano tacos with charred corn, Mexican millet casserole

And from Quicker Than Quick:  Mexican Chopped Salad with Creamy Chipotle Dressing, Pinto Bean Tostadas, Instant Pot Chicken Tinga, Chipotle Tofu Tacos, Taco Salad, Chickpea Tacos, Mexi-Veggie Rice Stuffed Peppers, Salsa Rice

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!