I’m totally bummed the weekend is over. It flew by and before I knew it, I hadn’t meal planned or grocery shopped and I was writing a very detailed grocery list to send hubby to the store with. I crossed my fingers that he showed back up with…most of the right things.
While he was grocery shopping, I was making zoodles for the week. We have about 3-4 zucchinis a day coming from the garden and I’m having to get creative. You’ll know what I mean when you see my weekly menu below 😉
Before zoodle-making, the weekend was filled with lots of fun stuff. Friday afternoon started with an ultrasound where I got to see baby girl. She was measuring 4 lbs 13 oz (72nd %ile) and all looked good! I didn’t get any pictures because her arms and hands were covering her face the entire time.
From there, the weekend was filled with the beach, blueberry picking, petting cute animals, play dates at the splash pad, burgers for lunch, tennis, and a nap! A nap! Take a backseat, Monday.
I’ve got a set meal plan this week and I’ve got to follow it – my fridge has absolutely no leftovers (and GOBS of fruit!). Packing lunches for the week will be a challenge without leftovers for now. I’m wishing I had some of this delicious Satay Chicken Noodle Salad for a healthy, filling start to the week.
This all-in-one salad offers up loads of flavor, color, and textures. Better yet, the salad can be served cold, at room temperature, or warm – whatever you prefer! I promise – you will LOVE it!
- ⅓ cup creamy, natural peanut butter
- 1 garlic clove, minced
- 1 Tbsp toasted sesame oil
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp brown sugar
- 1½ Tbsp sriracha
- juice of 1 lime
- ½ cup light coconut milk
- ¼ tsp salt
- 10 oz uncooked whole wheat spaghetti
- 8 oz (~4 cups) broccoli slaw
- 2 cups red cabbage, shredded
- 1 lb boneless, skinless chicken breast, thinly sliced against the grain
- 2 tsp curry powder
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp olive oil
- ¼ cup peanuts, chopped
- Mix dressing ingredients in a small bowl until smooth and well-combined; set aside.
- Bring a large pot of water to a rolling boil over high heat. Add shaghetti and cook until al dente; rinse with room temperature water, drain, and set aside.
- In a large bowl, mix together the broccoli slaw and red cabbage; toss well. Add the cooked spaghetti and combine.
- In a medium bowl, whisk together the curry powder, soy sauce, and olive oil. Add the sliced chicken and toss well to coat the chicken.
- Heat the olive oil in a non stick skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes until browned and cooked through; transfer to a plate to cool slightly.
- Drizzle the dressing over the spaghetti-slaw mixture and toss well to coat. Add chicken and re-toss. Serve with chopped peanuts at any temperature.
Weekly Menu: July 17th – 21st
Lots of zucchini on the menu – the garden is bountiful!
- Sunday: zoodles with marinara and baguette
- Monday: crock pot salsa chicken made into chicken tostadas
- Tuesday: Zucchini Waffles
- Wednesday: Zucchini and Black Bean Burritos
- Thursday: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze and sweet potato fries
Be well,
I would totally say to try this with zoodles in place of half of the spaghetti! Mmmmm….
Girl, you are on FIRE! This looks so stinking tasty and so darn perfect for a lunch staple. I’ve gotta get this on my menu ASAP!