This week was pretty easy as far as our meals went. Since the weather finally dealt us some non-stormy cards we were excited to get back outside and grill! As usual I tried to plan my meals so that the components of the first few meals could work easily into the meals later in the week, after all less prep work for Mama means a happier squishy baby :).

SUNDAY // Chicken Sushi Rolls with Bacon and Red Pepper Aioli – this is one of my original recipes and one of our new favorites. Since it takes a bit longer to prepare than our weeknight meals we prefer to make this one on a weekend day so that we can spend a little extra time preparing it together.

MONDAY // Shredded Beef Fajita Quesadillas – These were just a quick little something I whipped up using the left over beef from my Beef Barbacoa Tacos that we made on Friday. I simply used burrito sized tortillas, shredded cheddar cheese, sauteed onions and peppers, black beans and corn. Not only did using the left over beef help me stretch a buck, I saved some time by sauteing a large batch of peppers and onions so that I could use the extra in our Skinny Cheese Steak Sammies on Wednesday!

TUESDAY // BBQ Bacon and Chicken Kabobs – I used 4 cubed chicken breasts, two red peppers, 6 strips of bacon sliced into 2″ pieces, two onions cut into quarters and separated, threaded them onto metal skewers sprinkled with salt and pepper and basted with barbecue sauce before grilling. I grilled them until the chicken was cooked through and the bacon was crispy, basting a few extra times during the cooking process. Not only are these delicious but they are easy to prepare and a fun twist on regular chicken kabobs.

WEDNESDAY // Skinny Cheese Steak Sammies – This is my personal take on the traditional Philly Cheese Steak. I use sliced grilled skirt steak to keep the meal low cost, sauteed peppers and onions (the ones that were left over from my quesadillas), thin sliced provalone cheese (in place of cheese sauce to keep it light), broiled on a hoagie roll with some homemade chipotle mayo.

THURSDAY // Greek Salad Wraps – I grilled a few chicken breasts using my Quick Greek Marinade then cubed them and served all of the components of a Greek salad in a wrap – red onions, yellow peppers, sliced kalmata olives, sliced grape tomatoes, spring mix lettuce and feta cheese with Greek style dressing. This is my simple way of making a meal out of a simple Greek salad!

FRIDAY // Grilled Shrimp Tacos – This was an easy fix that I kind of made up by using ingredients I already had on hand. Since I always keep a bag of frozen shrimp in my freezer it’s easy to pull some out as needed. I marinated the shrimp in a bit of lemon juice, salt, pepper and chili powder then grilled them on skewers. I then served them in 6″ tortillas with a bit of chipotle mayo and spring mix lettuce (both left over from meals earlier in the week).

SATURDAY // Ordered In 🙂 – Since Saturday was our DIY day we ordered a pizza so we continued to craft the night away 🙂

Check out all of my favorite recipes on my “Tried and True” Pinterest board!