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I hope you’re all enjoying this first full weekend of spring. Is anyone planning a spring break trip? I’ll be traveling for the Half Baked Harvest Every Day Book Tour this week, but my family will be traveling to Palm Springs for a little bit of pool time. 

This week’s meal plan has spring-forward recipes that hopefully even my brother Creighton can make while I’m away. 

This simple Lemon Pesto Burrata and Brown Butter Gnocchi makes for the perfect spring dinner. Every bite is layered with delicious spring flavors. And to keep things super quick, try this Garlic Butter Creamed Spinach Salmon. Not only is this salmon healthy and delicious, but it feels fancy too. And the best part…it comes together in less than 30 minutes and is made all in one skillet.

These next two recipe are especially for Creighton and all you meat lovers. 

Try switching up taco night with these Crispy Chicken Tinga Taquitos. Serve with a creamy, salty lime avocado crema sauce and a mix of all of your favorite taco toppings…truly the perfect weeknight dinner. Also, don’t miss this One Skillet Louisiana Style Chicken and Rice recipe with herb butter. Quick, easy, colorful, and delicious.

And when you’re craving pizza, be sure to make this Spinach and Artichoke Pizza with Cheesy Bread Crust. Every last bite of this pizza is delicious and will leave you wanting more! The cheese-filled crust and garlic herb butter really seal the deal.

For an appetizer or side dish, try this Crispy Oregano Roasted Potatoes with Creamy Feta Sauce. These are the potatoes that everyone will beg you to make again and again! 

And to soothe your sweet tooth, you have to try these simple and delicious Double Strawberry Cupcakes. Each sweet mini-cake is layered with fresh berries and sweet vanilla cake. The perfect berry-filled cupcakes for any and all occasions. Enjoy!

Recipes Featured in this Meal Plan

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