Whether your kids are going back to school virtually, blended, or normal (is that still a word?), having a meal plan for the week makes suppertime easy and delicious! Plus, it makes for an easy grocery list (especially ordering online) and keeps everyone happy with lots of variety!

Monday: Veggie Pasta with Salmon This recipe is quick and easy; just what you need on a Monday! Be sure to keep it healthy with whole wheat pasta!

Tuesday: Chicken & Broccoli Casserole This is a favorite at our house! Plus you can make it ahead and keep in the fridge until ready to bake.

Wednesday: Reverse Shepherd's Pie Comfort food at it's finest to get you over the mid week hump! I would recommend getting the pork tenderloin marinating for Friday's meal today too!

Thursday: Crab & Asparagus in a Lemon Cream Sauce This delicious dish is quick and easy but makes you feel like you are at a fancy restaurant. A glass of crisp white wine parts perfectly with it. After all, it's almost the weekend!

Friday: Pork Tenderloin Sandwiches Set the crock pot Friday morning and start your weekend early! When it is time for supper, all you have to do is serve these up then relax and put your feet up!

When you are in the mood for pasta but want to make it healthy and there are lots of veggies in the fridge, you whip up this creamy concoction! This recipe needs two skillets going simultaneously so you may want to cook the pasta first and set aside. (All 3 going at the same time makes sipping wine a little difficult.)


Whole Wheat Spaghetti or Linguine Noodles

1 pound shrimp, peeled and deveined

1 5.2 ounce Boursin cheese, garlic and herb flavor

1 bunch asparagus, ends trimmed off and cut into bite size pieces

4 tbsp butter

2 cups broccoli florets

1-1 1/2 cups cherry tomatoes

1/2 cup shredded parmesan cheese

Note: this recipe makes 4-6 servings depending on desired portion size. If cooking on a gas stove, medium low heat is recommended.

  1. Cook 4-6 servings pasta noodles according to directions. Drain. Set aside.

  2. Heat two large skillets over medium heat. Add two tbsp butter to each and melt to coat pan.

  3. In the first skillet, add the broccoli florets and stir well. Sauté 3-5 minutes.

  4. Meanwhile, in the second skillet, add the shrimp and stir well to coat in butter. Sauté 6-8 minutes. Sprinkle with kosher salt.

  5. After the broccoli has sautéed for about 3-5 minutes, add the asparagus and stir well. Continue cooking for another 3-5 minutes. If you like your veggies soft, saute a few minutes longer. If the veggies are done before the shrimp just simply turn the heat off and let them sit.

  6. Once the shrimp have turned pink all around, add the Boursin cheese and cherry tomatoes to the pan. Continue constantly stirring while the cheese melts. About two minutes. Once the cheese is melted, turn off heat, add parmesan and stir in.

  7. Serve up the noodles, topped with the veggies, then topped with the creamy shrimp and sauce. Sprinkle with more parmesan if desired.

Breakfast room before and after! We turned it from cluttered, dark, and dated to clean, bright, and colorful! Morning coffee has never been better! Chairs from Serena and Lily, chandelier from Shades of Light, console from Society Social, artwork by Honey Luv Designs, and wallpaper by Meg Braff Designs!