Don’t miss out on the newest Midweek Menu, which features oven-baked pecan-crusted salmon, with roasted asparagus, air-fried pesto potato salad, and fried cherry pies for dessert. Each recipe is simple, flavorful, and perfect for busy weeknights.
How to Print Shopping List
- Click on the shopping cart icon below.
- Select which meals you would like to include. You may also adjust serving sizes at this time.
- Click on the shopping cart logo again to generate your shopping list.
- Once your shopping list is generated, you can print it out by clicking on the printer icon.
Meal Prep & Leftover Tips
Pecan Crusted Salmon: If you want to meal prep this salmon, I often make the glaze and the crust ahead of time. Then you just have to glaze, coat, and bake the salmon!
Roasted Asparagus: Choose firm, bright green asparagus with tightly closed tips. Avoid any that appear wilted or have soft spots. Always trim the tough ends of the asparagus before cooking.
Roasted Potato Pesto Salad: While the salmon and asparagus are roasting in the oven, use the air fryer to cook these potatoes. Air frying gives them the perfect crispy outside and fork-tender inside!
Fried Cherry Pies: Store-bought pie crust saves time and energy! You can prepare and freeze unbaked hand pies! Simply fry them from frozen when you want a tasty dessert!
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
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