Last week I made brussels sprouts for the first time (first time making them at home, not eating them), simply sauteed in a pan with olive oil, garlic, salt and pepper (oh plus a sprinkling of red pepper flakes), and they were aaaaaamazing, and I wanted them every day after that, so I made sure to work them into this weeks dinners. Maybe twice. I bought three bags. Yum.
Sunday: tonight I'm making Pioneer Woman's Penne a la Betsy, but with chicken because Kyle is not a shrimp person, with asparagus on the side
Meatless Monday: veggie chili
Tuesday: pan seared salmon with roasted potatoes and brussels sprouts
Thursday: baked marinated chicken with brussels sprouts
Lunch for the week: spaghetti squash crust veggie quiche (chives, onion, asparagus, garlic, spinach, mushroom) (based on this)