Sometimes my schedule is packed, and creating a meal plan from scratch can be overwhelming. I’ll sit for hours scrolling through Pinterest looking for recipe ideas without getting close to putting together a meal plan. So when it comes to meal planning, I like to keep things simple and save time with themed dinner nights. My favorite night of the week is Taco Tuesday because there is always a delicious Mexican recipe on the menu. Sometimes its tacos, and I experiment with different fillings. Or we’ll have my favorite taco filling and eat sweet potato tacos.

This broccoli pesto pasta salad is one of my favorite summer recipes. It is a great dish to serve at BBQ’s, Picnics, and pool parties. During the hot summer months, I prefer salads as a side over soup. Sometimes I get tired of green salads and like to mix things up with pasta salads. This pasta salad is a fun twist on traditional pasta salad. It’s rich, creamy, and zesty thanks to the cream cheese and lemon juice. As it cools, the pasta absorbs the flavor of the dressing so its packed full of flavor. If you’re looking for a dish to bring to your next summer party give this broccoli pesto pasta salad a try.

These breakfast bars are portable baked oatmeal bars, filled with quick-cooking oats, pecans, and raisins. Sweet but not too sweet these oatmeal raisin pecan breakfast bars are perfect for a grab and go breakfast or a midday snack. They’re nice and soft and taste great with a cup of coffee or tea. Easy to make and a great snack when your feeling that afternoon slump. Make them at the beginning of the week. Then you’ll have a grab and go breakfast for those busy days or snack ready-to-go for the week. So give these breakfast bars a try and start your day off right.

Chocolate and peanut butter are made for each other. Personally, my love for the pair has a lot to do with the delectable combination of sweet and salty. These made from scratch vegan brownies with peanut butter swirls will send your taste buds in a tizzy. So if you’re in the mood for something salty and sweet give these peanut butter swirl vegan brownies a try.

This vegan enchiladas recipe is a plant-based twist on the authentic Mexican food staple. A lentil filling that is packed full of flavor rolled up in a flour tortilla and topped with a homemade enchilada sauce. The casserole is baked until the cheese is hot and melted. Vegan enchiladas is an easy casserole dish made to feed a crowd. The lentils are sauteed in bold spices for maximum flavor inside a warmed flour tortilla. Then smothered with a homemade enchilada sauce. It’s a delicious meal that can be prepared ahead of time on busy or for special occasions.