I’m not gonna lie. This could be the most exhausted I’ve ever been. It’s the best kind of exhausted though. This week was supposed to be my “Spring Break” from school. You know, a time to catch up on papers, projects, sleep… etc. Ha! Instead, I’m catering a lunch for 300 people today and will be working a really large local event at a Country Club  most of next week. Currently, I’m scheduled for 60+ hours! If you haven’t figured it out, apparently I am crazy.

Needless to say, because of how hectic next week will be, I’ll take advantage of my day off Monday to prep most of my dinners for the week. Quick and Easy is the name of the game.

Sunday: Rolling over the Garlic Alfredo and Panzanella from last week.

Monday: Spicy Citrus Shrimp Tacos with Southwestern Cream Sauce, black bean and corn salsa

Tuesday: I’m making a big batch of Turkey Chili to munch on through out the week.

Wednesday: Orange and Rosemary Pork Tenderloin, crash hot potatoes and broccoli

Thursday: Leftover Turkey Chili

Friday: Grilled Lime Chicken with chimichurri sauce, brown rice with tomatoes and leftover black bean and corn salsa.

Saturday: A gigantic burger. Most likely, Brie Stuffed Burgers and french fries.