Ok, it is time once again to get our cooking utensils ready and get cooking! Thanks to What to Cook Wednesday (WTCW) you will have a plenty of ideas on what to make.

[Cheeky Kitchen], [The Kitchn], [Barnes and Noodles]

Sunday: I love pesto. Recently, I found this recipe for lemon pepita pesto served over London broil and I knew I had to try it.

Monday: I love using veggies in slightly unexpected ways like in these miso maple glazed sweet potato tacos.

Tuesday: Sandwiches are seeing more and more time in our kitchen thanks to busy schedules. I’ll use some of the leftover pesto from Sunday to make baked turkey pesto sandwiches.

[Mango & Tomato], [Sweet Basil], [Will Cook for Smiles], [Skinny Taste]

Wednesday: Traditional pizza and I aren’t getting along much these days. I’m going to give this flatbread with shrimp and yogurt sauce a try as a stand in for pizza.

Thursday: How good does the honey lemon basil chicken look {and sound}?!

Friday: Sliders are the perfect size for the kids so I tend to make them frequently. These chicken parmesan sliders sound like a nice version to try.

Saturday: We’ll round the trio of chicken dishes with more pesto {YAY!} in a skinny chicken pesto bake.

What is on your menu this week?