March 7 – A Dinner Menu

taco

Partly inspired by Heather’s recent post, and Melanie’s post, too, I wanted to start on next week’s meal plan.  Life has been nutty lately, and I admit dinner has been pretty fly by the seat of our pants around here lately.  Let’s plan together, shall we?

Monday:  Spinach & Corn Lasagna or Stuffed Shells (made ahead on Sunday, so we just have to warm it up after a long day at work)

Tuesday:  Salade Nicoise – a favorite of mine right now, either with the traditional tuna or with salmon.  The kids only eat the boiled eggs, beans/lentils, olives, and sometimes the fish, but that’s fine.  Ben and I eat it all.

Wednesday:  Thought I’d try this recipe, for Slow Cooker Pineapple Chicken.  or, leftovers.

Thursday:  Breakfast for dinner.  Omelet, salad or kale chips on the side, and toast, grits, or pancakes.

Friday:  homemade pizza, topped with cheese and whatever veggies are left in the fridge.

Saturday:     This Kale Salad with Meyer Lemon Vinaigrette.  The baked bean recipe from Cooking from Amish Country.     And these Frozen Banana Bites for dessert.

Sunday:  Roasted Beet-Onion Salad, Avocadoes, and Polenta Torta, from Alice Water’s Art of Simple Cooking.

 

Blessings on your week, friends.  And what are you cooking these days, as the sunlight returns and the snow starts to melt?

One Response to “March 7 – A Dinner Menu”

  1. 1
    Holly

    Adrie,All sounds so good with only 2 changes,it could be mine!!!!Thanks!hope all is well in your end!!!Mine is nuts too!


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