Menu Plan: 3/18 – Warm March Breezes


Last week’s Green Saturday plan was a lot of fun!  I’m not particularly a fan of corned beef (and, quite frankly, I find it WAY too expensive, even on sale, for what it is), so we found other ways to celebrate the Irish among us. :)


You’ll notice this week’s plan does not include weekday lunches, though my plans usually do.  The meals from my freezer tend to be pretty abundant, so we’ll often end up with leftovers to use up in lunches.  I’m flying kind of fast and loose on those these weeks…



B: Cheerios, Apple Slices, Milk

L: Scrambled Eggs, Toast, Strawberries, Hot Cocoa

D: Sunday Supper at Bama & Papa’s



B: Apple Cinnamon Oatmeal, Milk

D: Poor Man’s Chicken Parmesan, Cheese Bread, Salad



B: Cinnamon Roll Bread, Tangerines, Milk

D: Hot & Sour Peanut Noodles, Pea Pods



B: Cinnamon Roll Bread, Apples, Milk

D: Pigs in Blankets, Carrot Sticks



B: PB Raisin Toast, Milk

D: Chicken Burritos (from the freezer), Fire-Roasted Tomato Gazpacho



B: Orange Cream Smoothies, Toast

D: Mushroom Pizza



B: Migas, Oranges

L: leftovers

D: Fettucine & Meatballs, a green veggie


And… c’est tout!  (That’s all.)  These warm, glorious days we’ve had have been so wonderful… and, while they tempt me to throw pasta salads and grilled food on the menu plan, I just KNOW that the minute I do that, a Nor’Easter will sweep in and bury us. ;)


What are you serving up this week?  Have you been cooking any differently as a result of this phenomenally warm weather we’ve had?


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