Menu Plan Tuesday - Week of March 12, 2018

Dinner one night last week - I'm starting to fall in love with Sheet Pan Dinners.  They're really just roasted whatever (here Yukon Gold Potatoes, Carrots, and Sausage) cooked on a sheet pan in the oven. YUM!

Wow - I am having such a hard time believing it's the middle of March already!  How does that happen?  February was really, really rough for our family and March is looking up, which is encouraging. 

We're heading into mid-terms and toward Spring Break at both my college and the children's school.  I'm looking forward to a break - and redoing the children's bedrooms.  We've been looking at cleaning out and updating for a while and it's definitely time.  The children are growing up and are ready for a more mature space plus we just need to clean out.  But all of that is for another blog post!  This one is all about menus.

We've been buying lots of fruits and vegetables lately - the children are eating a lot (both are in a growth spurt and eat more individually than John and I combined).  We're also eating less meat due to the church season of Lent - a personal choice rather than a necessity but we're doing that just the same.

Here's what we're eating this week:

Sunday, March 11, 2018:
     Breakfast: Toast, Mango-Banana Smoothies
     Lunch: Homemade Pizza
     Snack: Cut Veggies
     Dinner: Venison Gravy, Noodles, Pineapple-Strawberry Salad

Monday, March 12, 2018:
     Breakfast: Eggs, Toast
     Lunch: Leftover Venison and Noodles
     Snack: Apples or Clementine's
     Dinner: Deconstructed Cabbage Rolls, Apple-Strawberry-Blueberry Salad

Tuesday, March 13, 2018:
      Breakfast: Rice Bowl with Eggs and Spinach
      Lunch: Leftover Cabbage Rolls
      Snack: Oatmeal Cookies
      Dinner: Minestrone Soup, Homemade Bread, Sliced Apples

Wednesday, March 14, 2018:
      Breakfast: Oatmeal Muffins, Mango-Blueberry Smoothies
      Lunch: Leftover Soup
      Snack: No Bake Energy Bites
      Dinner: Leftover Venison and Noodles with Spinach Salad

Thursday, March 15, 2018:
      Breakfast: Waffles from the Freezer with Strawberry Jam
      Lunch: Leftover Soup
      Snack: No Bake Energy Bites or Grapefruit
      Dinner: Chicken Stir Fry, Rice, Pineapple-Mandarin Orange-Banana Salad

Friday, March 16, 2018:
      Breakfast: Oatmeal with Almonds, Dates and Craisins
      Lunch: Leftover Stir Fry, Grapefruit Wedges
      Snack: No Bake Energy Bites
      Dinner: Out with a Gift Card

Saturday, March 17, 2018:
      Brunch: Potato Pancakes with Cinnamon Sugar and Bacon
      Snack: Soft Pretzels
      Dinner: Roasted Veggie Couscous, Tortilla Chips, Sliced Apples and Grapefruit Wedges

What are you eating this week?

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