Sunday, March 2, 2014

Menu Plan–March 2

How is it possible that we are in March already?  Although it still feels like January, I am really enjoying the longer days and the bright, vibrant sunshine. 

Our menu hits from last week included our family favorite Veggie Lasagna.  I actually made it up before I went to work, kept it in the fridge all day, and baked it when I got home which worked out wonderfully. There is nothing better than coming home and not having to cook. 

We also really enjoyed a new recipe for Chicken Parmesan Soup cooked up in the crockpot.  I can tell we’ll be making this recipe again and again.  Look for it soon.  

This week, we plan on eating:


Leftover Veggie Lasagna & Crescent Rolls

To do: Thaw meat for chili


Crockpot Pumpkin Chili {new} and French Bread {freezer}

To do: Start crockpot in AM, thaw bread in AM, wash asparagus


Crockpot Balsamic Pork & Apples with Roasted Asparagus and Sweet Potatoes

To do: Start crockpot in AM, Bake apples, and roast asparagus & sweet potatoes; make granola bars in the evening while the oven is hot


Spinach & Mushroom Quesadillas on whole wheat tortillas

To do: Brown meat for soup


Slow Cooker Lasagna Soup {new}, French Bread {freezer}

To do: Start crockpot in AM, prep extra veggies for the pizza


Homemade Stuffed-Crust Pizza

To do: Thaw the Italian sausage links


Lazy Sunday Casserole, broccoli

Dessert -

Brownies & Ice Cream

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