March is ending with a lion’s roar it seems. With all the snow in the forecast this week it looks like winter isn’t quite ready to let go. There will be some cozy dinner meals this week to help everyone forget it’s supposed to be spring. Easter brunch and dinner is being planned and I am very excited for my Dad to visit our new home. Sadly I think the snow will shock his system after being in Florida all winter.
As you prepare for a holiday feast, it’s really helpful to clear out your refrigerator and freezer space. Knowing we have a large ham and vegetables to prepare, I’m creating our meal plan this week by shopping the fridge first. Leftover chicken will be used for chicken salad lettuce wraps. Extra fruits will go into smoothies for snacks. You’ll be happy when you have some breathing room in your fridge for leftovers.
Here’s what’s cooking this week in our kitchen…slow cooker frenzy happening!
Dinner
- Quinoa Enchilada slow cooker– healthy vegetarian dinner with loads of protein and flavor. For the kids I strain it and put it in tortilla roll-ups.
- Harvest Chicken Salad– over salad or in lettuce wraps using up leftover chicken
- White Bean and Kielbasa cassoulet– another slow cooker dish planned for the day we have 5-8” of snow in the forecast
- Our favorite meatball recipe by the kid’s request. This recipe has always been so well received. We will serve it with roasted asparagus and brown rice rotini.
- For Good Friday, we will make Maple Cider Baked Beans. It’s from the Brown Eggs and Jam Jars cookbook and I was inspired to make it after our trip to Mapletown this past weekend. (see my Instagram to take a peek!) You can find similar recipes by searching on Pinterest.
Lunch
- This will be a big leftover week as we clear out the fridge. I have even started packing a lunch for Jim and we use the Planetbox stainless steel option which transports great. That box is indestructible.
Breakfast
- I cannot wait to make these Granola Muffins. Such a great idea for a breakfast on the go, snack or lunch box treat. Take a look at all these great breakfast ideas in this past month’s Runner’s World magazine. The apple waffles are also calling my name.
- Chia seed pudding- an old favorite has returned after a friend tracked down white chia seeds for me in a tiny organic shop. This recipe is best made with coconut milk and then add your favorite toppings. The kids liked it and some asked for seconds. (image above from Simple Bites)
Have a wonderful Easter weekend. I’ll be heading to Whole Foods to find a few dye free jelly beans for the kids and chocolate eggs to hide!
For more inspiration, see three years of past dinner plan here, my Pinterest board here, or OrgJunkie for a link-up of weekly meal plans. Some affiliate links are included.
