Menu Plan Monday, 3/16 – 3/22

I had a very exciting week cooking-wise: I got a chance to cook on TV! You can check out the video of my appearance on WTNH’s CT Style, where I cooked Spicy Sauteed Chickpeas, Beef & Cilantro.

Friday night the boys and I went to my parent’s for Shabbat dinner, and my dad cooked a recipe I’d also bookmarked to try: 15-Minute Fried Herbed Chicken. It was so good! I think it’s the onions in the paste that make it so special, not necessarily the tahini or peanut butter.

Last night I tried a new recipe which was delicious: Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts. We’ll definitely make it again.

Finally, we wound up bringing in a huge Sunday dinner with J.’s family, and I now have enough leftovers for two nights — that makes the start of my week very easy.

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Tofu, pepper, & onion stir fry, whole wheat spaghetti

Thursday: Rosemary Roast Chicken (new recipe from my aunt), roasted yellow squash & onions, challah

Friday: Chicken soup (from the freezer) with noodles, Dr. Praeger’s spinach pancakes (bumped from last week)

Saturday: Take out or eat out

Sunday: Spinach lasagna, salad

For more menu planning ideas, check out Laura at Organizing Junkie.

6 thoughts on “Menu Plan Monday, 3/16 – 3/22

  1. Congratulations on your TV appearance. How exciting that must have been for you.
    I’m a definite fan of whole wheat pastas.
    Another beautiful day in Vegas. I hope that the weather is nice in your neck of the woods.

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