Menu Plan Monday, 3/28 – 4/3

I have radishes on my mind this week, and I’m going to incorporate two salads into our meals this week that include them. I think they are a manifestation of my deep craving for our spring weather to come back. I spent a couple of hours outdoors in our village this morning, selling raffle tickets to support our library. I was frozen through by the end of my shift — I am done with these 29° F mornings!

Although I did not blog much about them, I did have a number of delicious, easy to make meals last week. Spinach Lasagna Roll-Ups, made with whole wheat lasagna noodles, made both my boys happy and kicked off the week on a positive note. Chicken & Figs was declined by the boys, but my parents loved it and so did I. The Baked (Beef) Meatballs were homey and delicious. I doubled the recipe and froze half of the baked meatballs (without sauce) to use another time.

In addition to the meals below, I’m baking Mrs. Jones’ Macaroni & Cheese to deliver to a family in the community, and I think I’ll make steamed green beans and a batch of cookies to go along with it.

Monday: Sweet Sesame Cabbage & Radish Slaw, grilled skirt steak, whole wheat tortillas

Tuesday: Slow Cooker Vegetable Barley Soup, toasted bagels

Wednesday: Mediterranean Barley with Chickpeas and Arugula, Cucumber and Radish Salad with Feta Vinaigrette, pita bread

Thursday: Baked Ziti, garden salad, Italian bread

Friday: Roasted chicken, steamed green beans, challah

Saturday: Out to dinner

Sunday: J.’s firing up the smoker, and I’ve asked him to do a couple of chickens that I can freeze as well as dinner, Quinoa Salad with Artichokes & Parsley

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