Remember me? I know it’s been awhile.
Today I am jumping on real quick with a new month of dinner ideas for March. But don’t worry I’ll be back on Tuesday with a real post and there will be a new recipe later in the week.
You might be thinking that this monthly menu has fewer planned dinners on it. And you would be right. The last two months I found I had a lot of leftovers that my family wasn’t eating. This is so frustrating to me because I feel that it’s a waste of money and time. So this month I am implementing “Thrifty Thursdays” – a night where everyone fends for themselves with either leftovers or something easily assembled from the contents of our fridge and pantry.
Fridays also remain pretty much a free-for all. When I do plan meals for Fridays, they are family fun nights. Other nights we will go out or plan for takeout. It’s hard for me to guess what my kids will be up to come Friday night, so I try to keep things pretty simple.
I’ve also tried to reduce the amount of labor-intensive cooking I do on the weekends. I am working a lot lately, and spending all day Saturday and Sunday in the kitchen is NOT my idea of fun. (Well, once I am actually working in the kitchen I don’t mind it, but I do dread it. And I know once the weather gets nicer I will not want to spend all weekend cooking).
Of course, in addition to these dinners I’ll also be making lunches and snacks for each week. Here’s what I have planned for the month:
Week of March 3rd: Lemon Chia muffins, Thin Mint Brownies, Creamy Pasta Salad, Ciabatta Bread and Hot Fudge Sauce
Week of March 10th: Lime Muffins, Shamrock Cookies, Avocado Smoothies, and Buffalo Chickpea Salad
Week of March 17th: Greek Yogurt Chocolate Mint Cheesecake, Avocado Muffins, Healthy Homemade Cold Veggie Pizza & Birthday Cake
Week of March 24th: Blueberry Muffins, Mediterranean Orzo Salad, Butterscotch Bars and Sesame Seed Bites