Week 13 is upon us, and with it April (how did it get to be April already???) and hopefully some nicer weather! I’m planning to make some spring adjustments to my basic menu since the idea of roasts and heavier meals don’t exactly work for Spring.
Like past weeks I’m sharing a recap of last week’s meals and how (and if!) they worked as well as week 13’s menu plan.
Reminder: You can create your own rotating menu plan by downloading my menu plan templates which includes a handy grocery list template.
Monday: Split chicken breasts, garlic broccoli, salad, fresh apples, and carrot cake for a do-over birthday cake for my husband.
This is always a favorite meal, and super easy to make. I skipped the broccoli though. The carrot cake came out SO yummy (it was a mix), but once again I’m reminded why I don’t bake. The icing was an odd texture though it still tasted fine.
Tuesday: Eating out at a local restaurant to raise funds for my daughter’s teacher who suffers from ALS and is retiring.
It was PACKED! We got to see Emma’s teacher briefly, but more importantly we had a quick and easy meal for the first night of baseball practice.
Wednesday: Taco night with my
world house famous taco recipe and all the fixings.
Always a hit!
Thursday: Hamburgers and hot dogs, frugal fries, and green salad. Lemonade pops for dessert.
Since this was another night of baseball we had to eat early and switched things up and had Friday’s pasta and leftover taco night for the kids who don’t love noodles. I know it’s weird, but I just go with it.
Gluten-free pasta with feta cheese, leftover chicken, cucumber salad, olives, and green salad.
I went out for a rare night off. Since we’re in full swing prepping for Worlds with the robotics club that means I rarely have a night off. I met a friend and used up a Living Social deal on a mani/pedi, ate out (yay for no one interrupting my meal!), and we saw the Hunger Games (a great movie, but better book). The kids ate something-thankfully I wasn’t in charge. 😉
Saturday: Clean out the fridge night
Everyone had different things, and hubby and I had a date night at home with takeout pizza and I picked up a bottle of wine. Much cheaper than hiring a sitter for a weekly date night.
Sunday: Key-West style baked salmon, Brown Rice, Salad, Fruit Salad
This was super yummy! Not everyone loves salmon, but they tolerated it. 😉
Week 13 Meal Plan: Week of April 2nd
Monday: Simple Roasted Chicken Breasts, garlic broccolini, gluten-free pasta (with cheese), side of olives, greek inspired salad.
Tuesday: Burgers and hot dogs, super fries
Wednesday: Brinner or breakfast for dinner. We’ll be having gluten free pancakes, fruit smoothies, bacon, sausage, and oatmeal. Of course there will be a side of coffee too. 😉
Thursday: Cider glazed pork loin, buttered green beans, spinach salad, fresh sliced apples.
Friday: Make your own pizzas with Udi’s gluten-free pizza crusts and a side of salad. Two of the kids have teeball/baseball at 6pm so we’ll have to eat early.
Saturday: Clean out the fridge night.
Sunday: Easter Sunday: See my Easter Sunday menu.
What’s on your menu this week?
I’m linking up to OrgJunkie’s Menu Plan Monday.