March Weekly Menu

Strawberry Oatmeal Bites, orange slices

Freeze leftover oatmeal bites to have later in the week.

Dinner with friends—I doubled the recipes except for the Arugula Pesto.

Arugula Pesto with Goat Cheese (Mix one-third of pesto with soft goat cheese and serve with carrot and celery sticks and whole-wheat crackers. Save remaining pesto for later in the week as sandwich or wrap spread for lunch.)
Rosemary-Mustard Roasted Pork Tenderloin
Mashed Sweet Potatoes with Red Bell Pepper
Kale and Brussels Sprout Salad

• Use only one-third of arugula pesto and store the rest in a sealed container in the refrigerator to use on sandwiches with arugula pesto/goat cheese spread, add spinach/greens for a delicious sandwich.
• Roast two extra medium sweet potatoes to use later. Mash and store in the refrigerator.
• Store leftover pork tenderloin in a sealed container in the refrigerator.

Sweet Potato Pancakes, turkey sausage, grapes

Lentil Chili
Grated Carrot and Beet Salad

Make a double recipe of the Lentil Chili to freeze for busy days.

Avocado Toast with Sunflower Seeds, apple slices

Simply mash a ripe avocado with a teaspoon or two of fresh lemon juice and spread on toast.

Barley Asparagus Risotto
Spinach and Pea Salad

Granola with milk of choice (soak 15 minutes), add chopped pear.

Leftovers

Defrosted Strawberry Bites, grapes

Chicken Tagine with Chickpeas and Mint
Kale Salad with Apricot and Nuts

Granola with yogurt and a drizzle of honey, orange slices

Spicy Kale and Garbanzo Stew

Frozen Sweet Potato Pancakes (pop in the toaster), plain yogurt with chopped nuts and a drizzle of honey