Tree branches with spring buds

March Weekly Menu

March seems to be an in-between time; winter is exiting, spring has not yet come through the door. Temperatures still drop, especially at night calling for the last chili and stews of the winter months.

Saturday

Breakfast

Juicy strawberry with bananaStrawberry Oatmeal Bites, orange slices

Freeze leftover oatmeal bites to have later in the week.

Dinner

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.

Sunday

Breakfast

Sweet Potato Pancakes, turkey sausage, grapes

Dinner

Lentil Chili
Grated Carrot and Beet Salad

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

Monday

Breakfast

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.

Dinner

Tuesday

Breakfast

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

Dinner

Leftovers

Wednesday

Breakfast

Defrosted Strawberry Bites, grapes

Dinner

Thursday

Breakfast

Granola with yogurt and a drizzle of honey, orange slices

Dinner

Friday

Breakfast

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

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Refrigerated/frozen

  • 1 ½ pound pork tenderloin
  • 1 chicken, cut-up into 8 pieces
  • Eggs
  • Milk
  • Greek yogurt
  • Grated parmesan
  • Frozen peas

Pantry

  • Chicken broth
  • 28-ounce cans tomato, 2
  • 15-ounce can garbanzo, 2

Produce

  • 3 sweet potatoes
  • 2 red onions
  • 2 white onions
  • 2 leeks
  • 1 garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • 6 carrots
  • 2 beets
  • 2 avocados
  • Broccoli
  • Two handfuls green beans
  • Kale
  • 3/4 pound Brussels sprouts
  • Spinach
  • Cilantro
  • Mint
  • Banana
  • Strawberries
  • Apple

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