Spring is in the air! It’s been a long wait, but it certainly is delightful. Kids played outside for hours and it was refreshing to watch them explore the backyard all over again. It’s like a whole new world without snow covering it. It’s so nice to plan our dinner menu with a little more variety as the weather improves.
With Sunday’s sunny skies, we finally opened up the grill. I had forgotten that my favorite part of grilling is the clean up. No pots and pans to wash. Happy day. If the weather cooperates, there will be lots more grilling in our future.
On the menu…
Sunday: Grilled burgers, sweet potato fries and coleslaw.
Monday: Slow cooker Enchilada bake. This recipe looks amazing. And easy. And my kids will eat it. It’s a meatless meal that we can put in tacos for the kids or whole wheat tortillas. Last week we tried Mexican quinoa and my picky boys ate it all up!
Tuesday: Pecan crusted fish sticks. (recipe-although I’ll use local cod instead of farm raised tilapia.)
Wednesday: Crock pot carnitas. Super easy for a busy night. This will make a lot so we can save half in the freezer for another meal. This recipe is Paleo friendly and has lots of side dish suggestions.
Thursday: Meatball Casserole. New recipe that looks great for a rainy day. Steamed spinach on the side, kids will eat it raw.
Friday: Pizza night with homemade dough.
What’s cooking in your kitchen this week? Any new favorites? One last week’s meal plan, the one pot Mexican quinoa dish was a winner.
For more dinner ideas, see three years of past menus here,
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.