Happy March everyone! In like a lion, out like a lamb. It’s snowing (again) and I’m so ready for spring. We started decorating for Easter and I’m looking forward to a fun-filled month with my birthday, a St. Patrick’s day gala event with friends, a trip to Blissdom in Texas, and ending with Easter. At church, it was mentioned that Lent means “springtime.” I’m holding onto this message as we get through the last tough month here in New England.
On to the meal plan. Some new recipes and some favorites. Lots of evening meetings this week so I’m trying to make sure dinner is easy, for whoever is preparing it.
Sunday~ Whole Chicken in the Pressure Cooker. It was delicious and my mom said it was the most dinner she has seen my kids eat in a while. The chicken stock is already brewing in the crock pot thanks to my husband’s help deboning the chicken and chopping the veggies up for the broth.
Monday~ Chicken Soup. Best way to use up all the leftovers. Homemade bread in the bread maker will start at nap time.
Tuesday~ Teriyaki Steak Tips, Roasted Asparagus and Potatoes.
Wednesday~ Maple glazed salmon, steamed green beans and rice.
Thursday~ CORN (Clean Out Refrigerator Night)
Friday~ Clams and Spaghetti with Slow Roasted Cherry Tomatoes. New recipe, going to look around this week to see who has little neck clams available.
What are you looking forward to in March?
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Spring into Summer!
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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.