Can you guys believe it’s March already? ‘Ack!’ for time flying, but ‘woot!’ for spring, gardening, and hopefully warmer weather! This last weekend was incredible here in the NW – sunny and in the 60s – which got me all excited. Unfortunately, we had plans and I couldn’t get out in the garden. Boo.
But since those plans included hanging out with my family at a mountain cabin with a view of a beautiful lake, tree-covered hills, and snow, I didn’t really miss working in the garden too much.
Oh, and our Swiss Mountain-Lab mix dog, Samson, is a snow-nut and ran and jumped happily on his still healthy back legs thanks to this regimen we’ve continued with him.
And before we get to March’s menu, I wanted to give a little update on my father-in-law who is fighting brain cancer with daily radiation treatment right now. While it affects everybody differently, it’s unfortunately making him so weak he can barely do anything for himself. I’m so thankful for all his friends and church family who have rallied around to help, but we would still covet your prayers if it crosses your mind, as he still has 1 1/2-weeks left to go. I’m so grateful for all of you – you have no idea how your words and sentiments have encouraged me (and Brian). Thanks for letting me share!
So, on to the monthly menu. Wanna know something? It’s working fine to plan a whole month at a time. I don’t know why I thought it wouldn’t. Some things did get missed or mixed around towards the end of the month, but all in all, it’s pretty do-able. Which I’m sure is not news to those of you who’ve been monthly menu planners all along. Late to the party as usual – ha. Mostly, though, I’m enjoying having Sunday afternoons back!
Week 1: March 4 – 10
Tuesday– Beef & broccoli, rice noodles, Orange-Almond Salad
Wednesday– Bean/Sausage gratins (I’m going to fill some ramekins with leftover stewsoup from Monday, top with cheese and bake – it’s an experiment), sourdough artisan made into garlic toast, green salad
Saturday– Burgers on homemade buns (made yesterday), oven fries, carrots & dip
Sunday– Roasted turkey & gravy (from holiday sales), awesome sausage-cranberry dressing (hope to finally share this with you, even though it’s not the right time of year…), sauteed green beans, green salad (this was the major thing that didn’t get made last month + all the meals I was planning with the turkey!)
Week 2: March 11 – 17
Wednesday– Turkey Tetrazzini, green salad
Thursday– ? possible life group dinner…
Friday– Tuna & white bean saute, roasted broccoli & cauliflower, artisan bread (from Mon.)
Saturday– Family dinner
Week 3: March 18 – 24
Tuesday– Slow cooker pulled pork on tortillas, slaw with spicy vinaigrette
Wednesday– Braised roast beef & onions, simple French Baguettes, green salad,
Thursday– Haystacks made with leftover turkey chili & 10 Minute Baked Tortilla Chips (+ lettuce & veg. for toppings)
Friday– Curry Sub Jee on tortillas with cheese and tomatoes
Week 4: March 25 – 31
(Our Spring Break + Easter week!)
Monday– Dinner out
Saturday– Burgers on homemade buns (frozen from wk.1), oven fries, carrots & dip