March Meal Plan #2

Introduction, thoughts on how things are going etc …

On to my second set of March meal plans (for the third week of March, just trying to keep things interesting.)

Even though we won’t be eating the “St. Patrick’s day dinner” meal plan part on actual St. Patrick’s day (we have small group that night), I still thought it would be fun to include. We will probably eat it the day after. 🙂

(Scroll down for recipe links & suggestions)

Breakfast this Week: Get Up & Go Muffins

Dinners This Week:

  1. St. Patrick’s Day Meal: Irish Corned Beef and Cabbage with Carrots & Potatoes
  2. Chicken Thighs & Roasted Brussel Sprouts
  3. Sautéed Leeks with Chickpeas & Applesauce
  4. Broccoli, Spinach, & Leek Soup with Whole Wheat Rolls
  5. Mushroom Risotto & Lemon-Pepper Broccoli

Breakfast:

Get Up & Go Muffins

Changes I will be Making:

  • I will once again be swapping out the bran for flaxseed

Dinners:

1. Traditional Irish Corned Beef and Cabbage

2. Simple Chicken Thighs & Roasted Brussel Sprouts (this will be the first time I will be trying brussel sprouts. I hope it’s a successful adventure 😉 )

3. Sautéed Leeks with Chickpeas & Applesauce

4. Broccoli & Spinach Soup with Leeks & Whole Wheat Rolls

5. Mushroom Risotto & Lemon Pepper Broccoli

  • Risotto Recipe
  • Broccoli: Heat steam-in-bag frozen broccoli according to package instructions, top with butter & lemon pepper