The weather is going to finally be spring-like this week: 60s and 70s with plenty of rain. I'm so excited to be outside walking again, and the whole family is in the mood for lighter food (you'll notice the word “salad” shows up a lot on this week's menu plan). A great benefit of cold salads is that I can prepare them ahead of time, and they're ready to go on a busy weeknight. We have one night this week where we're all eating at different times and going in different directions, so a big bowl of salad will make sure we get fed well. It's a great time to try out some new salad recipes I've added to my Salad & Veggie Sides Pinterest board.
Moneywise Menu Plan – 4/5
Monday: Slow Cooker Teriyaki Pork (my last freezer meal) with brown rice and broccoli
Tuesday: Quesadillas made with leftover pork, corn and black beans, plus salad
Wednesday: Skinny Veggie Crockpot Lasagna from Pinch of Yum
Thursday: Greek Quinoa Salad from Back to Her Roots
Friday: Crustless Bacon Asparagus Quiche and Rosemary Potatoes
Saturday: Tuna, Green Bean and Potato Salad
Coming off of that month of freezer meals–wow, that was worth the time and trouble. While I'm not in the mood for casseroles right now, it was a reminder that having a system in place (in this case, meal planning and prepping food ahead of time) makes everything run smoother. I need to find a way to apply this system to the spring and summer using different meals than we typically eat in the fall and winter.
What are some ways you adjust for the warmer seasons?