I am feeling really hopeful today. Looking out the window, I see the once 6ft foot mounds of snow are finally melting and I can see some daffodils sprouting in one of my gardens. Clocks spring ahead this weekend and I finally see that spring is on its way. As the seasons gradually begin to change, so does my menu planning. I am ready to start thinking about making the switch to lighter foods.
This Thursday, the leprechaun visits our house and we don green to celebrate St. Patrick’s Day. I’ll be honest, the traditional boiled corned beef dinner doesn’t do it for me. The thoughts of eating meat laced with nitrates isn’t that appealing. Instead we will have Guinness Beef Stew with Whole Wheat Irish Soda Bread (if you do gluten.)
As the ol’ Irish blessing goes, “May good luck be with you wherever you go, and your blessing outnumber the shamrocks that grow.”
MEATLESS MONDAY Black Bean Corn and Zucchini Enchiladas – I will use the basic recipe but instead of whole wheat tortillas, I’ll use corn. I also love Trader Joe’s Enchilada Sauce. I’ll probably pull a bottle out from my pantry for this recipe. I’ll serve with a simple green salad and fresh homemade guacamole.
TUESDAY Pork Chop Suey – I’ll add more veggies (whatever I have on hand) to this dish. I’ll also serve with brown rice noodles
WEDNESDAY Mini Shepherds Pie I’ll probably use ground turkey instead of beef (since I will be having beef on Thursday) I’ll also make my own butternut squash puree instead of using frozen.
FRIDAY Grilled Fish Tacos
MARCH MENU PLANS: My family loved the Sweet Potato with Warm Black Bean Salad from last week’s menu. It was delish!