March Weekly Meal Plan #3

Source: A Healthy Slice of Life
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Good morning; happy Sunday! How was your weekend? Mine was Good! A little TKD and soccer, some March Madness viewing, a walk through a couple fifth wheels, and some outdoor walks and weights. I’m really looking forward to the temperature warm up coming later this week and celebrating my mom’s birthday, but first, a peek at our meals from the last week!


After dropping the RV off my fridge was empty so we went to dinner at Fresh Chef. I had the salmon with broccoli and their famous kale salad and a side of fries because balance.


I intended to make these oregano and lemon chicken thighs, but when I opened my chicken I realized they were boneless and skinless. So I made a quick marinade of olive oil, lemon, oregano, garlic, parsley, and salt then baked them. I served them over buttered rice with some DELICIOUS roasted veggies. I tossed red onion, sweet potato, and Brussels in olive oil, sprinkled them with salt and garlic powder, and roasted them for about 45 minutes at 400. I mixed them a few times during the process then after pulling them out I squeezed on a little lemon juice and grated parmesan. So good.


Ground lamb was on sale at Whole Foods so I treated us to Greek night! I made Greek meatballs that I served over iceberg and cabbage slaw with Greek salad, hummus, tzatziki, and harissa. I had naan on the side for the kids to scoop it all up.


An oldie but a goodie, I made Greek shrimp pasta using Wildgrain Tonnarelli. I also used Butcher Box shrimp for the first time and was very pleased at how well they defrosted and how fresh they tasted.


I love Thursday night dinners because it’s the end of our week, as I usually shop on Fridays for the next week. Typically I use up whatever is in the fridge, so I set up a salad bar using chopped up Butcher Box chicken tenders. I took the Buffalo Chicken Salad route


Friday evening was filled with TKD Progression Test for Kaitlyn and a very rainy soccer game for Hailey. Afterwards we drove right to Sauzas and it hit the spot. Cheese dip, guacamole, salsa, and fajitas!


On Saturday Kaitlyn had a soccer game then we went to walk through some fifth wheels. It was an exciting afternoon and we all enjoyed walking through the different floorplans imagining what it might be to take one on a longer getaway. Once back home I made a veggie tray, Kaitlyn made mac ‘n cheese, and David grilled wings to enjoy while we watched March Madness.

Breakfast & Lunches

It was a bread heavy week! I baked to share with neighbors and for us. I made Clever Carrot’s sandwich bread, which was great. I also made a few rounds of Jen’s sourdough boules. We made peanut butter, banana, and honey sandwiches with the former and avocado toast and eggs with the latter.


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