We spent a lot of time enjoying the mild weather last month. We took a week off school, which gave us a few days to relax and move at a slower pace. We should be able to wrap up the bulk of our materials in about 2 months, so we are starting to think about summer plans and if we’ll do any traveling.
Our weather clearly reflects the calendar’s assertion that it is spring! We’ve had our first 90-degree day and are seeing the spring thunderstorms that are common around here. Accordingly, our menus will contain very few casseroles and soups until the fall. Here are the meals I plan to make this April (you can see past menus here).
Days 1-7
- Grilled chicken tenders, fresh veggies with ranch dip
- Chicken sandwiches, roasted summer vegetables
- Mediterranean tilapia, rice pilaf, steamed broccoli
- Soft tacos, corn
- Cheesy sausage and pepper skillet
- Creamy garlic meatballs over mashed potatoes, garden salad
- Leftovers
Days 8-14
- Lemon pepper chicken, buttered noodles, roasted carrots
- Build your own sliders, fresh veggies with ranch dip
- Nachos, corn
- Chicken lettuce wraps
- Leftovers
Days 15-21
- Everything seasoning crusted cod, rice pilaf, steamed broccoli
- Grilled chicken wraps, fresh veggies with ranch dip
- Chicken and sausage bog, sweet potato fries
- Peach balsamic chicken, basmati rice, green beans
- Burrito bowls
- Leftovers
- Easter dinner
- Air fryer steak bites, garden salad
Days 22-30
- Pico de gallo tilapia, seasoned rice, black beans
- Cheeseburger quesadillas, fresh veggies with ranch dip
- Creamy Cajun chicken pasta, green beans
- Leftovers
- Enchilada bake with hidden veggies, corn
- Baked ziti, Caesar salad
- Air fryer BBQ chicken skewers, buttered noodles
- Chicken wings, fresh veggies with ranch dip
- Breakfast for dinner
Useful tools for menu planning
What plans do you have this month? What meals do you look forward to preparing?
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