We got an early dose of spring this week, and I’m not ready for the warm temperatures! Alas, I don’t have much choice in the matter. The Creamy Veggie Tortellini Soup I made earlier this week is likely the last soup I will make until fall.
This month should be mostly routine, but we do have a visit from family happening as we near April. We’re looking forward to this. Here are the dinners we plan to eat throughout the month.
Days 1-7
- Chicken wraps, fresh veggies with ranch dip
- Creamy Cajun chicken pasta, green beans
- Soft tacos, corn
- Air fryer steak bites, fresh veggies with ranch dip
- Pico de gallo tilapia, Spanish rice, black beans
- Meatloaf parmesan, Caesar salad
- Creamy garlic meatballs over egg noodles, sugar snap peas
Days 8-14
- Philly cheesesteak sandwiches, fresh veggies with ranch dip
- Tuscan tortellini skillet
- Nachos, corn
- Lemon herb salmon, air fryer asparagus
- Taco salad
- Creamy mushroom pasta, green beans
- Peach balsamic chicken, garden salad
Days 15-21
- Grilled chicken sandwiches, fresh veggies with ranch dip
- Cheeseburger macaroni, glazed carrots
- Soft tacos, corn
- Lemon pepper chicken, buttered noodles, steamed broccoli
- Chicken lettuce wraps
- Spaghetti with meat sauce, Caesar salad
- Bacon-stuffed yellow squash, green beans
Days 22-31
- Texas cheesesteak sandwiches, fresh veggies with ranch dip
- Chicken Florentine skillet
- Burrito bowls
- Baked Mediterranean tilapia, seasoned rice, steamed broccoli
- Chef salad
- Baked ziti, garden salad
- Slow cooker bourbon chicken, basmati rice, green beans
- Slow cooker beef and broccoli, brown rice
- Easter dinner (undecided)
What does the coming month look like for you? Do you have any special plans for Easter?
