March Menu

photo by Jonathan Caves

Since we order a lot of our food from a monthly co-op these days, we've had to get back into monthly menu planning. It's a little bit trickier than week-to-week, and takes a decent amount of time to plan and budget, but once it's done it's done. Here's what March will look like around here:

WEEK ONE

1. Chicken & noodles
2. Chicken pot pie
3. Pizza
4. Garlic soup
5. Twice-Baked potatoes
6. Potato soup
7. Enchilada casserole (with or without chicken, depending on if there's any left over)

WEEK TWO
1. Mexican casserole
2. Egg salad sandwiches
3. Pizza
4. Tomato soup & grilled cheese
5. Baked ziti (we make ours a lot like this, though usually minus the egg)
6. Mattar Paneer & basmati rice
7. Sausage & potato soup

WEEK THREE
1. Quesadillas & salsa
2. Gnocchi with garlic-butter sauce
3. Pizza
4. Spaghetti
5. Lentil soup
6. Scalloped potatoes
7. Tamales & salsa

WEEK FOUR
1. Macaroni & cheese
2. Tomato & sausage risotto (but cheater-risotto style, with brown rice)
3. Pizza
4. Split pea soup
5. Cauliflower soup
6. Pasta & alfredo sauce
7. Chili & cornbread

Pretty much every dinner gets served with a big dark-green salad, which is usually garnished with some assortment of sunflower seeds, hardboiled egg, olives (for Matt), sometimes raisins, balsamic vinegar, and olive oil. Lunch is almost always leftovers. Breakfast is usually scrambled eggs with spinach and cream cheese (so good), plus a bowl of some type of hot grains--steel-cut oats, bulgur, rolled oats, or Bob's Red Mill 12-Grain Hot Cereal (which we got off of Freecycle). Except on the weekends, when, well, you know what happens. Pancakes or waffles or crepes or sausage gravy and biscuits...