It’s hard to imagine this is already the last week of February. Before you know it we’ll be firmly into springtime, perhaps my favorite season of all. I’m looking forward to spring and summer produce. Soon we’ll be enjoying salads and other lighter fare but as the week ahead will still be cool I continue to focus on the heartier meals of winter in this menu.
This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Read more here.
DEE’S MENU
Monday
David and I are participating in a focus group for an attorney friend. They are hosting the participants for dinner at a local Mexican restaurant.
Tuesday
Today is Mardi Gras! And pancake day!
- pancakes
- scrambled eggs
- fruit smoothies
Wednesday
Today is Ash Wednesday and we have a service at church at 6 p.m. I then have choir and David has cornhole. At this point I’m not sure what our dinner plans will be.
Thursday
This was a meal we skipped last week.
- stuffed bell peppers
- mashed potatoes (will make extra for tomorrow)
- corn on the cob
- salad
Friday
- smothered pork chops
- mashed potatoes
- asparagus
- salad
Saturday
I’ve decided to implement “Soup-er Saturdays”. I love to make soup and it’s a good way to use up leftovers and such. Plus I always have leftovers so that will be perfect for a light Sunday evening supper.
Sunday
Lunch out after church, leftover soup for supper
This post is linked up at I’m an Organizing Junkie. Check it out for more great menu ideas!
I like to make soups two-three times per month, especially in the colder weather. I made a taco soup just yesterday. Hope you have a terrific week!
Taco soup sounds wonderful! Thank you and I hope you have a wonderful week, too.
I have to admit, I’ve already started having some salads, though with a nice warm jacket potato. They’re something quick and easy, and there’s plenty of lettuce left over for Artemis the tortoise to have with her herbs and pellets.
Last week didn’t go quite to plan with my menu, so you’ll be seeing some stuff on there that was planned for last week, which will definitely happen this week because of using the fresh ingredients. So, here’s my menu for the week:
Monday: tofu nuggets with chips.
Tuesday: pancakes with maple syrup.
Wednesday: baked potato with salad, served with radish and coriander dressing.
Thursday: same as Wednesday, since there will be plenty of the salad and dressing, so I can just make another baked potato to have with some of the leftovers
Friday: tortilla cassarole, potato wedges, and salad.
Saturday: humous and salad wraps.
Sunday: leek and potato soup, plus bread.
Did you enjoy your pancakes last night? I realized when I went to make up the batter for ours that I was out of all purpose flour. I made them with organic bread flour and oat milk. They were heartier than a regular pancake but quite good and VERY filling.
I see you have tortilla casserole on the menu. Is it an adaptation of the one I shared?
I made my pancakes using soya milk and wholemeal flour, and they were very good. Nice and filling, and very tasty.
Yes, it’s an adaptation of your tortilla cassarole.