Weekly Meal Plan – Week of March 25

Last week’s menu went according to plan and it was great. I used up many items from my pantry and freezer and I got to try a new dish. The mung beans and potato salad was actually so good and super easy, but instead of frying the onions I caramelized them and mixed in a garlic/lemon/oil dressing. If you’re in for real clean food, this recipe is for you.

Mung beans and potatoes with caramelized onions

Mung beans and potatoes with caramelized onions

For Palm Sunday lunch, I prepared Ina Garten’s orzo with roasted vegetable. This recipe also never fails but I use less salt and olive oil than called for.

For this week, I’m planning the following meals:

Monday: Couscous with roasted vegetables (butternut squash, zucchini, onions) with lemon/oil dressing and topped with feta, toasted almonds and scallions.

Tuesday: Spaghetti aglio e olio served with a mixed green salad.

Wednesday: Lentil Soup

Thursday: Lunch out

Friday: Baked Eggs with Spicy Beans served with baby spinach salad and toasted bread for dipping

Saturday: Balsamic Chicken with pine nuts served with Arugula Parmesan salad. 

Sunday: Easter Sunday Lunch with friends, but haven’t got any menu planned yet.

Dinner Salad Ideas:

Lettuce, radishes and avocado salad with mustard dressing served with grilled or rotisserie chicken

Spring salad with Manchego cheese and apples (I’m using parmesan instead)

And the usual: the mixed greens and vegetables salads with hard-boiled eggs/ grilled halloumi cheese or feta.

Want more menu ideas? Check out Menu Plan Monday on I’m an organizing Junkie and don’t forget to follow my Weekly Meal Plans Pinterest Board.

Have a great week!

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