Menu Plan for the Week 3/18 – 3/24

How last week’s menu went:

There were definitely some changes to last week’s menu. I was a little indecisive about my Monday meal. I ended up making the Hearty Lentil Soup (I add celery, add chopped spinach instead of parsley, and only use 1/2 tsp of the balsamic vinegar) and the Oatmeal Blueberry Applesauce Muffins. Both great choices.

On Thursday I realized that I had set myself up with a casserole-heavy week. The weather was beautiful and I decided to marinate some chicken breasts to be grilled instead of making the Chicken Divan, Lightened Up (but it’s still a favorite). We put the grilled chicken on a spinach salad. Perfect!

On Saturday we ended up going on a spontaneous day trip to visit some wonderful friends (Who fed us yummy things like  steak and homemade mint chocolate chip ice cream, by the way!), so I moved the Corned Beef  to Sunday. I’m sure you understand. 🙂

Taco Casserole

Favorite meal from last week:

Of the meals we made here, I’m going to pick the Taco Casserole as the favorite. All 5 of us loved it. And there was not a crumb left.

This Week’s Menu Plan

Sunday I was really late getting the corned beef going, so the kids ate pizza quesadillas and we ate the corned beef after they were in bed.



  • Steak Salad with leftover steak our friends sent us home with! So nice! I’m planning to make it kind of like this recipe. I think it’s hard to go wrong with a steak salad. Yum.





  • I think we are going out to eat for my new secret shopper job. 🙂


I’m linking up with OrgJunkie’s Menu Plan Monday, where you can find many more meal plans to check out!
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5 Responses to Menu Plan for the Week 3/18 – 3/24

  1. Kathlynn

    You did it! On top of all that hard work in the kitchen, you STILL managed to pull off a menu plan for this week AND get posted before Tuesday… YOU ROCK!

  2. You have a delicious menu planned.
    Have a great weekend!

  3. Pingback: » Menu Plan for the Week: 3/25 – 3/31 Ready. Set. Simplify.

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