Menu Plan Monday – April 21


Hope you had a wonderful Easter! We had a great day with family and hunting some Easter eggs. And of course we took our prerequisite family pictures outside our church. One of these days, I’ll have to put a collage together over the years of these pictures.

And these two are growing up too fast! It really does seem like the blink of an eye at times.


I contributed my Roasted Dill Carrots to our family Easter lunch. I’ll post the recipe later today as part of Recipe Redux and tell the story behind my Corning Ware and that groovy fabric in the picture above.

Here is what is on our menu this week, plus lots of fresh fruit:

Meal 1: Sunflower Zucchini Pie with Baked Cauli-Tots and Strawberries

Meal 2: Lemon and Herb Baked Fish with Spaghetti Squash Mac and Cheese and Broccoli

Meal 3: Crock Pot Picadillo over Freekeh and an Orange Spinach Salad

Meal 4: Baked Parmesan Garlic Chicken with Roasted Sweet Potatoes and Asparagus