Let’s use this thread to share concise weekly dinner menus for each week in March. It’s helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help. We all know plans can change, so it’s fine (practically expected) when your week gets rearranged from your posted plan. You may choose to report actuals for the prior week to share ideas with others.
Will you start the month with March 4 Pancake Day / Shrove Tuesday? How will you celebrate Pi Day (3.14) with something round? On 3/17, will you cook something “Irish” for St. Patrick’s Day? Celebrate Purim 3/13 by making hamantaschen? First day of Spring 3/19 is likely to be snowy here in MN - hope yours is more “real” Spring.
The February discussion is still available for reporting the last week and follow-ups.
Hello friends. Our snow plow crews are still out cleaning up after our big snow storms two weeks ago. It warmed up earlier this week so some of the snow melted but there is still a lot there. I am done with winter… meantime, I spent a lovely afternoon at the library last Sunday perusing their books and I even took a couple home with me. The book at the top of my pile is by local Ottawa author Mony Dojeiji called “Walking for Peace” about a pilgrimage she and her husband made along the Spanish Camino trail. I’m planning on seeing a documentary film this weekend about an Australian man who hiked along the trail so this book will be a good precursor to the movie I will be seeing. On to my menus for this week:
Today: Take out lunch was spaghetti and meatballs. Dinner tonight will be a salad.
Saturday: I will be spending the day at home to do laundry and meal prep for next week to get it overwith. I am planning on seeing a movie tonight called “The Way, My Way” about an Australian man who hikes along the Camino trail so it will be interesting comparing it to the book I will have started. I will have dinner out on my way to the movie theatre.
Sunday: The Oscars! The movie theatre I go to will be having an Oscar party so they will be tuning into the live broadcast starting at 6:00. I will actually be heading up to the cinema early to see a matinée screening of “A Complete Unknown” on my own then I will join the film meetup group I’m in at 6:00 to watch the Oscars. Dinner will be popcorn and candy from the snack bar
Hi, all! Cooking for 2 in sunny Chattanooga.
Breakfast: Buttermilk biscuits from Black Food. One of our friends was describing how his grandmother made biscuits every morning, and DH said that “sounded like heaven”. So I can at least make one batch and put some in the freezer for emergencies
Saturday, March 1: Pork burgers, also known under the unappealing name “slug burgers”; wedge salad
Sunday: Grilled or baked herb chicken depending on the weather, some kind of potato, braised cauliflower, marble cake
Monday: Scrounge
Tuesday: Fish with lentils; whatever veg needs to go
Wednesday: Off to California for almost a month to see family and help out with a few fun occasions like helping with my niece’s wedding cake and cat sitting for vacationing daughter.
Thursday-Friday: TBD; we’ll see if I get around to any cooking.
A fun and safe Mardi Gras to those who celebrate! Happy cooking!
Hi, friends. It’s cold but sunny here in the Boston burbs, so I’m optimistic that the remaining 5’ icy patch on our driveway will melt (thanks in part to the crap-ton of salt I dumped on it earlier). I’m done with winter. Moving on to spring!
Sun: white chicken chili (Cooking Light from ages ago), cornbread. I’m also going to make chocolate pudding (an old Moosewood recipe) for dessert because DS decided he wanted to make whipped cream, so now we have several cups of whipped cream in the fridge. He did a poorly controlled and unblinded taste test vs. the canned stuff and said homemade was better (duh) - we may have created a monster…
Mon: stuffed peppers
Tues: turkey burgers, chips, carrot sticks. I recently found gluten-free cheddar and sour cream chips, which I LOVE, so I’m super excited for this.
Reminds me of the time I was in Dallas, Texas, when it snowed about an inch, with wind forming drifts. I watched as a city truck pulled up and a worker put a coal-scoop shovel of salt on a tiny 4-inch high drift beside the curb.
Thanks for the inspiration on what to do with a half-pound of browned ground beef. I’m following you on those stuffed peppers. Mine will be Tex-Mex seasoned with cumin & salsa in the ground beef/refried beans filling and serving on Spanish rice.
Happy to share inspiration, I think that’s the point of this discussion! I do my stuffed peppers a bit differently, which I’ve learned may be unusual - using raw ground meat not cooked. It’s loosely based on a Rachael Ray recipe but I’ve modified it extensively, so now:
1 lb ground pork
8 oz feta, crumbled (the good stuff, not the cheap stuff)
About 1.5-2 C cooked rice
1.5 tsp dried marjoram, oregano, or some of each
Salt and pepper
This is enough for 4 huge or 5 big peppers, which I steam in the microwave before filling. Bake at 375 for 45-50 minutes.
DS always peels the pepper off, eats the filling, then eats the pepper.
