Spring Meal Plan 3
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These are actual menus from our kitchen during the spring of 2013. Remember to add fresh salads, vegetables and vitamin-packed fermented vegetables, according to your liking and resources.
- White Lasagna, green beans, beets, broccoli
- chicken pot pie, rolls
- ham, rolls, corn, creamed spinach, potato salad
- Deep Dish Pizza
- vegetable soup, chicken packets
- meatloaf, potatoes, limas, corn (or another meal, carrots and fried okra)
- tomato soup, bread
- Chicken Divan, corn, carrots
- homemade pizza, salad
- gumbo, rice, potato salad
- cheese enchiladas, Mahatma rice, can of beans
- Tarragon Chicken Casserole
- creamed chicken with peas and pimentos, cornbread
- egg salad sandwiches, fruit salad
- salmon patties, Brussels sprouts, orzo, carrots
- taco soup
- Italian Pie, corn
- split pea soup, ham sandwiches
- white chili, bread
- spinach lasagna, cooked carrots, rolls
- spaghetti, bread, Broccoli Salad
- Chicken Pasta Salad, bran muffins
- ham, rolls, scalloped potatoes, green peas, green salad
- Sandra’s Pasta and Sauce, rolls, no-tossed salad
- deli sandwiches, chips, ice cream
- potato soup, cheese, wheat bread
- PBJ and chips
- broccoli cheese soup, bread
- tuna salad, whole wheat bread, chips
- ham and corn chowder, rolls
- baked potatoes, cheese, broccoli
- vegetable juices (fasting weekend)
- Tuna Helper, beets, green beans
- grilled burgers, buns, potato salad
- (Easter) chicken fruit salad on lettuce, bran muffins, sliced ham, rolls, potato salad, legume salad
- sirloin tips, rolls, slaw, legumes (dried beans)
- Mexican Dinner, chocolate cake (company here)
- stir-fry chicken and vegetables, rice, spring rolls
- Chicken Cordon Bleu, fried okra, carrots, baked rice (Morgan’s 17th birthday)
