Weekly Menu {3/25-3/31}

Our menu definitely reflects this in-between season between winter and spring. We still have some cold, snowy days in the forecast so I’ve got soups, but I’ve also got some lighter fare—Egg Salad sandwiches and Turkey Gouda sandwiches. The Barbacoa recipe is an old favorite around here! It’s so tasty and because it cooks in the slow cooker all day, it makes dinner come together pretty easily. We like to serve it with rice and beans and guacamole, but it is just as delicious served as tacos. And then for Easter, we are having dinner with friends. We are making Deviled Eggs as well as a Carrot Cake.

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Here’s what’s on the menu.

Monday—Minestrone Soup

Tuesday—Barbacoa in Rice Bowls with Beans, Cabbage Slaw, and Guacamole

Wednesday—Egg Salad Sandwiches with Sweet Potato Wedge Fries

Thursday—Turkey Gouda Sandwiches with Roasted Carrots/Parsnips

Friday—Date Dinner

Saturday—Pasta E Fagioli Soup but I’m planning to leave out the Great Northern Beans and add butternut squash to it.

Sunday—Easter Dinner with friends. We are making Deviled Eggs and Carrot Cake.

I hope you have a lovely week!