Meal Plan 3/23-3/29

This blogger right here is one happy Dayton Flyer this morning! 🙂 What a game!

Today is going to be a busy one – 3rd quarter grades to complete, an arrangement to finish, groceries to purchase, a garden planning meeting, and trivia. Busy busy busy…but spring break starts this coming Friday, so there’s a reward for all the madness. Then again, maybe I should call it Winter Break #2, since there’s still plenty of snow and ice.

I went to my first yoga class ever on Thursday, and I have to admit – I loved it! I’m looking forward to going back this week. I’m really impressed with how intense of a workout it is – it’s considered “low impact”, but don’t let the word low fool you. I also love how I mentally felt after class. Just…wow.

Week of March 23-29, 2014

LUNCHES: Salads, leftovers, soups

SUNDAY: Roasted turkey breast with mashed potatoes & asparagus

MONDAY: Going to Yoga 🙂 so Mike gets to make spaghetti squash with homemade pesto that *needs* to be used up.

TUESDAY: Crispy Beef with rice and cabbage (from the freezer)

WEDNESDAY: Chicken Cacciatore (third time’s the charm? Don’t worry, it never got defrosted). I’ve got my beginner band’s concert on this night so Mike is again in charge of the kitchen.

THURSDAY: The Sweet 16 Game! Who knows…

FRIDAY: I’m celebrating Spring Break in style! I bought some sea scallops on sale at the market last week, so I’m going to try my hand at Seared Sea Scallops with Linguine in a wine/herb sauce. It’s going to be awesome.

SATURDAY: Chicken habanero patties and salad. If we make plans this week for Saturday night, then I won’t take them out of the freezer.

A recipe post or two is on deck for this week as well (add that to my to-do list). Have a wonderful Sunday, everyone!

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