2020 Spring Meal Plan
Okay, so in my new reality March does not usher in the start of Spring. Even though the technical first day of Spring is March 19th, we wont feel that reality until several months from now here in New England. But of course, our family has been cycling through our Winter Meal Plan for the last 3 months and it’s about time to change things up. I find that 3 months is a perfect time frame for repeating the same meals. Any less time and it becomes to cumbersome to meal plan this way, and any longer and you’d be getting really sick of eating the same thing over and over.
My SMP prompted me to make a plan for the coming season and it’ll be nice to have our food reflect the feeling of “newness” that this season brings. I have always felt seasonal living is a state of being, the church calendar, holidays and mindset, even if the weather doesn’t reflect that just yet. I think this is so important to remember when Seasonal Meal Planning. Some of you live in parts of the world where the seasons don’t line up perfectly, and I have always said that’s okay! It truly is okay to still follow the plan and adjust your meals every 3 months, no matter what the weather is doing outside. So let’s get to the good stuff, what our family will be serving up for dinner over the next few months (March-May)!
OUR SPRING MEAL PLAN
Yellow Curry, rice
This is a recipe my friend Jocelyn gave me and isn’t online, but so you have something for your own, find a similar recipe here.
Burgers, fries, roasted broccoli
I usually just mix some spices like garlic, salt and pepper, mustard, etc. (whatever I have on hand) with ground beef and make burgers with it. I slice russet potatoes like fries and coat in olive oil, salt, garlic and chili powder, roasting at 425 F for 25-30 minutes until browned. (same for the broccoli)
Crispy Paleo Chicken Tenders, salad
Peruvian Roasted Chicken, salad, asparagus
Herb Crusted Salmon, potatoes or quinoa
Classic Spaghetti Sauce with Hidden Veggies, kohlrabi blend for adults, GF pasta for kids
kohlrabi is an incredible vegetable seasonal to spring and it’s very mild, sort of a cross between potato and celery if I had to compare it to something. It cooks well many ways and I love it roasted. Walmart sells a blend with shaved brussels sprouts and kale, so I will sauté that in coconut oil with some spices as a pasta substitute.
Frittata, salad
I change this up seasonally… I found a cashew based sun-dried tomato cheese that I’m going to try melting into the eggs….and I usually throw in whatever protein or veggies I have on hand - bacon, spinach, even chopped asparagus or leeks! Yummm
Cook Once Eat All Week, weeks 4, 16, 11, 8
If you’re not familiar, this is a cookbook that uses one protein and two veggies to create three different meals for the week. These weeks are seasonal to Spring and are some of our favorites. See my insta story highlight “cook once” for how I use this cookbook with the Seasonal Meal Planner.
Veggie Plate: cucumber, peppers, plantain chips, radish, guac
I got this idea from a grocery store magazine and loved it for a simple dinner! I added it to our meal plan since we have Sunday snack dinners and this seems like a great base with a few weekly additions
Hot Wings, asparagus, quinoa
I melt about 3 tablespoons butter and 1/3 cup Franks Red Hot in a pan and then coat the chicken wings and drumsticks, lightly salt then roast in the oven at 425 F for 35-40 minutes. Sometimes I brown these with the broiler too! Find this tutorial in my “easy recipes” insta story highlights
Pork Tenderloin, sautéed Swiss chard + leeks, quinoa
The grocery store sells pork tenderloins that are either pre-seasoned or you can easily season at home. I love these because it’s a throw in the oven meal that is always delicious.
Pork Chops. Kohlrabi blend, roasted sweet potato
I season pork chops simply with salt, pepper and garlic powder, then sear in a cast iron pan. If the cut is thick I will finish in an oven at 425 F for 10 minutes. If they are cutlets, I will just cook through in the pan.
Chicken Piccata Meatballs, pasta
This is another recipe I got from a grocery store magazine! It is penne pasta with spinach, capers, and chicken meatballs! Simple!
Grilled Flank Steak Tacos
A tried and true recipe in my recipe binder. Happy to share just ask and I’ll send a picture!
Taco Lime Grilled Chicken, as tacos with sides or roasted veggies
Korean Beef Bowls - obsessed!
Eggplant Puttanesca - sooo simple and DELICIOUS! I add chicken for protein!
Lunch Rotation:
I’m definitely feeling the prepped ahead lunches this season. It just makes life so much easier. These are some ideas I will be rotating through for Jordan and I since they are easy to put together!
Turkey taco bowls - just ground turkey with homemade taco seasoning, rice, pico, lettuce, and anything else you might like to add!
Butternut squash soup (recipe from my friend Dominee…basically butternut squash, sweet potato, seasonings, coconut milk and broth, then blend. Soooo good!)
Visit my Spring Recipes Pinterest Board for more ideas!
That’s about it! What will you be cooking up this Spring for your family? If you use any of the recipes from this post, I’d love to hear! Please share on instagram stories and tag me! I appreciate this sooo much! xo