Well it's the first week of March and I'm continuing on with Meal Plan #5! If you love meal planning and need some new and excited ideas check out what I have for you this week and make sure to check back at my other meal plans to get ideas for your weekly meals.
This week I'm thinking about Lent and St. Patrick's Day. Two totally different events but that's the theme of this weeks plan. For Lent I've got two meatless dishes including a flavorful salmon dish and a tasty tofu dish.
For St. Patrick's Day I have a main dish, two desserts, and a cocktail. The main dish is a twist on corned beef and cabbage that is fun an innovative. For dessert you can try the grasshopper brownies or peppermint brownie batter fudge. Finish off your evening with the Irish Buck Cocktail.
Now let's talk about meal planning. On of my favorite things to do when meal planning is to try to have at least one meal where I can cook once and eat twice. This can mean one of two things.
First it can simply mean that you cook enough to have leftovers. Leftovers are one of my favorite things to take to work for lunch because it's something I can just pack up after dinner and grab on my way out the door. There's no thinking about it and I don't actually have to pack myself a lunch.
The other thing I do is make a meal that has leftovers and then I repurpose it into something else the next day. An easy example of this is whenever I make BBQ pulled pork sandwiches I take the leftover and make pork nachos the next day. This means I have 2 nights worth of meals and only have to cook it one time! This is a great meal planning strategy to use during busy weeks.