Menu Plan ~ Happy Easter!

Our view this morning at Easter sunrise service.


What a great way to wake up to Easter!  As soon as we can get around and get food together, we’re heading out to spend the day at the farm.  It’s supposed to be 70°, mostly sunny, and calm.  So excited!

Tomorrow is April 1, and I am determined to get my house in order and some desperately needed spring cleaning/organizing done this month.  Hopefully, I can figure out a way to spend less time in the kitchen to balance it all out.

Here’s what’s cookin’!

Sunday, March 31

yogurt parfait

Weekday Breakfasts ~ granola parfaits, oatmeal with blueberries or raisins, eggs (fried or scrambled) with toast or hashbrowns and fruit, french toast

Weekday Suppers

The plan:  On chicken fried steak night I’ll whip up double mashed potatoes to use for shepherds pie.  I’ll make double lasagna and freeze one for later in the month, too.  I can’t devote a full day to freezer cooking right now, but by making extra (with very little effort) when I’m already preparing supper, I’ll baby step my way to a full freezer!

Do you have big spring cleaning plans for April?  Don’t tell me you’re already done… please.  😉


  1. Sheila Laurence says:

    I was reading Redbook magazine yesterday, and saw this sandwich that looks so good to me (minus the arugula – not a fan of that). If you have extra ricotta, you might look at it to see if it looks good to you also.
    (the popups on that link are irritating – if you have access to Redbook, it’s in the April issue, page 175)

    Happy Easter!

  2. We’re moving cross country mid-April, so major cleaning/packing going on here!!

  3. Sheila Laurence says:

    I was planning to make French bread yesterday (another recipe) when I saw you had it on your menu plan. Went with your recipe and it was great! Thanks!

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