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Tuesday, February 28, 2012

March Meal Plan

Here is my March Menu Plan

March Menu Plan
I will be adding links to the recipes from this plan during the weekly Menu Plans. You will notice on the bottom of each monthly menu plan I have a list of sides for meals:

Sides for Meals:
       Salad (Lettuce, Cabbage, Potato, Pasta)
       Veggies (Corn, Peas, Carrots, Broccoli, Cauliflower,                                                                   Zucchini, Squash)
      Rice (White, Brown, Rice-a-roni, Basmati, Mexican Rice)
       Potatoes (Mashed, Baked, Wedges, Fried)
       Bread (French, Rolls, Bread sticks, Cornbread,
       Bread & Butter,  Biscuits, Muffins, Garlic Cheese Bread)

These are items to round off the meal.  I will add one, two or three of these to a meal depending on time and resources.

I make my own Rice-a-Roni from the following recipe.  I will make this in bulk and store in a container until ready to use.

 Homemade Rice-A-Roni Recipe

from The Complete Tightwad Gazette by Amy Dacyczy

2 c. rice
1 c. angel hair, vermicelli or spaghettini pasta, broken into very small pieces
¼ c. parsley
6 Tbsp. chicken bullion powder
2 tsp. onion powder
½ tsp. garlic powder
¼ tsp. thyme

Combine all ingredients and mix well. To prepare: Melt 2 Tbsp. butter in a skillet. Add 1 c. of the mix and stir. Add 2 ¼ c. water. Bring to a boil. Reduce to low, cover and simmer for 15 minutes.

Mexican Rice Recipes  Mexican Rice


  • 2 cups Rice
  • 1 small onion chopped
  • 1 can Rotel Tomotes or Mexican Diced Tomatoes (plus enough water to make 4 cups of liquid.)
  • I add the tomatoes to my 2 cup measuring cup and fill it to 2 cups and then add another 2 cups water)
  • tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 2 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • Directions:
    1. Heat up oil over medium heat in a large saucepan. Put in the rice and onion and stirring constantly, cook until the rice is golden,
    2. While the rice is cooking, spread with seasoning.
    3. Stir in the diced tomatos and the water; bring to a boil. Reduce heat to low. Cover and simmer for 20 to 25 minutes. Fluff with a fork before serving.
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