This week’s menu lets us break out of our winter routines and delivers some spring flavors to your table – asparagus, rhubarb, cucumber, lemon and carrots. Some of the meals still hold onto our winter favorites (like baked potatoes), but it is a nice mix of light and heartier dishes and… of course to celebrate the end of the work week, a fun twist on your burger and fries dinner.
Don’t forget to “Grab Your Shopping List” by clicking the button above. I’ve listed everything so that you can be sure you have all you need.
If you like planning your meals for week, you might also like to check out other weekly menu planners, including a 7-day plan for vegetarians, a 7-day plan for your air fryer or another 7 -day plan for your pressure cooker (or Instant Pot®). You can find all the Weekly Menu Planners here.
(The planned menu and grocery list has quantities for a family of four. You can alter the recipe quantities by clicking on the plus or minus buttons next to the serving size on the recipe card.)
Monday: Creamy Ham and Asparagus Pasta
Creamy ham and asparagus pasta is a delicious meal for any night of the week. This quick dinner cooks up in the same time that it takes to boil the pasta and yet is decadent and delicious. If you’re not eating meat, try throwing in some frozen peas instead of the ham.
We usually think about strawberries when we think about rhubarb, but this recipe for chicken breasts with orange rhubarb sauce uses rhubarb in a savory dish instead of a dessert. It’s reminiscent of apple sauce, but with a much prettier color and a little more tang. Serve this with some basmati rice and a vegetable of your choice.
Wednesday: Honey BBQ Grilled Pork Chops with Cheddar Garlic Smashed Potatoes
You do need to plan ahead to make these Honey BBQ Grilled Pork Chops since they need time to brine, but it’s so worth it! Since you’re planning your week, you’ll remember to brine on Tuesday. The grilled chops stay moist and are then slathered with honey BBQ sauce on the grill and at the table. Served with the smashed potatoes, you’ll feel well-fed!
Thursday: Lemon Tilapia with Hazelnut Couscous
Lemon Almond Tilapia out of the air fryer is quick and easy, and can be served casually on a weeknight, or dressed up with a simple lemon cream sauce for a more special occasion. Tilapia is so versatile and offers a nice large surface for a delicious crust, but you could use any fish that you love. Of course, you can pan fry this fish instead – just 3 minutes per side. Serve with a side salad.
Friday: Greek Turkey Burgers with Air Fried Greek Potato Wedges
These Greek turkey burgers are a nice way to switch up your regular burger routine. Olives and feta are mixed in with the turkey meat which is held between two thick slices of multi-grain bread, fried in a skillet. Zesty Tzatziki sauce makes the perfect spread for this burger, but can also be used as a great condiment for grilled meats or fish too. The potato wedges can be made in the air fryer OR in your oven.
Saturday: Chicken Fricassée with Spring Vegetables
Chicken Fricassée is a pretty dish that usually has a Fall feeling to it. By adding a few ingredients (asparagus, carrots, mushrooms) however, you can make it to help celebrate the coming of spring. Wild mushrooms come in small packages but they can pack a lot of flavor. This recipe has instructions for your stovetop, pressure cooker or slow cooker!
Sunday: Grilled Marinated London Broil with Baked Potatoes and Crispy Parmesan Asparagus
This grilled marinated London broil is the perfect steak to cook for four to six people. You only have one steak to mind and flip and it spends more time on the grill than smaller steaks so gets to absorb more smoky flavor. If you’re not grilling yet, throw this under your broiler instead. The baked potatoes can be made in your air fryer or in the oven and the same goes for the asparagus.