Menu Plan Monday: March 19, 2018

March 19, 2018

Menu Plan Monday week of March 19, 2018, including peanut soba noodles with crispy baked tofu and vegetables, orange maple salmon, grapefruit farro salad, garlicky green beans, and citrus fennel salad. Get the full menu plan at JessicaLevinson.com.

Latest Happenings

Hello there! It’s been a while since I’ve shared a new post with you all, especially a menu plan. My apologies for the hiatus – between snowstorms, power outages, and a couple of ski trips we’ve been a bit off our routine in my house. But don’t worry – I have still been meal planning, I just haven’t had a chance to get my menus up to share with you all.

But now I’m back, and it’s perfect timing because last week my friend and colleague Jill Castle published her podcast interview with me all about — you guessed it —- meal planning! Head on over to The Nourished Child Podcast to hear my interview! After you listen, I’d love for you to share your thoughts on my Facebook page here!

Now, let’s get to this week’s menu! Check out my menu plan below to see what I’m cooking this week and let me know what’s on your menu!

Menu Plan Monday is designed to inspire you to create your own menu plan for the whole family each week of the year. 

Menu Plan Monday: Week of March 19, 2018


Snack: Strawberries & roasted edamame beans

Lunch: Smoked salmon cucumber pin wheels, cucumbers/tomatoes/peppers, grapes, and olives

Dinner: Peanut Soba Noodles with Crispy Baked Tofu and Vegetables


Snack: Spreadable cheese & rice cakes

Lunch: Veggie burger or leftover tofu (if there is any!), tomatoes and mozzarella, and orange smiles

Dinner: Mushroom beef burgers, Roasted Garlicky Green Beans, and roasted butternut squash zig zags (pre-cut from Trader Joe’s)


Snack: Yogurt pouch (love these new ones from Annie’s – no sugar added!)

Lunch: School lunch

Dinner: 5-Ingredient Orange Maple Salmon and Citrus Fennel Salad


Snack: String cheese & apple slices

Lunch: Sunbutter sandwiches, strawberries/bananas, and veggies

Dinner: Leftovers


Snack: Veggies & hummus

Lunch: School lunch

Dinner: Soy-Marinated Steak (from this recipe), Miso-Roasted Brussels Sprouts & Root Vegetables, and Grapefruit Arugula Farro

What’s on your menu plan this week?

Please share with me below or on social media!
Tweet me or tag me on Instagram with #DinnerTonight
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