This Week’s Menu, April 3, 2016


Modern studio background, sepia look

Menu for the week of April 3, 2016

Breakfast: Pancakes
Lunch:  Tuna salad sandwiches
Dinner:  Fajitas with guacamole and pico de gallo

Breakfast:  Asparagus omelette
Lunch:  Spring rolls (I haven’t made these in years!)
Dinner: Pasta with homemade sauce

Breakfast:  Pancakes (leftovers)
Lunch:  Spring rolls (leftovers)
Dinner: Pork ribs with baked beans

Breakfast: Scrambled eggs with leftover pork
Lunch: Cheese and crackers
Dinner: Sausage and peppers (from our batch cooking)

Breakfast: Egg sandwich
Lunch: Burgers
Dinner:  Dinner out (I hope!)

Breakfast:  Cheese quesadillas
Lunch:  BLT sandwiches
Dinner:  Pan-fried trout with asparagus

Breakfast:  Breakfast out (We almost always have breakfast out if we’re out hunting garage sales.)
Lunch:  Salad
Dinner: Cheeseburgers

Another week of running around but I see light at the end of the tunnel. Last week we missed lunch almost every day. By the time we had a break it was too late to make lunch and too early for dinner, so we went without. –not that we couldn’t afford to miss a few meals!

Do you ever get so busy that you miss meals? I don’t mind missing breakfast or dinner, but I hate to miss lunch.

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  1. Mike: We’ve been getting so much asparagus I keep looking for ways to use it up. I might try the parmesan, but we almost always top it with Edam cheese.

    re: Pico de gallo
    Come to my house and I’ll make you authentic Mexican food. 🙂 Pico de gallo is a fresh, raw salsa. Basically my recipe is tomato, serrano (or jalapeno), cilantro, onions, and bell pepper. I chop it up and season with salt.

    I like to keep most of the serrano pepper seeds in it for the heat, but I sometimes reduce the heat when I serve it to company.

    Some people like to add lime, but I always have fresh cut lime available for the fajita meat. I prefer my pico with as few additives as possible so you taste the freshness of the veggies.

  2. What is your recipe for spring rolls? They sound delicious as does the rest of your menu for the week.

    I can miss lunch if I have a big breakfast; sometimes we’ll do that on Saturdays, have a brunch type of meal around 10 in the morning and then that carries us to dinnertime.


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