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Happy March, everyone! It just feels so good to type that spring laden word. 🙂 I love the change of the seasons, especially when green is on the horizon.
I have lots of great recipes in store for you this week!
Enjoy!
Table of Contents
- EVERYTHING BAGEL SCRAMBLED EGG AVOCADO TOAST
- SLOPPY JOES
- LOADED MASHED POTATO CASSEROLE
- CHICKEN and RICE SOUP (INSTANT POT)
- RED LOBSTER CHEESE and GARLIC BISCUITS
- CILANTRO LIME SHRIMP TACOS
- RICE COOKER SPANISH RICE
- SHEET PAN HAWAIIAN PINEAPPLE CHICKEN
- CREPES, filled with both savory and sweet
- CRISPY CHEDDAR CHICKEN
- ROASTED GREEN BEANS and BABY POTATOES
- NO KNEAD HONEY OAT BREAD
- RASPBERRY HONEY BUTTER
- LEMON BERRY TRIFLE (5 INGREDIENTS)
EVERYTHING BAGEL SCRAMBLED EGG AVOCADO TOAST
SLOPPY JOES
LOADED MASHED POTATO CASSEROLE
CHICKEN and RICE SOUP (INSTANT POT)
RED LOBSTER CHEESE and GARLIC BISCUITS
CILANTRO LIME SHRIMP TACOS
RICE COOKER SPANISH RICE
SHEET PAN HAWAIIAN PINEAPPLE CHICKEN
CREPES, filled with both savory and sweet
We like to fill these crepes with a a few savory options… scrambled eggs, or ham and cheese. Then we fill a few with berries and whip cream. 🙂 Makes for a fun, lazy morning breakfast that’s both hearty and sweet. It’s fun to let everyone fill their own.
CRISPY CHEDDAR CHICKEN
ROASTED GREEN BEANS and BABY POTATOES
NO KNEAD HONEY OAT BREAD
RASPBERRY HONEY BUTTER
