Seven Founding Hills

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As a homeschool parent it can be hard to get dinner on the table. Most of my day are occupied by teaching, grading, or driving to extra-curricular activities. Little league is about to start and now more than ever it is important to have a consistent dinner plan to create some stability in the chaos of practices and weekly games.

I have found by rotating through five easy meals every week not only simplifies grocery shopping and gives me dinner ideas, but reduces decision fatigue so I can focus my attention to where it is needed.

My 2025 March Meal plan reflects my interest in sharing my kids Irish heritage with them through food, the need for food to be crockpot adaptable for nights with late games, and a vegetarian meal for lent.

I hope you enjoy the five dinners I have picked for March.

March Dinner Ideas

Monday – Irish Beef Stew and Soda Bread

My husbands is Irish American. I am always reminded in March to teach our kids about their Irish heritage. My favorite way to do that is through food. My kids love kneading soda bread and it is a great opportunity to talk about how their dad’s family came to America.

Beef Stew: Beef Chuck, Beef Broth, Olive Oil, Flour, Guinness, Carrots, Celery, Onions, Garlic, Thyme, Bay Leaves, Salt, and Pepper

Soda Bread: Flour, Sugar, Baking Soda, Raisins, Egg, Buttermilk, Melted Butter

Tuesday – Peruvian Chicken, Rice, and Salad

My kids love this bright, citrusy, and chicken. We serve it was a vibrant green sauce with rice and fresh vegetables. It can be made in the oven when it’s cold or on the grill when it’s hot out.

Peruvian Chicken: Drumsticks, Oil, Soy Sauce, Lime, Garlic, Paprika, Cumin, Oregano, Cilantro, and Salt

Aji Verde: Cilantro, Jalapeno, Garlic, Lime, Mayo, and Salt

Rice: White Rice

Salad: Romaine Lettuce, Tomatoes, Red Onion, and Aji Verde

Wednesday – Chicken Flauta, Salad, and Rice

They are one of my favorite ways to use left over chicken and are easy to bulk up with beans, corn, and veggies, if we are low on chicken.

Flautas are kind of like a rolled taco. I use flour tortillas to make them and sear them on the stove.

Flauta: Left Over Chicken, Black Beans, Corn, Flour Tortillas, and Butter

Salad: Romaine Lettuce, Tomatoes, Red Onion, and Aji Verde

Rice: White Rice

Thursday – Teriyaki Chicken, Broccoli, and Rice

We still have a lot of teriyaki sauce left over from February’s meal plan, so I’m adding teriyaki chicken to this month’s meal plan. When the weather is cold I usually bake them in the oven at 425 F for an hour. They are just as delicious cooked in the crockpot and put under the broiler.

Teriyaki Chicken: Drumsticks, Onions, and Kinder’s Teriyaki Sauce

Broccoli: Frozen Broccoli

Rice: White Rice

Friday – Ravioli with Red Sauce and Broccoli

The first Friday or March is also the first Friday of Lent. We are Catholic, so on the Fridays of Lent we abstain from eating meat. Technically only Catholics over the age 14-years-old need to abstain, but it is easier for me to prepare one vegetarian meal everyone loves.

Preparing Costco ravioli for dinner honestly doesn’t feel like cooking and keeps everyone happy.

Ravioli with Red Sauce: Kirkland Spinach and Cheese Ravioli and Classico Pasta Sauce

Broccoli: Frozen Broccoli

Grocery List

Healthy Snack Ideas for Kids

I don’t know about you, but sometimes I feel like my kids snack more than they eat their proper meals. Instead of meal planning snacks, I keep ingredients on hand to prepare a few simple healthy snacks for my kids.

Consistently offering the same snacks helps my kids make healthy decisions and reduce power struggles over food.

I like to think of snacks as mini meals rather than treats. I try to pair a complex carbohydrate with a protein or healthy fat to make a filling snack that will hold them over to the next meal.

Yogurt and Frozen Berries – My kids love Kirkland Greek yogurt with thawed cherries or mixed berries, granola and a drizzle of honey.

Peanut Butter and Jelly – I usually give PB&J to my kids as a snack, if I know my kids skipped a meal because they didn’t like it. It is quick, easy, and will usually keep them full until the next meal.

Apple Slices and Peanut Butter – My preschoolers love preparing their own apples using an apple slicer. Cutting the apples not only fosters a sense of independence and accomplishment, but guarantees they eat the whole apple and not just the outside. We usually serve it with peanut butter or a caramel Greek yogurt dip.

Fruit and a Mozzarella Stick – This is my go to combo when we need a snack on the go. I usually give them 1-2 cheese sticks and 1-2 mandarin oranges or any other easy to-grab and-go fruit.

Vegetables and Dip – I usually give my kids cucumbers, carrots, or celery and a tasty dip like Thai peanut sauce, hummus, or ranch before dinner. It helps ensure they eat some vegetables without ruining their appetite.

Left Overs – If my kids don’t eat their usual breakfast or lunch during meal time, I will serve it them as a snack. I often feel like not finishing meals for preschoolers has more to do with timing than disinterest in their food. They usually eat their leftovers the second time around.

How Do You Meal Plan?

I feel like my five meal planning system serves us well in this season of life, but I am always interested in learning how other homeschool or working families tackle meal time. Let me know how your family prepares meals and grocery shops in the comments.