Weekly Meal Planner: March 19-25, 2011

By Food & Wine
Updated June 15, 2016

1 of 7

Saturday, March 19

Go to Recipe

• Pan-Fried Snapper with Buttery Parsnip Puree (left)

• Balsamic-Glazed Red Onions

• Tangy Swiss Chard with Slivered Carrots

Advertisement
Advertisement

2 of 7

Sunday, March 20

Go to Recipe

• Pork Tenderloin with Port and Prunes (left)

• White Bean Puree

• Caramelized Broccoli with Garlic

• Applesauce-Chocolate Chip Bundt Cake

Tip: Reserve leftover pork tenderloin for later in the week.

3 of 7

Monday, March 21

Go to Recipe

• Tomato Soup with Chickpeas and Pasta (left)

• Mushroom-and-Spinach Grilled Cheese Sandwiches

• Watercress Salad

Advertisement

4 of 7

Tuesday, March 22

Go to Recipe

• Pork with Mustard-Lime Vinaigrette (left)

• Tangy Apple Salad

Tip: Use leftover pork tenderloin from Sunday and begin the recipe with Step 2.

5 of 7

Wednesday, March 23

Go to Recipe

• Beef Fried Rice (left)

• Sweet-and-Sour Green Beans

6 of 7

Thursday, March 24

Go to Recipe

• Sautéed Chicken Breasts with Fennel and Rosemary (left)

• Whole Roasted Carrots with Garlic

• Orzo Pilaf with Parmesan

Advertisement
Advertisement
Advertisement

7 of 7

Friday, March 25

Go to Recipe

• Roasted Salmon, Beets, and Potatoes with Horseradish Cream (left)

• Sautéed Swiss Chard with Garlic

• Blood Orange and Red Onion Salad

Replay gallery

Share the Gallery

Up Next

By Food & Wine