I’ve seen firsthand how meal planning around seasonal produce can save money and be much more nutritious and enjoyable than eating foods that have been on the produce shelf for months.
A Spring Meal Plan
I have different meal plans for each season that I rotate so our meal plans make use of the freshest and most delicious produce each season. Spring is one of my favorite seasons to cook for, because we finally start to move away from the soups, stews, root vegetables and greens of the winter and into fresher foods, such as lettuces, asparagus and carrots.
This organized shopping list makes shopping faster and easier too! Feel free to print this post and use for your own meal plan to simplify your spring meals this year!
Spring Meal Plan Recipes
Tuesday: Tacos served on Romaine Lettuce with salsa or chopped tomatoes, onions (optional) and sour cream, cheese and hot sauce (all optional). – Can also just eat as a big taco salad
Wednesday: Honey Glazed Pork Chops with stir fry veggies (Just add honey to recipe)
Thursday: Butter Roasted Chicken and Vegetables
Saturday: Sausage Stuffed Winter Squash With Salad
Sunday: Leftover Chicken Vegetable Soup (Or other leftovers of choice)
Spring Meal Plan Shopping List
Note: This list and the recipes above are for 2-3 people. If you are a family of 4, 5, or 9, multiply accordingly. For us (family of 5) I double the list below, but it is easier to double than subtract. We also usually try to make enough to have leftovers to throw in omelets for breakfast or eat for lunch.
- 1 whole chicken (preferably organic and free range)
- 2 pounds of ground beef or turkey
- 2 large pork chops (or more if you want leftovers)
- 2 large chicken breasts (or more if you want leftovers)
- 1 pound of salmon, fresh, frozen or canned- make sure wild caught
- 1-2 lbs sausage of choice (I use chicken apple nitrite free or sun dried tomato)-make sure no added grains or fillers)
- 2 packages nitrite free bacon
- 1 small package nitrite free ham
- 1 large bag carrots
- 3 lb bag onions
- Celery- at least one head
- Lettuce- enough for lunches and 5 dinners
- Spinach-enough for lunches and 5 dinners
- 1 bag of apples
- 1 head of garlic (optional)
- 4 medium sweet potatoes
- 2 or more avocados
- 1 or more tomatoes
- 2 or more bell peppers (any color)
- 2 or more cucumbers
- a bunch of fresh cilantro (optional)
- 2 large bunch of asparagus
- 2 medium size zucchini or yellow squash
- 1-2 acorn squash
- Brussels Sprouts (or can get frozen)
- Package of mushrooms (optional but good)
- 2 lbs frozen cauliflower
- 2 lbs mixed veggies of choice (make sure no corn or beans!)
- 1 big bag Brussels Sprouts (or get fresh)
- 1 pound butter (organic is best)-or more
- Cheese (optional)
- Sour cream (optional)
- 3 dozen eggs (not dairy, I know, but in the same area)
- Parmesan or feta cheese (optional)
- Snack foods of choice
- Ingredients for cookies (optional)- Fresh almond butter, cocoa powder, semi sweet chocolate chips, honey, vanilla, etc
- Olive oil for salad dressings if desired
Snack Options: Nuts of choice, more eggs for deviled eggs, avocado or guacamole (highly recommend), tuna, canned wild caught salmon, almond butter, celery, apples, cream cheese, cucumbers, etc.
All butter in the above recipes can be replaced with coconut oil.
I don’t have specific measurements for most spices because they are better if you adjust to your own taste.
Consider making your own salad dressings– this is a fast and simple way to save money and get good servings of fat.
If you are a new reader, or aren’t too sure about the best way to start meal planning, this post on batch cooking your meals might be a good place to start.
What spring vegetables do you enjoy the most?