Photo by Natalie Maynor

It’s time for May’s Meal Plan!  Specifically designed with busy teachers in mind, our guest author and former teacher, Sharon Bruen, finds the best and easiest recipes around to create a delicious meal plan.  This month she’s focusing on fresh foods and Farmers’ Markets – YUM!

Easy Meal Plan for a Month:  May 2010

by Sharon Bruen

Spring means there are yummy new foods in season! The meals for May are based around this excellent bit of information that I found on the Campbell’s Kitchen site

“Make the most of spring’s best with these tips for choosing and using some of the season’s biggest players. It’s time to get cooking—you’ve waited all winter for this!

1. Asparagus is available year-round but best from March through May. Fat or thin stalks are both good, but choose uniformly sized spears for even cooking. Spears should have dry, tightly closed tips, and the base shouldn’t be shriveled. Keep asparagus in the coldest part of the refrigerator and wash just before cooking.
2. There are 5 categories of lettuces: Head (iceberg), mild butterhead, ruffle-edgedleaf, romaine, and colorful mesclun. Examine the leaves to be sure there’s no wilting, spotting or slimy spots. To store, wash leaves in cool water, dry well in a spinner or with paper towels, then layer in a resealable plastic bag.


Photo by Justin Sewell

3. Strawberries are the first fruit to ripen in spring, peaking in April, May & June. They don’t ripen after picking so avoid any with white tops. Store on paper towels in a single layer in an airtight container, and don’t wash or hull until ready to use.
4. In spring, wild salmon hits the markets. It’s pricier than farm-raised varieties, but the flavor is unbeatable. Buy salmon with firm flesh, deep red-orange color and no separation of layers. To store, fill a baking pan with ice, cover the ice with plastic wrap, lay the fish on top and place the pan in the coldest part of the fridge. Use within 1 or 2 days.”

Makes you hungry just thinking about the fresh foods, doesn’t it?  Well, this month’s menu is chock-full of healthy, delicious meals that are perfect for busy teachers, moms and dads!  Bon appétit!

Photo by MatthewF01

Chicken

Oven Ranch Chicken

Angel Chicken (Slow Cooker)

Crisp & Creamy Baked Chicken

Slow Cooker Chicken Tortilla Soup

Sugar Snap Peas with Chicken

Pork

Pork with Peaches

Makeover Creamy Italian Sausage with Pasta

Ham & Egg Burrito

Ham Fettuccine

Pork Tenderloin with Cabbage and Apple Slaw

Photo by Shoshanah

Beef

Easy Slow Cooker French Dip (read reviews for spice tips)

Applesauce Meatballs over Pasta

Asparagus Shepherd’s Pie

Grilled Steak with Herb Butter (Memorial Day, picnic option)

All American Burger (Memorial Day)

Beer Fajitas (Cinco de Mayo) (enjoy Black Beans with Lime as a side)

Barbecue Grilled Meatloaf

Meatless

Margherita Pizza or here for other recipe option

Spiced Apple Pancake

Greek Quesadillas

Vegetable Kabobs (Memorial Day cooking)

Grilled Portobello Mushrooms (served with couscous or quinoa) *Farmers Market recipe*

Vegetarian Fajitas(Cinco de Mayo meatless option)

Crowd-Pleasing Vegetable Casserole (easy dish to add in chicken for a “meaty” meal)

Gourmet Grilled Cheese (easily add in deli-style ham, etc for a meat option) *goes well with fresh fruit and veggies on side, raw

Photo by roolrool

Seafood

Blackened Salmon with Broccoli Rabe and Raisins

Tuna Melt Sandwiches

Honey Glazed Salmon

Easy Baked Tilapia

Side Choices (or make one night’s dinner “Appetizer Night”)

Skinny Mashed Potatoes

Saucy Asparagus

White & Wild Rice Pilaf

Broccoli Rice Casserole

Asparagus with Citrus Dressing

Potato Salad

Dessert for the Season: Strawberry Shortcakes! Strawberries are in season, and there are so many ways to present this delicious dessert. Bake the biscuits from scratch, use Bisquick-type mix, or buy the shortcakes already made in your produce section. This link offers some variety in recipes, including a gluten-free option.

Going on a Picnic? Bring some fun dessert, such as Bucket of Mud (aka Dirt Pudding). Potato Salad is also a great choice (side choices), as well as Vegetable Kabobs.

Mother’s Day Pampering: Champagne Lemonade or Mimosas, Baked French Toast (breakfast in bed, with mom sleeping in, of course;)

Many of the recipes reflect produce readily available at local Farmers’ Markets. Not sure if there are any in your area? Click here! Shopping Farmers’ Markets is (usually) an inexpensive, healthy way to add in fresh fruits and vegetables while supporting your local economy.

About the Author:

Sharon Bruen is a SAHM to two active little boys, experiencing school on the “other” end (the parenting end) for the first time.  She taught 1st grade in a Catholic school before my oldest was born, and since then has tutored privately & online. She enjoys blogging, exercising, menu planning, and spending time with her husband & family.