April is such a month of hope and looking forward, don’t you think? I just can’t help thinking about the garden lettuce, peas, and spinach we may soon be eating – and then all the other treasures of the coming gardening season. I swear I can almost taste the fresh tomatoes when I look at my little tomato seedlings! Luckily, because I still have a few jars of canned salsa, rotel-style & regular diced tomatoes, and frozen roasted tomato sauce I can get some of that good flavor in our April dinners.
During this month I find myself hovering between lighter fare like shrimp and asparagus and hearty things like soups and stews – it pretty much reflects our changeable weather, I guess. You’ll see this played out in the menu ideas below – as always, I’ve provided side dish ideas where appropriate. I hope this helps you with dinner ideas to plan for the month!
If you need more, you can always check out these articles in our archives for lots more on menu planning:
- Menu Planning 101 (dinners)
- 5 steps to frugal menu planning
- Seasonal cooking through the year
- Weekly family menus
- Monthly dinner menus
Creamy Pesto Tortellini with Red Peppers, green salad
Sausage and Lentil Stew, salad, leftover dinner rolls
Easy Thai-Style Chicken & Vegetable Curry (made with leftover chicken), brown rice
Cheesy Baked Pasta, green salad
Lemon-Garlic Roasted Chicken & Vegetables, slaw, leftover artisan bread
Note: our family menu always have a couple of standards: Saturdays alternate between burgers on homemade buns (or pigs-in-blankets) & fries and homemade pizza; Sundays are mostly on-your-own leftovers (if nothing is available, a quick pasta is made using our frozen roasted tomato sauce or pesto).