Menu Plan Monday: 3/28-4/1

This week we are leaving to go on a trip for spring break with the in-laws, so I'm trying to focus on using up our perishables for the week and not create more leftovers.  It's going to be a busy week getting prepared for the trip and keeping up with all of my classes (I ask myself again, why did I plan quizzes and tests for the day before break?).
Monday: Pork chops (thawed), mashed potatoes, salad, carrots/dip

Tuesday: Spaghetti, fresh fruit/veggies

Wednesday: Quesadillas, apples/peanut butter

Thursday: we're on our way!