Saint Patrick´s Day week is upon us… maybe it means we can do something special to eat, right? And what better way than to watch Lucinda Scala Quinn recipes?

Mad Hungry with Lucinda Scala Quinn has a full week of cooking already planned. And here´s all the scoop.

You can watch it on Hallmark Mondays at 11:30/10:30 C and Tuesdays through fridays a full hour 11/10 C.

Mad Hungry With Lucinda Scala Quinn Spoilers Monday, March 14

Between-Meal Snacks
Keep those hunger pangs between major mealtimes at bay with a few of the Quinn family’s go-to snack recipes. Lucinda’s tuna gremolata is perfect for dipping with veggies or spreading on crackers, while her son Calder’s ramen noodles get an upgrade with the addition of peanut butter and Asian hot sauce. And guaranteed to be a kid favorite: sweet red pepper added to an egg cooked into a piece of bread, called a bloodshot one eye, and a peanut punch sweetened with honey and vanilla for a protein-packed treat.

Mad Hungry With Lucinda Scala Quinn Spoilers Tuesday, March 15

Go-to Rigatoni Meal
Put a new twist on a weeknight rigatoni dinner with familiar ingredients from your fridge. A quick tomato-based meat sauce filled with diced mortadella and smoked Italian sausage takes little time to prepare and makes a hearty meal when poured over rigatoni pasta. On the side, shaved and steamed broccoli florets get a little kick from red pepper flakes, and for dessert, a rich, make-ahead mocha panna cotta.

Elegant Weeknight Meal
Make a nice family dinner during a busy week with a simple and savory menu that isn’t as time-consuming as you might think. Try Lucinda’s go-to recipes for juicy rosemary-vinegar-glossed chicken accompanied by creamy polenta and a side of sautéed mushrooms.

Mad Hungry With Lucinda Scala Quinn Spoilers Wednesday, March 16

Celebrate St. Patrick’s Day with a Quinn family feast of classic Irish dishes with a twist. Lucinda’s fresh take on corned beef — uncorned beef — isn’t pickled, dyed, or broiled, but is instead rubbed with a spice paste, braised in OJ and beer, and cooked with beets to add the quintessential corned beef coloring. A side of cabbage rounds  out the festive meal. Transform any leftovers into a delicious Reuben-style sandwich.

Mad Hungry With Lucinda Scala Quinn Spoilers Thursday, March 17

Sunday’s Brunch, Monday’s Lunch
Plan your Sunday meals so there are enough leftovers to stretch into weekday dishes. Savory spinach and ham pie mixed with Parmesan and ricotta cheese is baked in a flaky cream cheese dough for an irresistible dish that can be served anytime. On the side, a crisp market salad is simply dressed with a little oil, vinegar, and sea salt.

Chinese Takeout
Cook up delicious Chinese takeout at home with Lucinda’s versions of classic dishes. A main course of stir-fried chicken with Chinese red peppers and peanuts is served with cold sesame noodles and a one-of-a-kind salad featuring celery, chili oil, and cilantro.

Mad Hungry With Lucinda Scala Quinn Spoilers Friday, March 18

Asian-Inspired Menu
Try a family-style spin on a classic Korean rice dish, bibimbap, from Lucinda’s friend Paul. This delicious one-pot meal has something for everybody: ground sirloin, ginger, mushrooms, bok choy, and rice, flavored with soy sauce and sesame oil, and topped with an egg. Serve the hearty dish with a side of pickled cucumbers dressed with soy-sesame vinaigrette. For dessert: frozen Vietnamese coffee as a sweet treat.

Roasted Chicken Dinner
Learn how to make a tasty roast chicken with a go-to recipe that’s a favorite in Lucinda’s home. Cook it up for dinner tonight, and make sure there’s plenty for juicy leftovers the rest of the week. On the side, try rice and noodle pilaf plus braised collard greens tossed with crispy bacon. For a healthy and simple dessert, top broiled grapefruit halves with a touch of brown sugar.

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