The last few months I've realized that, although that above statement is typically the case, there are definitely moments where I've noticed we have too much stocked in the freezer or pantry that I'm not utilizing as best as I could be. With the upcoming transitions our family is taking, I thought it would be fun to sit down at the beginning of every week (or Sunday evening) to make of list of what we have in the house and how I can use those ingredients throughout the week. Hopefully that will limit spending and/or allow us to shop even smarter.
I also want to add that although my husband and I work hard and have been saving for years, giving us a nice cushion - I think its SO important to be on a budget, save and shop smart. We find it fun, too - and really support one another when it comes to our future/savings/spending. Go Team!
Anyways, I pulled a list together of everything we have in the fridge, freezer, pantry and stockpile. I wanted to see how I could incorporate all of those items into weekly meals, utilizing anything and everything I can! I encourage you to do the same thing, then sit down and plan out what your meals for the week will look like. By doing this yesterday, I know dinner-time will be a breeze and no-stress because I know I already have everything in the house!
Here is what our week looks like:
Sunday Night: Chicken Teriyaki Bowls. I made a big batch of white rice in my Instant Pot, then a batch of plain chicken breasts (Instant Pot), and steamed a bag of broccoli. Mix together rice, shredded chicken and broccoli - then add Tamari (or Soy sauce) and honey. Done.
Monday Night: Leftover "bowls". Either make teriyaki bowls like night before, OR do a rice/shredded chicken/peas or corn with butter, cheese, salt and pepper mixed in.
Tuesday Night: Make your own mini-pizza. Use last bit of shredded chicken from Sunday night, mix with bbq sauce. Top GF crust with bbq sauce, mozzarella, then the shredded bbq chicken. Serve veggies on the side.
Wednesday Night: Breakfast for dinner! Eggs, breakfast potatoes and fruit.
Thursday Night: Tuna melts. Serve with honey roasted carrots.
Friday Night: Easy-peasy night. Chicken nuggets or mini tacos (#freezerfood) with carrots.
Saturday Night: Veggie Taco Bowls. White rice, black beans, corn, taco seasoning, cheese. *make extra rice for leftovers*
I think doing a weekly "meal planning" post is not only going to be helpful for ME to keep things on track - but it is my hope that you can gain some meal prep inspiration to look inside your kitchen cabinets and fridge to see what you can come up with for the week!
What is on your menu this week?
(photo from Farmview Market)