This is the second week of us cooking and eating only what we have in the house–no grocery shopping (except for fresh produce)! I decided to call it “Emptying the Storehouse” because it sounded better than “Eating from the Pantry” or anything else that came to mind.
I should have known that I wouldn’t end up sticking to a specific daily menu plan.
So far, we’re only out of a few things (such as plain frozen fruit, which I use for smoothies) and running low on a few others, so the creativity begins!
I will post links to recipes whenever I have them–some are from cookbooks that I only have in print.
Actual Dinner Menu for Week One:
Sunday: Breakfast burritos and smoothies for brunch; dinner at church
Monday: Easy Garden Bake
Tuesday: Hungry Girl’s macaroni and cheese (added broccoli) and “Corndog Millionaire Muffins” (Hungry Girl)
Wednesday: Mexican Pulled Pork Tacos with black beans
Thursday: (I honestly can’t remember what we ate)
Friday-Saturday: Lancaster County get-away
Sunday: Chicken and black bean quesadillas for lunch; Sautéed fresh vegetables (asparagus, zucchini, grape tomatoes, onion) and spinach berry smoothies for dinner.
Planned Dinner Menu for Week Two:
Monday: Chicken Tortilla Soup (family recipe–crock-pot)
Tuesday: Strawberry Spinach Salad and some kind of baked bread
Wednesday: Pasta with steamed vegetables (we love Ronzoni’s Garden Delight pasta)
Thursday: Dinner out (mystery shop)
Friday: Leftovers from the week
Saturday: Out of town (Disaster Relief training)
Sunday: Applesauce Chicken (crock-pot) with steamed vegetables and quinoa/rice
Breakfasts consist of any of the following: cereal, smoothies, breakfast burritos, baked oatmeal, etc.
Lunches during the week (for me) are either leftovers, smoothies, or salads. Brennan is able to eat at work.