This week’s menu includes a few dinners from Chef’d. We are trying their Weight Watcher’s menu. I will let you know the results.
This meal plan is for more than a week, in fact, I think we have enough food on hand to go well into the first week of April. I like to try and eat from the pantry and freezer every few months just to make sure things get used up and not forgotten.
Breakfasts: cereal with milk, steel cut oats, granola bars, fruit, muffins, homemade applesauce
Lunches: leftovers from dinner, sandwiches, soup
Fettuccine alfredo, green salad with balsamic orange vinaigrette
Pork Rigatoni with kale, edamame (Chef’d meal)
Pork Low Mein (Chef’d meal)
Dirty Rice, brussel sprouts
Apple Cider Chicken Salad (Chef’d meal)
Mushroom Risotto (Chef’d meal)
Pork Cacciatore (Chef’d meal)
Japanese Chicken (Chef’d meal)
Bean Burritos (The Prudent Homemaker’s recipe)
General Tso’s Chicken
Pork Chops, potatoes, asparagus
Crockpot chicken and dumplings, broccoli
Breakfast for Dinner–eggs, turkey sausage, toast, grits.
Chicken and rice, peas
I think I could come up with a few other meals from our pantry, but we want to make the Chicken and Dumplings for my sister-in-law who is coming to visit on April 3rd, so we will have to go to the grocery store to get a few items to make that meal.
What is on your menu plan this week? Is anyone else trying to use up things on hand?